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Easy Vegetarian Black Bean Enchiladas Recipe

Vegetarian Black Bean Enchiladas are the ultimate plant-based comfort food—packed with protein-rich black beans, aromatic spices, melted cheese, and smothered in enchilada sauce for a hearty, satisfying vegetarian meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 -14 enchiladas
Course: Vegetarian
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • 1 15 oz can black beans, rinsed and drained
  • 1/2 cup frozen corn thawed
  • 1/4 cup fresh cilantro chopped
  • Salt and pepper to taste
  • 8 6-inch corn tortillas
  • 1 10 oz can enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • Optional: sour cream
  • Optional: avocado slices
  • Optional: fresh salsa

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet until shimmering.
  3. Add chopped onion and cook 5 minutes until softened.
  4. Add garlic, chili powder, cumin, and oregano; cook 1 minute until fragrant.
  5. Stir in black beans, corn, cilantro, salt, and pepper; cook 2–3 minutes.
  6. Warm tortillas until soft and pliable.
  7. Fill each tortilla with 1/3 cup filling and roll tightly.
  8. Place rolled tortillas seam-side down in a 9×13 inch baking dish.
  9. Pour enchilada sauce evenly over the top.
  10. Sprinkle with shredded Monterey Jack cheese.
  11. Bake 20–25 minutes until bubbly and melted.
  12. Let rest 5 minutes before serving; add optional toppings.

Notes

For a healthier option, use whole wheat tortillas, reduce cheese by half, or substitute Greek yogurt for sour cream. To make it vegan, use dairy-free cheese and plant-based toppings.