I have been making these Vegetarian Black Bean Enchiladas for almost fifteen years now, ever since my college roommate Ana introduced me to her grandmother’s recipe during spring break in Arizona. We spent three days in her tiny kitchen, learning family recipes and eating way too many tortillas. These enchiladas were the dish I begged her to teach me first. They are ridiculously flavorful, completely satisfying even without meat, and come together faster than you would expect for something that tastes this good.
What I love most about this recipe is how it tricks non-vegetarians into thinking they are eating something much more complicated. The combination of cumin-spiced black beans, sweet corn, and gooey melted Monterey Jack cheese wrapped in soft corn tortillas and smothered in enchilada sauce creates layers of flavor that nobody misses the meat. I make these at least twice a month now, sometimes for meal prep, sometimes for dinner parties, and always when I need comfort food that does not leave me feeling heavy.
Ingredients for Vegetarian Black Bean Enchiladas
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 can (15 ounces) black beans, rinsed and drained thoroughly
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Salt and freshly ground black pepper to taste
- 8 corn tortillas (6-inch size)
- 1 can (10 ounces) red enchilada sauce
- 1 cup shredded Monterey Jack cheese (or Mexican blend)
- Optional toppings: sour cream, diced avocado, fresh salsa, lime wedges
How to Make This Recipe
Start by preheating your oven to 375 degrees F. This is important because you want the oven ready to go as soon as you finish assembling the enchiladas. Grab a 9×13 inch baking dish and give it a light spray with cooking spray or brush it with a tiny bit of oil.
Heat the olive oil in a large skillet over medium heat. Once it shimmers, add your chopped onion and cook it until it gets soft and translucent, which takes about five minutes. Stir it occasionally so it cooks evenly and does not brown too much. You want it sweet and tender, not caramelized.
Toss in the minced garlic, chili powder, cumin, and oregano. Stir everything together and let it cook for just one minute. Your kitchen will smell amazing at this point. The heat activates all those spices and releases their oils, which is where all the flavor magic happens. Do not skip this step or let it go longer than a minute or the garlic will burn and turn bitter.
Add the black beans, corn, and chopped cilantro to the skillet. Season everything with salt and pepper. I usually start with half a teaspoon of salt and a quarter teaspoon of pepper, then taste and adjust. Stir it all together and let it cook for two to three minutes, just enough to heat everything through and let the flavors blend. Remove the skillet from heat.
Now for the tortilla part. Corn tortillas can crack and break when you try to roll them if they are cold, so you need to warm them first. You have a few options here. You can wrap them in a damp paper towel and microwave them for 30 seconds. You can warm them one at a time in a dry skillet for about 10 seconds per side. Or you can wrap them in foil and stick them in the oven for a few minutes. Pick whichever method works for you, just make sure they are pliable.
Take one warm tortilla and spoon about a quarter cup of the black bean mixture down the center. Do not overstuff them or they will not roll properly and the filling will squirt out the ends. Roll the tortilla around the filling snugly but not too tight, then place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, arranging them all in a single layer in the dish.
Pour the entire can of enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to spread it around if needed so every enchilada gets covered. Then sprinkle the shredded Monterey Jack cheese over everything. Make sure you get good coverage because nobody wants a bite without cheese.
Slide the dish into your preheated oven and bake for 20 to 25 minutes. You are looking for the sauce to be bubbling around the edges and the cheese to be completely melted and starting to turn golden in spots. Let the enchiladas rest for about five minutes before serving. This gives the sauce time to settle and makes them easier to scoop out without falling apart.
Pro Tips for Success
- Drain and rinse your black beans really well. The canned liquid can make the filling watery and add a metallic taste.
- If you want more heat, add a diced jalapeño with the onions or mix in a pinch of cayenne pepper with the spices.
- Flour tortillas work if you prefer them, but corn tortillas are more traditional and hold up better to the sauce without getting soggy.
- Shred cheese from a block instead of buying pre-shredded. It melts so much better and tastes fresher.
- Make the filling up to two days ahead and store it in the fridge. When you are ready to eat, just warm the tortillas, assemble, and bake.
Delicious Variations
Turn these into breakfast enchiladas by adding scrambled eggs to the black bean mixture and using a green enchilada sauce instead of red. Top with crumbled queso fresco instead of Monterey Jack. You can also add sautéed bell peppers and zucchini to the filling for extra veggies. Dice them small and cook them with the onions until they are tender.
For a vegan version, skip the cheese or use a plant-based alternative, and make sure your enchilada sauce does not contain any animal products. Most canned red enchilada sauces are vegan but check the label. If you want a creamier filling, stir in a few tablespoons of cream cheese or sour cream before rolling the enchiladas. This makes them taste almost like a cross between enchiladas and creamy bean burritos.
