These easy Black Bean Enchiladas are one of my favorite meatless enchilada recipes for a healthy dinner. Whether you're looking for vegetarian enchiladas or a high-protein plant-based meal, this dish is a go-to recipe.
Recipe review
Quick recipe overview
- Recipe Name: Black Beans Enchiladas
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Servings: 4
- Main Ingredients: Black beans, zucchini, corn, tomato sauce, cheddar cheese, pepper jack cheese, tortillas
- Difficulty: Easy
- Rating: 5.0 stars
My bean and cheese enchiladas were a favorite of my personal chef clients. Tasty high protein vegetarian meals were a frequent request for weekly menus. And the dish needed to be delicious for both meat-eaters and vegetarians. This enchilada recipe was always a hit with my clients and still is with my family today.
My Ground Beef Enchiladas and Chile Lime Chicken with Avocado Tomato Salsa are two other Mexican inspired recipes I often make. But when I looking for a meal that's on the lighter side that doesn't skimp on flavor, I make a pan of these baked enchiladas.
If you love easy laid back weeknight meals, this black bean enchilada recipe is for you. The homemade enchilada sauce is amazing! My secret ingredient is creamy peanut butter. It's tip from a coworker when I worked at a small gourmet cafe. It gives the chipotle spiced sauce its authentic Mexican flavor.
I'm so excited to share this recipe with you. Let's get cooking!
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What's to love about this easy enchilada recipe
- Perfect for meal prep ~ The freezer friendly dinner is ideal for make ahead meals or meal prep.
- Budget friendly ~ With some pantry staples and economical produce, these black bean enchiladas are the perfect budget friendly vegetarian meal.
- Customize with favorite ingredients ~ Substitute your favorite beans, vegetables and cheeses to make this recipe your own.
- Vegetarian entree easily made vegan ~ No meat? No problem. These cheesy black bean enchiladas don't skimp on flavor. Skip the cheese or use a non-dairy one to make vegan enchiladas.
Ingredients & substitutions
Gather the high quality ingredients fresh and high quality ingredients for this easy enchilada recipe. Scroll to the recipe card for full quantities of the ingredients.
- Creamy peanut butter ~ Peanut butter gives the enchilada sauce its authentic Mexican flavor. If necessary, substitute almond butter or sunflower butter.
- Tomato sauce
- Cumin
- Smoked paprika
- Chipotle powder ~ This ground dried pepper adds a spicy and smoky kick to the enchilada sauce. Cayenne pepper is an alternative.
- Olive oil
- Yellow onion ~ Substitute sweet Vidalia or red onions.
- Red bell pepper ~ Yellow or orange peppers are an option.
- Zucchini ~ Yellow squash, mushrooms or spinach are some tasty choices.
- Black beans ~ Pinto beans, kidney beans, white beans are alternatives for these enchiladas with canned beans.
- Corn ~ Fresh corn is my first choice, but frozen or canned corn can be used too.
- Pepper jack cheese ~ For less of a spicy kick, use monterey jack cheese.
- Cheddar cheese ~ I use sharp cheddar cheese, but a mild version can be used too.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Flour tortillas ~ Use corn or gluten-free tortillas as alternatives.
- Avocado
- Sour cream
- Cilantro ~ Fresh parsley is a good substitute if you aren't a fan of cilantro.
How to make black bean enchiladas
This is a brief overview of my black bean enchilada recipe. Scroll to the recipe card for full instructions.
Step 1: Make the red enchilada sauce by combining creamy peanut butter, tomato sauce, Mexican spices and water and simmer.
Step 2: Sauté the vegetables for the enchilada filling.
Step 3: Add the black beans, corn and shredded cheeses to the sauteed vegetables.
Step 4: Brush the tortillas with the some of the red enchilada sauce. Fill with the veggie and black bean mixture.
Step 5: Pour ½ cup of the enchilada sauce in the bottom of a baking dish. Add the filled and rolled tortillas and top with the remaining sauce.
Step 6: Top the unbaked enchiladas with some of the filling and shredded cheeses.
Step 7: Bake for 20-25 minutes. Top the baked enchiladas with chopped avocado, sour cream and cilantro.
Frequently asked questions
Most definitely! I've always made enchiladas with flour tortillas. But corn tortillas are also delicious. Make sure to warm them first so they don't tear or break when rolling.
