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2 veggie and bean enchiladas

Veggie and Black Bean Enchiladas

  • Author: amycaseycooks
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


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!


Units Scale
  • 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)


  1. Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking dish with olive oil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour about 1/2 cup of the enchilada sauce in the baking dish. Set aside.
  6. 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.
  7. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with any of the remaining veggie and bean mixture. Top with the remaining cheeses.
  8. Bake the enchiladas for 20 to 25 minutes or until the cheese is melted and the enchiladas are heated through.
  9. Remove the enchiladas from oven and serve with diced avocado, sour cream and cilantro if desired.


  • 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


  • 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