Troubleshooting Common Issues
- Tortillas cracking when you roll them means they were not warm enough. Make sure to heat them until they are very pliable.
- Soggy enchiladas happen when there is too much liquid in the filling or you use too much sauce. Drain your beans well and use just enough sauce to coat.
- Dry enchiladas mean you did not use enough sauce or baked them too long. Cover the dish with foil if the cheese is browning too fast.
- Bland flavor usually means you need more salt or did not cook the spices long enough with the garlic. Always taste the filling before you roll the enchiladas.
Storage and Make-Ahead Tips
These enchiladas keep beautifully in the fridge for up to three days. Store them in an airtight container or keep them right in the baking dish covered with plastic wrap or foil. Reheat individual servings in the microwave for about a minute, or warm the whole dish in a 350 degree oven for 15 to 20 minutes covered with foil.
You can assemble the entire dish up to 24 hours before baking. Just cover it tightly and refrigerate. When you are ready to cook, add about five extra minutes to the baking time since it is starting cold. For freezing, assemble the enchiladas but do not bake them. Wrap the dish very tightly with plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the fridge before baking as directed.
Serving Suggestions
Serve these enchiladas with classic Mexican sides like Spanish rice, refried beans, or a simple green salad with lime vinaigrette. The toppings really make these shine, so set out bowls of sour cream, diced avocado or guacamole, fresh salsa, chopped cilantro, sliced jalapeños, and lime wedges. Let everyone build their perfect plate.
These also work great for meal prep. Make a full batch on Sunday and divide it into individual containers with some rice and beans. You will have lunches sorted for half the week. They reheat perfectly and taste just as good on day three as they do fresh out of the oven.
Frequently Asked Questions
Can I use green enchilada sauce instead of red?
Absolutely. Green enchilada sauce has a tangier, more tomatillo-based flavor, while red is usually richer and slightly sweeter. Both work great with black beans. Use whichever you prefer or have on hand.
What else can I add to the filling?
Sautéed bell peppers, diced zucchini, mushrooms, or spinach all work beautifully. Just cook them with the onions until tender before adding the beans. You can also add cooked rice to make the filling stretch further.
Can I make these with flour tortillas?
Yes, but use burrito-size flour tortillas instead of the smaller corn ones. They work fine, but the texture will be softer and less traditional. Corn tortillas give you that authentic enchilada texture.
How do I know when they are done baking?
The sauce should be bubbling around the edges, the cheese should be completely melted and starting to brown in spots, and the enchiladas should be heated through. This usually takes 20 to 25 minutes at 375 degrees.
Can I double this recipe?
Definitely. Use two 9×13-inch baking dishes or one large roasting pan. The baking time stays the same. This recipe is perfect for feeding a crowd.
What kind of cheese works best?
Monterey Jack melts beautifully and has a mild flavor that does not overpower the beans. Mexican cheese blend, cheddar, or pepper jack all work too. Use whatever melts well and you enjoy eating.
Do I have to use canned beans?
No, you can use home-cooked black beans. You need about one and a half cups of cooked beans to replace a 15-ounce can. Just make sure they are well-drained.
Vegetarian Black Bean Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish with cooking spray or oil.
- Heat olive oil in large skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
- Add minced garlic, chili powder, cumin, and oregano to skillet. Stir and cook for 1 minute until fragrant. Do not let garlic burn.
- Stir in black beans, corn, and cilantro. Season with salt and pepper to taste. Cook for 2 to 3 minutes, stirring occasionally, until heated through. Remove from heat.
- Warm tortillas until pliable (wrap in damp paper towel and microwave for 30 seconds, or heat in dry skillet for 10 seconds per side, or wrap in foil and warm in oven).
- Place about 1/4 cup black bean mixture down center of each warm tortilla. Roll tortilla around filling snugly and place seam-side down in prepared baking dish. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over rolled tortillas, using spoon to spread if needed. Sprinkle shredded cheese evenly over top.
- Bake for 20 to 25 minutes until sauce is bubbling around edges and cheese is melted and starting to turn golden.
- Let rest for 5 minutes before serving. Garnish with desired toppings such as sour cream, avocado, salsa, cilantro, and lime wedges.
Notes
- Rinse and drain black beans thoroughly to prevent watery filling
- Corn tortillas must be warmed or they will crack when rolled
- Do not overfill tortillas or they won’t roll properly
- Can substitute flour tortillas (use burrito size) if preferred
- Green enchilada sauce works as alternative to red sauce
- Add sautéed bell peppers, zucchini, or mushrooms to filling for variations
- Can be assembled up to 24 hours ahead and refrigerated before baking
- Add 5 minutes to baking time if starting from refrigerated
- Leftovers keep refrigerated for up to 3 days
- Can freeze unbaked enchiladas for up to 3 months
- For vegan version, omit cheese or use plant-based alternative
