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Best Vegetarian Black Bean Enchiladas Recipe

These Vegetarian Black Bean Enchiladas prove plant-based eating can be bold, deeply flavorful, and completely satisfying—packed with protein-rich black beans, smoky spices, and a comforting, sauce-smothered finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent.
  3. Stir in garlic, chili powder, cumin, and oregano; cook 60 seconds.
  4. Add black beans, corn, and cilantro; season with salt and pepper and cook 2–3 minutes.
  5. Warm tortillas until pliable.
  6. Spoon about 1/3 cup filling into each tortilla, roll snugly, and place seam-down in a 9×13 inch baking dish.
  7. Pour enchilada sauce evenly over the tortillas.
  8. Sprinkle shredded cheese over the top.
  9. Bake 20–25 minutes until bubbly and lightly golden.
  10. Let rest 5 minutes before serving.

Notes

For best texture, always warm the tortillas before rolling and ensure full sauce coverage to prevent drying.