Name: Vegetarian Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups red enchilada sauce; 15 ounces black beans, drained and rinsed; 4 ounces diced green chiles; 1 tablespoon taco seasoning*, divided (or 1 teaspoon chili powder and ½ teaspoon cumin, divided); 1-2 garlic cloves, pressed (optional); 2 scallions, white and light green parts chopped, greens reserved; ¼ teaspoon kosher salt*, or to taste; 15 ounces vegetarian refried beans; 8 flour tortillas (or approximately 12 corn tortillas); 2 cups shredded cheese (cheddar and Monterey Jack recommended)

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I’m so excited to share this Vegetarian Black Bean Enchiladas Recipe with you! It’s one of those meals that feels like a warm hug—comforting, flavorful, and surprisingly simple to pull together. Whether you’re cooking for your family’s weeknight dinner or preparing a casual get-together with friends, these enchiladas hit the spot every time with their rich sauce, seasoned beans, and melty cheese.

What makes this Vegetarian Black Bean Enchiladas Recipe really shine is how the ingredients come together: hearty black beans seasoned just right, a punchy homemade or store-bought enchilada sauce, fresh scallions, and a blend of cheeses that create that ooey-gooey magic on top. Plus, they’re such a crowd-pleaser for vegetarians and meat-eaters alike—I’ve had guests ask me to make these again and again!

Ingredients You’ll Need

These ingredients bring a balance of creamy, spicy, and fresh flavors that turn simple black bean enchiladas into a dish you’ll crave. When shopping, I like to pick good-quality canned beans and fresh scallions to really make the filling pop.

Red enchilada sauce: This is the flavor base that ties everything together. You can use a store-bought sauce for convenience or make your own if you want it fresher and more customized.
Black beans: Drained and rinsed, they provide hearty protein and texture. Look for low-sodium cans so you can control the salt better.
Diced green chiles: Adds a mild heat and brightness that livens up the filling.
Taco seasoning: Using your favorite blend (or a simple chili powder and cumin combo) amps up the savory notes perfectly.
Garlic cloves: Optional but highly recommended for that subtle aromatic depth.
Scallions: The white and light green parts go inside the filling, while the green tops make gorgeous garnish.
Kosher salt: Season carefully, especially if the canned ingredients are already salty.
Vegetarian refried beans: Spreadable and creamy, they add richness and help everything stick together inside the tortilla.
Flour or corn tortillas: Flour tortillas tend to roll easier and stay soft; corn is the traditional choice if you prefer that flavor.
Shredded cheese (cheddar and Monterey Jack): A melty, flavorful topping that’s essential for that classic enchilada feel.

Variations

I love how versatile this Vegetarian Black Bean Enchiladas Recipe is—you can tweak it to match whatever ingredients you have on hand or suit dietary needs. Feel free to experiment!

Spice it up: Sometimes I add a diced jalapeño or a pinch of cayenne to the black bean mixture for an extra kick that waking-up-your-taste-buds sensation.
Use corn tortillas: For a gluten-free option, corn tortillas work great. Just warm them well before rolling to avoid breakage.
Swap beans: If black beans aren’t your thing, try pinto or kidney beans for slightly different textures and flavors.
Add veggies: I’ve tossed in sautéed peppers, onions, or corn kernels to stretch the filling and add freshness.
Vegan twist: Use vegan cheese and check your refried beans for lard content, and you’ve got a delicious vegan meal.

How to Make Vegetarian Black Bean Enchiladas Recipe

Step 1: Prep the oven and sauce base

Start by preheating your oven to 350°F (175°C). To keep the enchiladas from sticking and add that extra punch of flavor, spread about half a cup of your red enchilada sauce across the bottom of a 9×13 inch baking dish. This simple move makes cleanup easier and ensures every bite tastes saucy and delicious!

Step 2: Mix the black bean filling

In a bowl, combine drained black beans, diced green chiles, half of your taco seasoning, and minced garlic if you’re using it. Toss in the chopped white and light green scallion parts, then season with kosher salt—taste and add a little at a time since beans and chiles can be salty. Mix everything until well blended but still chunky to keep a nice texture inside.

Step 3: Season the refried beans

Stir the remaining taco seasoning into your vegetarian refried beans. This extra step might seem small, but trust me—it infuses the filling with an extra layer of spice and flavor depth.

Step 4: Assemble the enchiladas

Lay out all your ingredients so you can work efficiently: enchilada sauce, black bean mixture, seasoned refried beans, cheese, and the baking dish. Spread about a tablespoon of enchilada sauce either on each tortilla or dip the tortillas briefly in the sauce to soften them. Then place roughly 3 tablespoons of the seasoned refried beans in the center, topped with a heaping 3 tablespoons of the black bean mixture, and sprinkle 1-2 tablespoons of shredded cheese on top. Don’t overfill—the key to easy rolling is keeping a balanced amount inside.