These black bean enchiladas are ideal for meal prep. Assemble the enchiladas, cool and tightly cover the dish. Store in the refrigerator for up to 2 days. Bake according to the recipe adding additional time as needed.
Yes! Assemble the enchiladas according to the recipe. Cover tightly and freezer up to 2 months. Before serving, thaw in the freezer overnight. Bake according to the recipe. You may need to add some extra baking time to account for the enchiladas being cold.
The homemade enchilada sauce gives these enchiladas there authentic flavor. I highly recommend taking the extra few minutes to make it. There are some good store bought enchilada sauces that can be used as substitutes. You'll need about 2 cups of sauce.
What goes with black bean enchiladas
Here are a few side dishes that will go well with these enchiladas. Of course you'll want to make a margaritas too.
- Pico de Gallo without Jalapeno ~ Grab a bag of tortilla chips!
- Summer Avocado and Tomato Salad
- Crispy Oven Fries
- Chicken Enchilada Soup
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Black Bean Enchiladas
Ingredients
- 1 tablespoon creamy peanut butter
- 1 14 ounce can tomato sauce
- 2 teaspoons cumin divided
- 1 ½ teaspoon smoked paprika divided
- ½ teaspoon chipotle powder
- 1 + tablespoon extra virgin olive oil
- ½ cup diced onion
- 1 cup diced red pepper
- 1 cup diced zucchini
- 1 15 ounce can black beans, drained and rinsed
- 1 cup corn
- 1 ½ cups grated pepper jack cheese divided
- 1 cup grated sharp cheddar cheese divided
- 1 teaspoon kosher salt
- 8 6-inch flour tortillas
- Avocado for serving
- Sour cream for serving
- Cilantro for serving
Instructions
- Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking dish with olive oil and set aside.
- To make the enchilada sauce, heat a small pot over medium heat. Add the peanut butter. Allow it to melt for about 10 seconds. This makes it easier to stir into the sauce. Add the tomato sauce, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, ½ teaspoon of chipotle powder and ½ cup warm water. Stir the sauce. Continue cooking for 2 minutes. Remove from heat and set aside.
- To make the filling, heat a sauté pan over medium heat and add 1 tablespoon olive oil. Add the onion, red pepper and zucchini and sauté for about 3 to 4 minutes. Stir in the remaining 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Remove from heat and place in a large bowl. Cool slightly.
- To the veggie mixture, add the black beans, corn, 1 cup of the shredded pepper jack cheese, ¾ cup of the shredded cheddar cheese, and kosher salt. Stir to combine.
- Pour about ½ cup of the enchilada sauce in the baking dish. Set aside.
- To assemble the enchiladas, one at a time brush both sides of the tortillas with the enchilada sauce. Place on a cutting board and fill with about ½ cup of the veggie and bean filling. Roll up tortilla. Place seam side down in baking dish. Continue filling and rolling the remaining tortillas.
- Pour the remaining enchilada sauce over the enchiladas. Sprinkle with any of the remaining veggie and bean mixture. Top with the remaining cheeses.
- Bake the enchiladas for 20 to 25 minutes or until the cheese is melted and the enchiladas are heated through.
- Remove the enchiladas from oven and serve with diced avocado, sour cream and cilantro if desired.
Video
Notes
- Peanut butter gives the enchilada sauce its authentic Mexican flavor. If necessary, substitute almond butter or sunflower butter.
- Substitute your favorite vegetables in the filling. Some tasty choices are mushrooms, yellow squash, and spinach.
- Try different types of beans in the veggie and bean enchiladas. Pinto, navy, and kidney beans are some favorites.
- To make the enchiladas gluten free, use corn tortillas instead of the flour ones.
Nutrition
Susan says
My family loved these enchiladas. I usually make chicken or beef ones, but these bean and veggie enchiladas were a nice change of pace. Easy to make and the sauce is delicious!
Amy Casey says
That's great to hear Susan! I'm so glad your family enjoyed my recipe 🙂
Jane says
Just making this for tomorrow and wondered the best way to make ahead? Bake and reheat maybe? WIll it go soggy if left in fridge with sauce and baked tomorrow? Thanks.
Amy Casey says
Hi Jane ~ I would assemble the enchiladas, cover and refrigerate for up to 3 days. When ready to bake, take them out of the fridge while the oven preheats. Bake as directed in the recipe. You may need to add 10 - 15 minutes of baking time. Happy cooking!