Name: Vegetarian Black Bean Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil (sub: avocado oil); 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder (or smoked paprika for a milder smoke); 1/2 teaspoon cumin; 1/4 teaspoon dried oregano; 1 can black beans, rinsed and drained (15 oz); 1/2 cup frozen corn, thawed (sub: canned corn, drained); 1/4 cup chopped fresh cilantro (optional) (recommended); to taste salt and black pepper; 8 pieces corn tortillas (or flour tortillas if preferred); 1 can enchilada sauce (10 oz) (red or green salsa verde for variation); 1 cup shredded Monterey Jack cheese (for a vegan option use shredded vegan cheese); sour cream; sliced avocado; salsa; lime wedges

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I still make these vegetarian black bean enchiladas at least once a month—simple ingredients, big Tex‑Mex flavor, and they reheat like a dream. Black beans, sweet corn, warm spices and melty Monterey Jack wrapped in corn tortillas make a hearty, family-friendly meal that’s perfect for weeknights, potlucks, or a relaxed Sunday dinner.

Why you’ll love this dish

These enchiladas hit a sweet spot: budget-friendly, meatless, and satisfying. They come together quickly with pantry staples, and the filling keeps well if you like to meal‑prep. The blend of chili powder, cumin and oregano gives the beans a classic enchilada taste, while cilantro and a squeeze of lime (optional) brighten the whole dish.

“Comforting and simple—my kids asked for seconds, and I loved that it used canned beans and frozen corn. A new weeknight staple.” — a quick review after our first family test

This recipe is great when you want:

A fast, filling dinner in under an hour.
A vegetarian main that appeals to picky eaters.
Something easy to scale up for guests.

How this recipe comes together

Quick overview: sauté aromatics, warm and season the black beans and corn, soften tortillas so they roll without tearing, fill and roll, top with enchilada sauce and cheese, then bake until bubbly. The active stove time is short—most of the work is assembling the enchiladas and the oven does the rest.

What to expect step‑by‑step:

Cook onion and garlic with spices to build flavor.
Fold in beans, corn and cilantro; season to taste.
Soften tortillas so they don’t crack when you roll them.
Fill, roll and line the baking dish seam‑down.
Cover with enchilada sauce and cheese, then bake until golden.

What you’ll need

1 tablespoon olive oil (sub: avocado oil)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder (or smoked paprika for a milder smoke)
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1/2 cup frozen corn, thawed (sub: canned corn, drained)
1/4 cup chopped fresh cilantro (optional but recommended)
Salt and black pepper to taste
8 (6-inch) corn tortillas (or flour tortillas if preferred)
1 (10 ounce) can enchilada sauce (red or use green salsa verde for variation)
1 cup shredded Monterey Jack cheese (for a vegan option use shredded vegan cheese)
Optional toppings: sour cream, sliced avocado, salsa, lime wedges

Notes: Corn tortillas are traditional and gluten‑free; warming them prevents cracking. If you like extra heat, add a pinch of cayenne or chopped jalapeño to the bean mix.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, chili powder, cumin, and oregano. Cook 1 minute until fragrant.
Add the rinsed black beans, thawed corn, and chopped cilantro. Season with salt and pepper. Cook 2–3 minutes, stirring occasionally to combine flavors.
Warm the tortillas for a few seconds on each side in a dry skillet, or microwave them wrapped in a damp towel for 20–30 seconds. This makes them pliable.
Spoon an even amount of the black bean mixture down the center of each tortilla.
Roll each tortilla tightly and place seam‑side down in a 9×13‑inch baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well coated.
Sprinkle the shredded Monterey Jack cheese across the top.
Bake for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
Let the enchiladas rest a few minutes before serving. Add sour cream, sliced avocado and salsa if desired.

Best ways to enjoy it

Serve with cilantro‑lime rice and a simple green salad for a balanced meal.
Plate with pickled red onions or a squeeze of fresh lime to cut the richness.
For a party, place enchiladas on a platter and offer toppings (sour cream, avocado, chopped tomatoes, hot sauce) buffet‑style so guests can customize.
Pair with a light beer, fruity sangria, or a crisp Mexican lager.

Storage and reheating tips

Refrigerate: Store cooled enchiladas in an airtight container for up to 4 days.
Reheat: Warm individual portions in the microwave for 1–2 minutes, or reheat a baking dish at 350°F (175°C) for 15–20 minutes covered with foil to prevent drying.
Freeze: Assemble in a freezer‑safe dish but don’t bake. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bake at 375°F (190°C) for 25–30 minutes (remove foil for the last 5–10 minutes to brown cheese). For food safety, cool to room temperature no longer than two hours before refrigerating or freezing.

Helpful cooking tips

Prevent soggy tortillas: Lightly fry or grill tortillas for 10–20 seconds per side before filling to create a moisture barrier.
Even filling: Use an ice cream scoop or two spoons to portion filling so each enchilada is consistent.
Cheese browning: If you want a crispier top, broil for 1–2 minutes after baking—watch closely to avoid burning.
Add brightness: A squeeze of lime or a handful of fresh cilantro just before serving revives the flavors.
Make it vegan: Use a dairy‑free cheese and swap sour cream for cashew crema or plain dairy‑free yogurt.

Creative twists

Protein boost: Mix in cooked quinoa or shredded jackfruit for extra texture and protein.
Sweet potato enchiladas: Roast diced sweet potatoes and add them to the beans for a caramelized sweetness.
Green enchilada version: Substitute salsa verde or green enchilada sauce for a tangier, herbaceous profile.
Spicy chorizo style: Add crumbled vegetarian chorizo to the bean mixture for bold flavor.
Low‑carb option: Use low‑carb tortillas or stuff the filling into poblano peppers and bake.

Your questions answered

Q: How long does this take from start to finish?
A: About 40–50 minutes total: 10–15 minutes prep, 20–25 minutes baking, plus a few minutes to rest.

Q: Can I prepare these ahead of time?
A: Yes. Assemble the enchiladas in a baking dish, cover tightly and refrigerate up to 24 hours before baking. For longer storage, freeze unbaked (see freezing notes above).

Q: Are corn tortillas okay, or should I use flour?
A: Corn tortillas are traditional and gluten‑free, but they can crack if not warmed. Flour tortillas are softer and easier to roll; both work depending on preference.

Q: How do I make this vegan?
A: Use a plant‑based shredded cheese and swap sour cream for a vegan alternative. The filling is already vegetarian.

Q: Why are my tortillas soggy after baking?
A: Excess sauce or under‑heated tortillas can cause sogginess. Lightly warm or briefly pan‑fry tortillas before filling, and avoid oversaturating them with sauce. Bake until bubbly and let rest a few minutes before serving to set.

Conclusion

If you want more inspiration for vegetarian enchilada-style meals, try this variation on the classic: Vegetarian Black Bean Enchiladas. For a skillet approach that swaps sweet potatoes into the mix and cooks in one pan, check out this One-Pan Vegetarian Enchilada Skillet with Sweet Potatoes.