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Vegetarian Black Bean Enchiladas Recipe

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★★★★★

4.7 from 124 reviews

This Vegetarian Black Bean Enchiladas recipe is a flavorful and satisfying Mexican-inspired dish featuring seasoned black beans, vegetarian refried beans, and melted cheese wrapped in soft flour or corn tortillas, all smothered in rich red enchilada sauce and baked to bubbly perfection. Ideal for a wholesome meatless meal, these enchiladas combine smoky, spicy, and cheesy elements, garnished with fresh scallions and optional toppings such as avocado and sour cream.

Ingredients

Scale

Enchilada Sauce

  • 2 cups red enchilada sauce

Bean Mixture

  • 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

Refried Beans

  • 15 ounces vegetarian refried beans

Assembly

  • 8 flour tortillas (or approximately 12 corn tortillas)
  • 2 cups shredded cheese (cheddar and Monterey Jack recommended)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spread ½ cup of red enchilada sauce evenly across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
  2. Make Black Bean Filling: In a mixing bowl, combine drained black beans, diced green chiles, ½ tablespoon of taco seasoning, pressed garlic cloves if using, and the chopped white and light green parts of scallions. Season with kosher salt carefully and mix thoroughly.
  3. Season Refried Beans: Stir vegetarian refried beans with the remaining ½ tablespoon of taco seasoning to distribute flavor evenly.
  4. Prepare for Assembly: Lay out the enchilada sauce, black bean mixture, seasoned refried beans, shredded cheese, and prepared baking dish for streamlined assembly.
  5. Fill and Roll Tortillas: Spread about 1 tablespoon of enchilada sauce onto each tortilla or briefly dip each tortilla in the sauce. Place approximately 3 tablespoons of seasoned refried beans in the center of the tortilla, add a heaping 3 tablespoons of the black bean mixture on top, and sprinkle 1-2 tablespoons of shredded cheese. Ensure not to overfill.
  6. Arrange Rolled Enchiladas: Roll each tortilla tightly around the filling and arrange seam-side down in the baking dish. Repeat for all tortillas.
  7. Top Enchiladas: Evenly spread the remaining enchilada sauce over the rolled enchiladas. Sprinkle the rest of the shredded cheese over the top for a cheesy finish.
  8. Bake: Bake the assembled enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.
  9. Rest and Serve: Remove from oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with the reserved green scallion tops and optional toppings such as cilantro, avocado, guacamole, sour cream, crema, or diced red onion.

Notes

  • Use flour or corn tortillas depending on preference; corn will render a more traditional flavor but can be less pliable.
  • If preferred, homemade enchilada sauce can be used instead of store-bought for a fresher taste.
  • To make this recipe vegan, substitute shredded cheese with vegan cheese alternatives or omit cheese completely.
  • Taco seasoning can be replaced by a mix of 1 teaspoon chili powder and ½ teaspoon cumin if desired.
  • The resting time allows the enchiladas to set, making serving easier and enhancing flavors.

Keywords: vegetarian black bean enchiladas, black bean enchiladas, vegetarian enchiladas recipe, Mexican vegetarian dishes, easy enchiladas, baked enchiladas

Find it online: https://busyrecipe.com/vegetarian-black-bean-enchiladas-recipe/