Black Bean Enchilada Recipe [vegetarian & so easy!]
Easy vegetarian black bean enchilada recipe with peppers, spinach & cheese—perfect weeknight dinner the whole family will love!
If you’re looking for a weeknight dinner that’s comforting, healthy, and full of flavor, this vegetarian black bean enchilada recipe is it. Packed with fresh vegetables, hearty black beans, and just the right amount of melted cheese, this dish brings classic Mexican food flavors into a plant-based meal the whole family can enjoy. Plus, it’s a breeze to whip up using pantry staples and store-bought enchilada sauce.
These enchiladas are also incredibly customizable—switch up the tortillas, add sweet potatoes, or sneak in some green chiles. Whether you’re cooking for meatless Monday, serving up a satisfying side, or simply trying to eat more plant-forward meals, this easy vegetarian enchilada recipe is about to become a regular rotation on your dinner table.
Why You’ll Love This Recipe
There are so many reasons to love this vegetarian black bean enchilada recipe. First, they’re nutritious and packed with fiber, protein, and essential daily values from all the veggies and beans. Second, they’re family-friendly—even picky eaters will be asking for seconds. And finally, they’re simple to prepare and perfect for meal prep. You can make them ahead of time, freeze them, or enjoy leftover enchiladas the next day.
Whether you’re craving extra cheesy enchiladas or something light and veggie-packed, this recipe offers easy ways to satisfy your cravings. Use your favorite tortillas (corn, flour, or even whole wheat), top with sour cream or pico de gallo, and dig in with some lime wedges on the side.
A Breakdown of the Ingredients
Here’s what you’ll need from your kitchen or the grocery store to bring these enchiladas to life:
- 2 cups enchilada sauce – Use your favorite store-bought enchilada sauce or make your own using tomato paste, chili powder, and garlic powder.
- 1 small red onion, chopped – Adds sweetness and depth.
- 4 cups fresh spinach, chopped – A nutrient-rich green that wilts down beautifully.
- 1 small red, green, and orange bell pepper, chopped – A trio of color and crunch.
- 1 can black beans, rinsed & drained – A great source of plant-based protein and fiber.
- 1 cup Monterey Jack cheese, shredded & divided – Or use a Mexican cheese blend, vegan cheese, or even cream cheese for a creamier texture.
- 8 tortillas – Flour tortillas are softer and more flexible; corn tortillas are traditional and naturally gluten-free.
- 2 tablespoons olive oil – Use to sauté the veggies in a large skillet.
- 1 teaspoon ground cumin + ½ teaspoon salt & pepper – The perfect spice combo to enhance flavor.
- Chopped cilantro, green onions, and lime wedges for garnish – Optional, but recommended for a fresh finish.
How to Make the Recipe
- Preheat and prep: Heat oven to 375°F and lightly grease a 9×13 prepared pan with cooking spray.
- Sauté the veggies: In a large skillet, heat oil over medium heat. Add bell peppers, red onion, and spinach. Sprinkle in cumin, salt, and pepper. Cook for 3–5 minutes until softened and fragrant.
- Make the filling: Transfer the cooked veggie mixture into a large bowl. Stir in rinsed canned black beans and ½ cup grated cheese. Mix until combined.
- Assemble the enchiladas: Spoon the bean mixture into the center of each tortilla. Fold each tortilla in half or roll tightly.
- Layer the dish: Pour 1 cup of the enchilada sauce into the bottom of the baking dish. Place the filled tortillas into the dish in a single layer.
- Top and bake: Pour the remaining sauce over the tortillas and sprinkle with the remaining shredded cheese.
- Cover and bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes until cheese is bubbly.
Serve with a drizzle of sour cream, a sprinkle of green onions, and a splash of hot sauce or lime juice for that extra kick!
How to Store the Recipe
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 4 days. Make sure they’ve cooled to room temperature before storing. To reheat, pop them in the oven at 350°F for 10–15 minutes or microwave a single portion for 1–2 minutes.
You can also freeze this black bean enchiladas recipe! Assemble everything in a freezer-safe baking dish and cover tightly with plastic wrap followed by aluminum foil. When ready to eat, bake from frozen at 375°F for 45–55 minutes until hot and bubbly.
Tips for Making the Recipe
- Use room temperature tortillas to prevent cracking. If they’re stiff, microwave them for 10 seconds wrapped in a damp paper towel.
- Add extra filling like cooked sweet potatoes, pinto beans, or corn for variety.
- Swap your tortillas – corn tortillas give a traditional flavor while flour tortillas hold up better for rolling.
- Customize your cheese – try a Mexican cheese blend, vegan cheese, or a dollop of cream cheese mixed into the filling for creamy vegetarian enchiladas.
- Make it spicy by adding green chiles, jalapeños, or a dash of chili powder to the bean mixture.
- Double the sauce if you love your enchiladas extra saucy, especially when using whole wheat tortillas which absorb more liquid.
This black bean enchilada recipe is one of those healthy vegetarian meals that proves you don’t need meat to make a satisfying, flavor-packed dinner. Whether you’re using canned black beans, fresh spinach, or whatever veggies are in your fridge, this dish is flexible, affordable, and full of that bold Mexican food flavor we all love. Give it a try tonight—and don’t forget the lime wedges!
FAQs
Yes! Assemble the enchiladas and store them (unbaked) in the fridge for up to 24 hours. Bake when ready.
Corn tortillas offer a traditional texture and are naturally gluten-free, while flour tortillas are softer and easier to roll. Whole wheat tortillas are a good healthy middle ground.
Yes, just make sure to thaw and squeeze out excess moisture before adding to the skillet.
Use vegan cheese and ensure your enchilada sauce doesn’t contain any dairy or animal products.
Add roasted sweet potatoes, cooked quinoa, or even a dollop of cream cheese to the filling for an extra hearty dish.
Absolutely. While this is a vegetarian black bean enchilada recipe, you can add tofu, tempeh, or even shredded chicken if you’re not keeping it vegetarian.
More Vegetarian Recipes
Vegetarian Black Bean Enchilada Recipe
Ingredients
- 2 cups enchilada sauce
- 1 red onion small, chopped
- 4 cups spinach chopped
- 1 red bell pepper small, chopped
- 1 green bell pepper small, chopped
- 1 orange bell pepper small, chopped
- 1 can black beans rinsed and drained
- 1 cup monterey jack cheese shredded
- 8 flour tortillas
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt & pepper
- cilantro chopped for garnish
Instructions
- Heat oven to 375°F. Grease a 9 x 13 baking dish. Set aside.
- In a large saucepan, heat olive oil over medium heat with chopped peppers, onions, spinach, and spices. Cook for 3-5 minutes or until onions become translucent and fragrant.
- In a large bowl, add cooked pepper/onion mixture along with black beans, and 1/2 cup cheese. Mix well.
- Begin assembling enchiladas by taking tortillas and filling them with black bean mixture. Fold in half once filled.
- Take 1 cup of enchilada sauce and pour it on the bottom of the baking dish.
- Place your filled tortillas into the enchilada sauce-lined pan.
- Pour remaining enchilada sauce over tortillas, and top with remaining shredded cheese.
- Bake for 20-25 minutes uncovered or until cheese is golden brown and crispy. Top cooked enchiladas with fresh cilantro if desired. Enjoy!