If you are craving a vibrant, comforting meal that’s packed with wholesome veggies and hearty black beans, this Veggie and Black Bean Enchiladas Recipe is your perfect go-to. It beautifully combines colorful vegetables, aromatic spices, and melty cheese wrapped in warm tortillas, creating a dish that feels like a warm hug on a plate. Whether you’re cooking for a weeknight dinner or a casual get-together, these enchiladas bring a wonderful blend of flavors and textures that’s both satisfying and nourishing.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in layering flavors, adding texture, and bringing vibrant color to your Veggie and Black Bean Enchiladas Recipe.
- Olive oil: A good base for sautéing veggies, adding a rich, fruity note.
- Small yellow onion (diced): Brings a subtle sweetness and depth when cooked.
- Garlic cloves (minced): Adds an aromatic kick that elevates the whole dish.
- Red bell pepper (chopped): Offers a crisp texture and bright color.
- Zucchini (chopped): Gives moisture and a tender bite without overpowering.
- Corn kernels (fresh or frozen): Adds bursts of natural sweetness and crunch.
- Black beans (drained and rinsed): The hearty protein that makes these enchiladas so filling.
- Ground cumin: Provides a warm, earthy spice essential to Mexican flavors.
- Chili powder: Adds a mild heat and smoky undertone.
- Smoked paprika: Infuses a subtle smoky depth without overpowering.
- Salt: Enhances the natural flavors of all ingredients.
- Black pepper: Gives a gentle peppery bite.
- Red enchilada sauce: The rich sauce that ties everything together with tang and spice.
- Flour or corn tortillas: The wraps that hold all the delicious filling snugly.
- Shredded cheddar or Mexican blend cheese: Melts beautifully for that irresistible gooey topping.
- Fresh cilantro (optional): Adds a fresh, herbaceous finish when sprinkled on top.
How to Make Veggie and Black Bean Enchiladas Recipe
Step 1: Sauté the Veggies
Begin by heating olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until it softens and becomes translucent, about 3 to 4 minutes. This step unlocks the onion’s natural sweetness, a crucial flavor foundation for the dish. Next, stir in the minced garlic, chopped red bell pepper, and zucchini, and let them cook together for about 5 minutes until tender but still vibrant. This combination creates a colorful, fragrant base that makes these enchiladas so inviting.
Step 2: Season and Combine the Filling
Now add the corn kernels and drained black beans to the skillet. Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper, then stir everything thoroughly so each bite is perfectly seasoned. Cook for an additional 2 to 3 minutes, allowing the spices to marry with the veggies and beans. Once your filling looks and smells irresistible, take the skillet off the heat to prepare for assembly.
Step 3: Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Meanwhile, spread ½ cup of red enchilada sauce evenly across the bottom of a 9×13-inch baking dish. This layer prevents sticking and infuses each enchilada with extra moistness and vibrant flavor from below.
Step 4: Assemble the Enchiladas
Lay out a tortilla and spoon a generous amount of the veggie and bean mixture down its center. Sprinkle a little shredded cheese over the filling, then roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly together. This step is where the magic comes together — each rolled enchilada promises a delicious blend of textures and savory goodness.
Step 5: Top and Bake
Pour the remaining enchilada sauce over the top of your assembled enchiladas, ensuring each one gets a beautiful coating. Finish by sprinkling the remaining shredded cheese evenly on top. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 5 to 10 minutes until the cheese bubbles and turns a lovely golden brown. Let the enchiladas cool a bit before serving to let the flavors meld perfectly.
How to Serve Veggie and Black Bean Enchiladas Recipe
Garnishes
A sprinkle of freshly chopped cilantro adds a pop of color and a fragrant, herbaceous hint that contrasts beautifully with the rich, cheesy layers below. You can also add a dollop of sour cream or a squeeze of lime for an extra zesty touch. These garnishes not only enhance presentation but brighten and elevate the dish’s flavor profile.
