Veggie and Black Bean Enchiladas. Super easy to make!! Fill tortillas with sauteed onion, red pepper, zucchini and spicy pepper jack and cheddar cheeses. Top with a smokey red enchilada sauce and more cheese. Bake for a cozy dish full of Mexican flavor!
veggie and black bean enchiladas
These vegetable, bean, and cheese packed enchiladas are a favorite of my personal chef clients. Mexican inspired dishes are frequent menu options for my clients. Beef Enchiladas, Chile Lime Chicken with Avocado Tomato Salsa, Creamy Green Enchilada Chicken Soup, and Pico de Gallo with Homemade Tortilla Chips are some of the most popular ones.
This veggie and bean enchilada entrée makes for a laid back dinner. The homemade red enchilada sauce is amazing! My secret ingredient is creamy peanut butter. It gives the chipotle spiced sauce its authentic Mexican flavor. The veggies and beans make the enchiladas a hearty yet lightened version of the delicious Mexican dish.
Let’s get cooking!
the ingredients for vegetarian and bean enchiladas
- creamy peanut butter
- tomato sauce
- cumin
- smoked paprika
- chipotle powder
- extra virgin olive oil
- onion
- red pepper
- zucchini
- black beans
- corn
- pepper jack cheese
- cheddar cheese
- kosher salt
- flour tortillas
- avocado
- sour cream
- cilantro
my cooking videos
how to make veggie and black bean enchiladas
- Make the enchilada sauce ~ Combine creamy peanut butter, tomato sauce, Mexican spices and water and simmer.
- Make the filling ~ Sauté onion, red pepper, and zucchini. Stir in Mexican spices. Cool and add black beans, corn, and 2 kinds of cheese.
- Assemble the enchiladas ~ Brush tortillas with the enchilada sauce. Fill with the veggie bean mixture. Roll up. Place in a baking dish. Top the more of the veggie bean mixture and shredded cheese. Bake.
- Add the toppings ~ Finish with chopped avocado, sour cream and cilantro.
chef cooking tips for making enchiladas
- 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.
Did you make my veggie and black bean enchiladas recipe? I’d love hearing from you. Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
more favorite vegetarian dinner recipes to try
- Oven Fried and Baked Eggplant Parmesan
- Fresh Vegetable Spring Rolls with Sesame Peanut Dipping Sauce
- 30 Minute Vegetable and Bean Chili
- Creamy Tomato Pasta
- Slow Cooker Ratatouille
This recipe was originally posted in January 2013. Updates in January 2022 include photographs, a video, and detailed recipe instructions.
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Veggie and Black Bean Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Veggie and Black Bean Enchiladas. Super easy to make!! Fill tortillas with sauteed onion, red pepper, zucchini and spicy pepper jack and cheddar cheeses. Top with a smokey red enchilada sauce. Bbake for a cozy dish full of Mexican flavor!
Ingredients
- 1 tablespoon creamy peanut butter
- 1 (14 ounce) can tomato sauce
- 2 teaspoons cumin, divided
- 1 1/2 teaspoon smoked paprika, divided
- 1/2 teaspoon chipotle powder
- 1+ tablespoon extra virgin olive oil
- 1/2 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 1/2 cups grated pepper jack cheese, divided
- 1 cup grated sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 10 (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, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of chipotle powder and 1/2 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 1/2 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 1/2 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.
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: entrée
- Method: cook on stove top and bake in oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 508
- Sugar: 10.4 g
- Sodium: 1859 mg
- Fat: 23.4 g
- Saturated Fat: 10.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 57.1 g
- Fiber: 7.4 g
- Protein: 21.5 g
- Cholesterol: 39 mg
Keywords: enchiladas, vegetarian enchiladas, veggie and bean enchiladas, dinner ideas
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.
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!