Vegetarian Enchiladas with Black Beans
Bringing you the best vegetarian enchiladas recipe! These tasty enchiladas are made with deliciously seasoned black beans, corn, spinach and cheese rolled up in warm tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. These easy veggie enchiladas are sure to become a family favorite!
We enjoy Mexican food in my house at least once a week. The whole family loves it! My kids and hubby often request flavorful turkey tacos, enchilada casserole, or these simple, yet totally satisfying black bean enchiladas.
Enchiladas are one of my go-to dinner options – cheese, beef, chicken, I don’t discriminate! These black bean and corn enchiladas are a major favorite because they’re super easy (no chopping required), ready in less than 45 minutes and are loaded with flavor. My family requests this dish on the regular, it’s just that good!
How Do You Make Vegetarian Enchiladas?
These vegetarian enchiladas start by cooking spinach until wilted. Then, add frozen corn to the skillet and cook until warm. Next, combine the black beans, seasonings and some of the shredded cheese with the spinach and corn.
Now it’s time to assemble the enchiladas!
Spread 1/2 to 1 cup of enchilada sauce over the bottom of the baking dish.
Warm the tortillas until soft and pliable. Place the black bean mixture down the center of each tortilla.
Roll up each tortilla tightly, then arrange in the baking dish so the seam is down.
Pour the remaining enchilada sauce over the tops of the tortilla rolls. Sprinkle the remaining cheese over the sauce.
Bake for 20 minutes or until cheese has melted and sauce is bubbling. Enjoy with your favorite toppings!
Tips For The Best Vegetarian Enchiladas
- You can make these enchiladas as mild or as spicy as you like by selecting a sauce with the heat content of your preference. I use mild sauce because I’m feeding kids, but if you like spicy, switch to a hot enchilada sauce. You could also add spicy green chiles for a kick!
- To soften tortillas, wrap 4 to 5 tortillas at a time in a damp paper towel and cook for about 30 seconds in the microwave.
- Serve these enchiladas with Mexican rice, homemade guacamole and homemade salsa for a complete meal.
- For a make-ahead meal, assemble these enchiladas up to about 4 hours before you plan to cook them. Simply, cover and store them in the refrigerator until you’re ready to bake and eat.
These enchiladas are SO good as-is, but feel free to get creative with your ingredients!
- Grains: Try adding in about 1/2 to 1 cup of cooked rice or quinoa to the filling. You may want to increase the amount of spices used as well.
- Cheese: I typically use a Mexican cheese blend when I make enchiladas, but you can try pepper jack, regular Monterey Jack, colby cheese or cheddar.
- No beans: To replace the black beans, swap them for a veggie, such as chopped and sautéed mushrooms and/or zucchini. Same with the corn – it can be replaced by a different veggie or bean.
- No spinach: The spinach can be completely left out of this recipe, if you don’t have any on-hand or you just aren’t a fan.
- Beans: You can replace the black beans with pinto beans or even kidney beans, if you prefer. If you like your beans more like refried beans, use pinto beans and mash them up slightly while cooking in the skillet.
- Fillings: Other veggies would work great in these enchiladas. Use any favorites or anything you have available, such as green chiles, diced tomatoes, onions or bell peppers.
What Kind Of Tortillas With Enchiladas?
Enchiladas can really be made with any preferred tortilla variety. Traditionally, corn tortillas are used for making enchiladas. For these enchiladas, I used the ones from Trader Joe’s that are a blend of corn and wheat. We really like those! To lower the calories, sometimes I even use low calorie or low carb wraps. Be sure to use the 8 to 10-inch size tortillas so that they hold plenty of filling, but they also fit into the baking dish.
Can You Freeze Enchiladas?
Enchiladas do freeze well! They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.
I am all about Taco Tuesday (with a side of guac), but once you try these enchiladas you may have to cheat on those tacos for a while.
More Delicious Mexican Recipes
If you try these easy vegetarian enchiladas, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Bringing you the best vegetarian enchiladas recipe! These tasty enchiladas are made with deliciously seasoned black beans, corn, spinach and cheese rolled up in tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. These easy veggie enchiladas are sure to become a family favorite!
- 2 teaspoons avocado oil (or other oil)
- 6 ounces baby spinach
- 1 cup fresh or frozen corn
- 1 15 oz can black beans
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon cumin powder
- 1 tablespoon chili powder
- 1/3 cup cilantro, chopped (optional)
- 2 cups shredded Mexican cheese, divided
- 10 flour or corn tortillas, 8-10-inch in size (I used ones that were a blend of corn & wheat)
- 1 15.5 oz jar of red enchilada sauce (or other similar amount)
- Garnish options: cilantro, diced onion, avocado, lime, salsa & sour cream
Preheat the oven to 350 degrees F. Coat a 9x13" pan with cooking spray.
Heat the oil in a large skillet over medium-high heat. Add the spinach, stir and cook until wilted. Once mostly wilted, add the corn (if frozen) and cook until warm.
Remove the pan from heat and add the black beans, corn (if not frozen), garlic powder, onion powder, cumin, chili powder, cilantro and 1 1/2 cups of shredded cheese and mix together.
Pour about 1/2 to 1 cup enchilada sauce into the baking dish and spread around to lightly cover the base of the dish.
Warm the tortillas until soft and pliable. Place a large spoonful of the black bean filling down the center of the tortilla, roll it up and place in the baking dish seam side down. Repeat with all tortillas.
Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas.
Bake for 20 minutes or until cheese has melted and sauce is bubbling.
Garnish with your favorite toppings; cilantro, diced onion, avocado and serve with lime wedges. Enjoy!
Freezing suggestions: They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.
To reduce calories: Use light or low carb tortillas and light cheese. You can also reduce the amount of cheese used.
Photos by Danielle from Our Salty Kitchen.