Side Dishes
For a balanced meal, serve your enchiladas alongside a crisp green salad dressed with a lime vinaigrette or some fluffy Mexican rice to soak up any leftover sauce. Refried beans or a simple guacamole with tortilla chips also complement the savory richness with creamy and crunchy textures.
Creative Ways to Present
If you want to switch things up, serve individual enchiladas in small, oven-proof dishes to turn this recipe into charming single servings. Or try layering the filling and sauce in a casserole for a deconstructed-style enchilada bake perfect for feeding a crowd. Garnish with slices of avocado or pickled jalapeños to add bursts of freshness and heat.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store beautifully in the refrigerator. Simply cover them tightly with foil or a lid to keep them moist and flavorful. They will stay fresh for up to four days, making for an easy, ready-to-heat meal during a busy week.
Freezing
You can freeze Veggie and Black Bean Enchiladas Recipe either before or after baking. For best results, assemble the enchiladas in a freezer-safe dish and cover tightly with plastic wrap and foil. They freeze well for up to three months. When you’re ready to enjoy them, thaw overnight in the fridge before baking or reheating.
Reheating
To reheat leftover enchiladas or those taken from the freezer, warm them in a preheated oven at 350°F (175°C) until heated through and the cheese is bubbly again, usually about 15 to 20 minutes. You can also microwave individual portions for a quick heat-up, but the oven method keeps the tortillas from getting too soggy.
FAQs
Can I use corn tortillas instead of flour ones?
Absolutely! Corn tortillas are a traditional choice and give a lovely texture and flavor to the enchiladas. Just make sure to slightly warm them before rolling to prevent cracking.
Is this recipe vegan-friendly?
This recipe is vegetarian but not vegan due to the cheese. To make it vegan, simply use a plant-based cheese or omit it altogether, and ensure your enchilada sauce has no animal products.
Can I add other vegetables?
Yes! Feel free to swap in sweet potatoes, mushrooms, or even spinach for the zucchini, tailoring the filling to your preferences or what’s in season.
How spicy is this Veggie and Black Bean Enchiladas Recipe?
The recipe has a mild to medium spice level. If you like more heat, adding jalapeños or cayenne pepper to the filling easily kicks it up a notch.
Can I make this recipe gluten-free?
Definitely! Use gluten-free corn tortillas and double-check your enchilada sauce ingredients to ensure they are gluten-free, and you have a delicious gluten-free meal.
Final Thoughts
I truly hope you give this Veggie and Black Bean Enchiladas Recipe a try soon. It’s one of those dishes that feels like comfort food but leaves you nourished and satisfied, bursting with fresh flavors and wholesome ingredients. Once you make it, it might just become a favorite in your recipe rotation, perfect for sharing with family and friends any time of year.
Print
Veggie and Black Bean Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Veggie and Black Bean Enchiladas are a flavorful and satisfying vegetarian Mexican dish. Loaded with sautéed vegetables, black beans, and topped with melted cheese and rich enchilada sauce, they make for an easy and delicious meatless dinner that the whole family will love.
Ingredients
Vegetable Filling
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Assembly
- 2 cups red enchilada sauce, divided
- 8 medium flour or corn tortillas
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Then stir in minced garlic, chopped red bell pepper, and zucchini; cook for another 5 minutes until vegetables have softened.
- Add Remaining Filling Ingredients: Mix in the corn kernels, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 2 to 3 minutes to let the flavors meld, then remove the skillet from heat.
- Prepare Baking Dish: Spread ½ cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon a generous amount of the vegetable and bean mixture onto each tortilla, sprinkle a little shredded cheese on top, then roll up the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining cheese over the top to create a bubbly, melted topping.
- Bake Covered: Cover the baking dish with foil to keep the enchiladas moist and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow the enchiladas to cool slightly before serving. Garnish with fresh cilantro if desired for a fresh, herbaceous touch.
Notes
- You can substitute sweet potato or mushrooms for the zucchini for a different flavor and texture.
- Use gluten-free tortillas to make this recipe gluten-free.
- For an extra spicy kick, add chopped jalapeños or a pinch of cayenne pepper to the filling mixture.