Step 5: Roll and arrange

Roll each tortilla tightly around the filling and place seam-side down in the baking dish. It helps to tuck the edges in slightly as you roll to keep the filling sealed. Repeat this step until all tortillas are stuffed and snugly fitted in the pan.

Step 6: Top and bake

Spread the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the rest of your shredded cheese on top. Pop the dish into your preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden in spots. Your kitchen will start smelling like a cozy Mexican cantina! Once out, let them rest for about 5 to 10 minutes before serving so the sauce thickens slightly and the flavors meld.

How to Serve Vegetarian Black Bean Enchiladas Recipe

The image shows several white bowls and a stack of white tortillas arranged on a white marbled surface. The largest bowl at the bottom right contains shredded yellow and white cheese with a soft texture. Above it is a small bowl with coarse salt, and next to that is another small bowl holding brown chili powder or spice mix. To the left of the spice is a bowl filled with shiny black beans, and above it another bowl holds light brown pinto beans. To the right of the pinto beans is a bowl filled with finely chopped white and green onions. At the top left of these bowls is a bowl of chunky red salsa. Below the bowls, a stack of soft white tortillas with slight browning rests flat. On the left side, there are five whole garlic bulbs with papery white skin and three green jalapeño peppers with smooth, shiny skin, some laying on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish these enchiladas with the green tops of the scallions for a fresh, mild onion bite and a splash of color. Sometimes I add chopped cilantro or a dollop of creamy avocado or guacamole—both add a cooling contrast to the tomato and spice. Sour cream or Mexican crema is another favorite if you want a little tang.

Side Dishes

When serving, I like to pair these enchiladas with a simple Mexican rice or a fresh green salad dressed with lime and olive oil. Black bean and corn salsa or charred street corn (elote) rounds out the meal beautifully. These sides keep the meal balanced and vibrant without stealing attention.

Creative Ways to Present

For a fun dinner party twist, I once baked individual enchilada rolls in small ramekins for personalized servings—it looks fancy but is really just portion control! Another festive idea is to arrange the enchiladas in a circular pattern, sprinkled with fresh herbs and edible flowers for a colorful presentation that wows without extra effort.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Vegetarian Black Bean Enchiladas Recipe store beautifully. I keep mine covered tightly in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making the next day’s meal even more enjoyable.

Freezing

I often freeze extra enchiladas before baking. Just assemble them in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as usual. This is a lifesaver when meal prepping or craving Mexican food on a busy night.

Reheating

To reheat, cover the dish with foil to keep moisture in and bake at 350°F for 15-20 minutes until warmed through. If you’re in a rush, individual portions can be zapped in the microwave for 1-2 minutes, but baking helps maintain that perfect texture and melted cheese feel.

FAQs

Can I use corn tortillas instead of flour for this Vegetarian Black Bean Enchiladas Recipe?

Absolutely! Corn tortillas are the traditional choice and bring an authentic flavor. Just make sure to warm them beforehand—dipping in warm enchilada sauce or wrapping in a damp towel and microwaving for 30 seconds—to make them pliable and easier to roll without tearing.
Is there a way to make these enchiladas vegan?

Yes, just swap the cheese for a vegan cheese alternative that melts well and choose refried beans without lard. Also, double-check your taco seasoning to ensure it’s vegan-friendly. The result is just as delicious and satisfying!
How spicy is this vegetarian black bean enchiladas recipe?

The spice level is mild to medium, mostly coming from the green chiles and taco seasoning. You can easily adjust by using milder or spicier chiles, adding extra chili powder, or including jalapeños if you like heat.
Can I make the enchilada sauce from scratch?

Definitely! Homemade red enchilada sauce is simple to make using dried chilies, garlic, tomato paste, and spices. Many times I opt for homemade when I have time because it adds freshness and lets me control the salt and spice levels perfectly.
How do I prevent the tortillas from tearing while rolling?

Warming the tortillas properly before assembling is key. You can warm them on a dry skillet, microwave wrapped in a damp cloth, or briefly dip them in enchilada sauce. This softens them and makes rolling smooth and spill-free.

Final Thoughts

Honestly, this Vegetarian Black Bean Enchiladas Recipe feels like a celebration of simple, hearty ingredients done right. It’s one of those dishes that I keep coming back to—whether it’s family dinner, entertaining friends, or meal prepping for the week. I hope you enjoy making it and find it as satisfying and comforting as I do. Give it a go and see how easy it is to bring a little Mexican-inspired joy to your table!