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Vegetarian Black Bean Enchiladas

Shweta Arora
Delicious vegetarian enchiladas stuffed with black beans, veggies, cheese, topped with homemade red enchilada sauce, some more cheese, and baked. A family favorite and complete meal!!
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main
Cuisine Mexican
Servings 4 servings


For the Veggie and Black Bean Filling:

  • 1 small onion finely diced, approximately ½ cup chopped
  • 3-4 cloves garlic minced or finely chopped
  • ½ bell pepper chopped, used ¼ each of red and green
  • ½ cup zucchini chopped
  • ½ cup yellow squash chopped
  • 1 cup black beans boiled or canned
  • 1-2 tablespoon corn kernels using frozen, fresh can be ised too
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper powder adjust to taste
  • 1 teaspoon dry oregano
  • ½ to 1 teaspoon cumin powder
  • ½ teaspoon red chilli powder adjust to taste
  • 1-2 tablespoon lime juice adjust to taste
  • ¼ cup cilantro leaves of finely chopped

For Enchilada:

  • 6-7 flour tortilla
  • Veggie and Black Bean Filling from above
  • 1-2 cups Red Enchilada Sauce Store bought or Homemade
  • 2 cups shredded cheese using Mexican blend

For serving/garnishing

  • Sour cream, cilantro, chopped avocado, and bell pepper (optional)


For making the Veggie Black Bean Filling:

  • In a vessel, heat oil and add the garlic, saute for a couple of seconds and add the onions. Mix and cook till onions turn translucent.
  • Stir in the veggies like red and green bell pepper, zucchini, yellow squash. Mix and cover and cook till veggies are almost done.
  • Stir in the spices - oregano, cumin, red chilli powder, salt, and pepper followed by black beans and corn. Mix well and cook covered for another 2-3 mins.
  • Finish with some lime juice and cilantro. Mix well. The Veggie black beans filling is ready

For making the Enchiladas:

  • Preheat the oven to 350°F. Heat the tortilla around 10 seconds each side on a pan or you can do all together at once in a microwave for about 15-20 seconds approximately.
  • Take one tortilla, spread a tablespoon of sauce on it. Add the filling and top it with cheese. Roll tightly.
  • Spread some sauce onto a casserole/baking dish. Place the filled and rolled tortilla seam-side down onto the casserole. Repeat until all the tortilla are complete.
  • Then pour the sauce over the rolled tortillas. Sprinkle generous amount of cheese.
  • Bake for 15-20 mins or until the cheese has melted. 
  • Delicious Vegetarian Beans and cheese enchiladas are ready! Serve with side of sour cream, salsa, and guacamole.


  • You can use beans and veggies of choice. Preferably cut them in the same size to match the beans.
  • The filling can be adjusted as per choice. I like the bean and veggies combination but you can do it all veggies, all beans, or even include meat like chicken if you like.   
  • Corn or flour tortilla can be used.
  • For vegan enchiladas, skip the cheese and they will still taste delicious. Top it with some extra avocado for that creaminess or simply use a non-dairy shredded cheese.
  • To make it gluten-free enchiladas, use gluten-free tortillas and sauce.
  • Leftovers can be refrigerated for up to a week or frozen (airtight to prevent freezer burns) for 3 months. 
  • Reheat in a preheated oven at 350°F, covered with foil (to prevent browning) for 10-15 mins (refrigerated) and 25-30 mins (frozen) or until heated through.
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