Veggie Black Bean Enchiladas

Delicious Veggie Black Bean Enchiladas Recipe

An Autumn Discovery

The journey to discovering my love for Veggie Black Bean Enchiladas began on a crisp autumn evening. I was hosting a casual dinner for friends, and as a vegetarian, I always took pride in introducing my guests to delicious, meatless meals. That evening, however, I faced a small challenge—one of my guests was a self-proclaimed meat lover who was skeptical about vegetarian dishes.

Determined to create something hearty and flavorful, I decided to experiment with enchiladas. I had always loved Mexican cuisine for its bold flavors and comforting vibes, so I thought, why not give enchiladas a try? I started by gathering some of my favorite vegetables—vibrant red bell peppers, tender broccoli, and a generous amount of baby spinach.

Creating Veggie Black Bean Enchiladas At Home

As I sautéed the vegetables, the kitchen filled with the warm, inviting aroma of cumin and cinnamon, which immediately lifted my spirits.

The real game-changer, though, was the homemade enchilada sauce. It was my first time making it from scratch, and I have to admit, I was a bit nervous. But as I poured the rich, velvety sauce over the neatly rolled tortillas stuffed with the seasoned veggie and black bean filling, I knew I was onto something special. A generous sprinkle of Monterey Jack cheese, and into the oven they went.

When I pulled the dish out of the oven, the golden, bubbling cheese and the slightly crispy edges of the tortillas made my heart skip a beat. But the true test came when I served the enchiladas to my guests. The meat lover took a bite, paused, and then reached for a second helping. I knew then that this recipe was a keeper.

Since that evening, these Veggie Black Bean Enchiladas have become a staple in my kitchen. They’re perfect for weeknight dinners, meal prep, or when I want to impress guests with a satisfying vegetarian dish. And every time I make them, I’m reminded of that autumn evening when I discovered that vegetarian meals can be just as hearty, flavorful, and comforting as their meaty counterparts.

Chef’s Notes – Veggie Black Bean Enchiladas

• Use fresh ingredients: The quality of your vegetables and spices will significantly impact the flavor. Opt for fresh produce whenever possible.
• Homemade enchilada sauce: If time allows, make your own enchilada sauce. The depth of flavor it adds is worth the extra effort.
• Customize the filling: Feel free to add this salad or more vegetables like corn, zucchini, or mushrooms to the filling for more variety.
• Serve with fresh toppings: Garnish with fresh cilantro, lime wedges, or avocado slices for added freshness and flavor.
• Let it rest: Allow the enchiladas to rest for about 10 minutes after baking. This helps the flavors meld and makes serving easier. You can also try this Black Bean and Rice Enchiladas

Veggie Black Bean Enchiladas

4.0 from 1 vote

Dive into these mouthwatering Veggie Black Bean Enchiladas! Packed with black beans, vibrant veggies, and topped with a homemade red sauce, this dish is a vegetarian delight. Perfect for a family dinner or meal prep, these enchiladas are sure to become a favorite. Easy to make and bursting with flavor, you won’t believe how satisfying a meatless meal can be!

Course: Main CourseCuisine: MexicanDifficulty: Easy

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

350

kcal

Resting Time

10

minutes

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Enchiladas

• 2 cups homemade enchilada sauce

• 2 tbsp extra virgin olive oil

• 1 small red onion finely chopped (about 1 cup)

• 1 red bell pepper diced

• 1 small head broccoli or cauliflower cut into bite-sized pieces (about 1 pound)

• 1 tsp ground cumin

• 1/4 tsp ground cinnamon

• 5-6 oz baby spinach about 5 cups packed

• 1 can (15 oz) black beans drained and rinsed

• 1 cup shredded Monterey Jack cheese divided

• 1/2 tsp fine sea salt

• Freshly ground black pepper to taste

• 8 whole wheat tortillas 8 inches in diameter

• Handful of fresh cilantro, chopped for garnish

Directions

• Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
• In a large skillet over medium heat, warm the olive oil until shimmering. Add the chopped red onion and a pinch of salt. Cook until the onions are tender and translucent, about 5-7 minutes.
• Stir in the broccoli and bell pepper. Reduce heat to medium-low and cover the skillet. Cook for about 8-9 minutes until the broccoli is bright green and starting to turn golden.
• Add ground cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Gradually add the spinach, stirring until it wilts completely.
• Transfer the cooked vegetables to a mixing bowl. Add the drained black beans, 1/4 cup of shredded cheese, and about 2 tablespoons of enchilada sauce. Season with salt and freshly ground black pepper.
• Pour 1/4 cup of enchilada sauce into the prepared baking dish and spread it evenly. Place about 1/2 cup of the filling mixture down the center of each tortilla. Roll up each tortilla snugly and place seam-side down in the baking dish.
• Drizzle the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese. Bake uncovered on the middle rack for 20 minutes.
• If the cheese isn’t golden enough, move the dish to the upper rack and bake for an additional 3-6 minutes until bubbly and golden.
• Let the enchiladas rest for about 10 minutes before serving. Garnish with chopped cilantro.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• mixing bowls
• measuring cups and spoons
• baking sheet

Nutrition Facts

• Calories: 350kcal
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 600mg
• Potassium: 700mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 5g
• Protein: 15g
• Vitamin A: 60IU
• Vitamin C: 100mg
• Calcium: 20mg
• Iron: 25mg

• 

  Delicious Black Bean and Rice Enchiladas

  Cooks in 50 minutesDifficulty: Easy

  Dive into these mouthwatering Black Bean and Rice Enchiladas! Packed with hearty black beans, zesty tomatoes, and a blend of spices, this dish is a vegetarian delight that’s both satisfying and easy to make. Perfect for a family dinner or a casual get-together, these enchiladas will have everyone asking for seconds. Get ready to impress with this simple yet flavorful recipe!

  1 vote 5.0 Cuisine: Mexican
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  Cuisine: American, Vegan, Vegetarian

FAQs – Veggie Black Bean Enchiladas