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Packed with vegetables and black beans, spiced just right, and baked in a mild enchilada sauce. These easy to make, healthy, veggie-filled, black bean enchiladas will be a hit with your crowd.
For me, enchiladas have always been ooey-gooey comfort food at its finest. But that was back before my plant-eating days. You know…back in the days when I smothered everything with an extra handful of cheese, gooped on the sour-cream, and gorged myself into a saturated fat food coma. Perhaps you can relate.
When I first started eating vegan, I thought I’d never be able to enjoy a saucy flavorful enchilada again! Boy was I wrong.Jump to Recipe
Looking for more plant-based Mexican inspired meals?
- Cauliflower Street Tacos
- Salsa Verde Casserole
- Vegan Taco Meat with Lentils and Walnuts
- Homemade Tableside Guacamole at home
- Pico de Gallo
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To make these flavor-filled black bean enchiladas, you will need:
- enchilada sauce (I buy a 29 ounce can, but you can make your own like this one from Loves Bakes Good Cakes – you’ll need to double it. Or for an authentic enchilada sauce made with chilies, try this one from Always Delicious.)
- 10-inch tortillas of choice (I like flour tortillas but use your tortilla of preference.)
- oil (or veggie broth if eating oil-free)
- canned black beans (drained)
- canned sweet corn (drained)
- nutritional yeast, chili powder, salt
- red bell pepper
- shallots (can sub in a different onion of choice)
- garlic (I usually use jarred minced)
- optional – shredded vegan cheese, cilantro, jalapenos, avocado
How to make the black bean enchiladas:
Start buy chopping your vegetables quite small. You will want them to be a little smaller than bite-sized.
Heat a little oil in a large saute pan. I use a light flavored oil for this. You don’t want the flavor from the oil to compete with the favors of the dish. See below for the “Health it Up” section if you are eating oil-free.
Saute the vegetables until softened. Add in the drained black beans, corn, seasonings, and a little bit of the enchilada sauce. (Please see the recipe card below for complete instructions and measurements.)Jump to Recipe
Putting the enchiladas together:
This part can get a little messy. I personally have not perfected the enchilada roll. And honestly, my black bean enchiladas are not always beautiful. But they are always delicious!
Start by lining the bottom of your (prepared/sprayed) pan with enchilada sauce.
Important: You are going to need a pan larger than 9×13. I always make this mistake and use a 9×13 cake pan. I end up running out of room by the time I get seven enchiladas rolled and placed in the pan. And try as I might, I can’t squeeze them all in. Save yourself the headache and either plan on using two smaller pans or one larger-sized lasagna pan.
Set up your “enchilada rolling station”.
Working one at a time, spoon about 1/4 cup filling onto each tortilla. Roll it up and place it in your prepared pan. Stack them side-by-side in a row. They should fit if you use the larger lasagna pan.
Getting the enchiladas ready for the oven:
After you’ve put all of your filled, rolled enchiladas in the pan, you might have some of the vegetable mixture left over. You can toss it or save it for later. But what I like to do is to spoon the extra on top and tuck it around the rolled enchiladas.
Evenly cover with more enchilada sauce. The recipe calls for a 2 1/2 cups enchilada sauce total (divided). I use a large 29-ounce can. I don’t usually end up using it all though. You can freeze the left-over in a small container and pop it into soup or another sauce in the future – or toss it.
You can optionally sprinkle with some vegan cheese if you want. When I’m just cooking for my husband and me, I don’t add the vegan cheese. If I’m cooking for others, I usually do. A little vegan cheese goes a long way. It doesn’t melt like dairy cheese does and honestly is mostly there for aesthetics.
Bake uncovered for about 30 minutes in a 350° oven. You’ll know it’s done when the enchiladas are bubbly and slightly browned on top.
How to garnish the black bean enchiladas:
Now the fun part starts! You have some options:
Health it Up! You have a few optional fixes to make this healthy enchilada dish even more healthy. If you are eating oil-free then saute the vegetables in about 1/2 vegetable broth instead of the oil. Just watch your pan so that it doesn’t burn. Use whole wheat, corn, or low carb tortillas depending on your eating plan. Leave out the vegan cheese!
Now for the recipe:
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Veggie-Filled Easy Black Bean Enchiladas (Vegan)
- 10 x 15 or similarly large baking/casserole pan.
- large saute pan
- 2 3/4 cups enchilada sauce divided
- 10 tortillas of choice 10 inch
- 2 Tablespoons oil see notes
- 1 small zucchini
- 1/2 cup red bell pepper chopped
- 1/2 cup shallots (or onion on choice) chopped
- 15 ounce canned black beans drained
- 12 ounce canned sweet corn drained
- 2 cloves garlic chopped
- 1 Tablespoon nutritional yeast
- 1 teaspoon chilli powder
- 1/2 teaspoon salt
- 1 cup vegan cheddar cheese shreds optional
- cilanto for garnish optional
- jalapenos for garnish optional
- Set oven for 350°Spray pan lightly with cooking oil.
- Chop zuchini, red bell pepper, and onion and add to a saute pan along with oil (or 1/2 cup veggie broth – see notes).
- Saute for 5-7 minutes or until vegetables are softened and onion is translucent.
- Add in drained black beans, corn, 3/4 cup enchilada sauce, nutritional yeast, onion chili poweder, and salt.
- Cook for about 5 minutes.
- Evenly pour and spread one cup enchilada sauce into bottom of pan.
- Spoon about 1/3 cup filling onto each 10-inch tortilla. Roll and place each into prepared baking pan, side by side.
- Pour one cup enchilada sauce evenly on top. Sprinkle vegan cheese on top if desired.
- Put into 350° oven uncovered for about 30 minutes. When done the enchiladas will be bubbly and slightly browned on top.
- Serve with Creamy Avocadao sauce, jalepeno ranch dressing, or any of above mentioned optional garnishes.