Easy Vegetarian Enchiladas

Hands up for this easy vegetarian enchiladas with black beans, that is loaded with Mexican flavors, very satisfying and ready in no time. A family favorite!

When in need for a quick family weeknight dinner or a cozy meal to share with friends in the weekend, this black bean enchiladas in the answer. Full of flavors, very festive, it does not require much effort to make and is an absolute crowd-pleaser (both vegetarian and non-vegetarians approved!).

The recipe features a simple filling of black beans and sautéed veggies, tucked in flour tortillas, and coated in enchilada sauce with grated cheese. Note that this easy vegetarian enchiladas does not require much chopping and is super versatile: simply replace bell peppers with other veggies of choice. The best part is to serve with fresh cilantro, avocado and other extra toppings for an explosion of flavors!

What goes into this easy vegetarian enchiladas?

• Bell peppers + red onions. With only 2 bell peppers and 1 red onion, there is very little chopping involved in this recipe.
• Black beans. I recommend canned black beans to spare some precious time. Do not forget to drain and rinse before using.
• Spices. Cumin and paprika bring all the smoky flavors to this easy vegetarian enchiladas, together with salt and pepper to enhance theflavors.
• Enchilada sauce. You could either go for store-bought enchilada sauce or homemade (see note below the recipe card for the recipe).
• Grated cheese. I suggest a mix of Cheddar, Mexican Blend or Monterrey Jack for sharp flavors, but you can do Cheddar only. Ideally, you’ll want to grate it yourself for a nice melting top (store-bought grated cheese have a waxy coating that tends to keep it from melting properly).
• Tortillas. I recommend 8-inch flour tortillas for best results.

How to make black bean enchiladas

• Start with the filling. Sauté the veggies in a skillet with olive oil until soft and tender. Add the spices, seasoning, black beans and corn. Add one third of the enchilada sauce, and simmer gently until the mixture thickens. Remove from heat and set aside.
• Wrap the enchiladas. Lay out the tortillas and spoon the filling in the center (make sure you leave the sauce behind to prevent the tortillas from being soggy). Sprinkle with cheese and then tightly roll up the tortilla.
• Assemble the easy vegetarian enchiladas. Pour about one third of the enchilada sauce into the baking dish, then place the enchiladas next to each other, seam-side down. Evenly spread the remaining one third of the enchilada sauce over the top and generously sprinkle with grated cheese on top.
• Bake for about 15-20 minutes, or until the grated cheese is melted. Serve immediately with fresh cilantro and tons of extra toppings!

FAQ

• Should I use flour or corn tortillas? Although corn tortillas are usually more traditional for enchiladas, many recipes call for flour tortillas. I prefer these ones, also because they come in the right size for the recipe, while the corn tortillas are generally smaller and you’ll need more of them to fill the baking dish.
• Do I need to cook the tortillas before using? If using corn tortillas, you’ll need to cook each tortilla for a few seconds on both sides in a skillet lightly coated with oil. This will help keep the tortillas from soaking up too much of the sauce and filling too quickly and prevent them to break apart. If using flour tortilla, this step is not strictly needed so it’s up to you to decide (I personally skipped it and it worked just fine).
• How do you wrap enchiladas? Simply add the filling in the center or on one side, and tightly roll up. Then, place each tortilla seam-side down into the dish. At first, you might think you are not doing it correctly, but know that you can’t mess up enchiladas. If they explode while cooking, they’ll still taste amazing!
• How do I meal prep? This easy vegetarian enchiladas is a great recipe for meal prep. You can prepare and assemble the enchiladas, and freeze without the sauce and cheese on top. Add them at the last minute right before baking. You may need to bake a little but longer to allow the enchiladas to thaw completely.

How to serve this easy vegetarian enchiladas

The best part about enchiladas if you ask me is all about the extra toppings! Nothing can beat the contrast of a warm, cozy filling contrasted with fresh toppings. Some fresh cilantro, sliced avocado, lime wedges, and diced red onions liven up this easy vegetarian enchiladas so much. We also love a few jalapeño slices and sour cream on the side. Now, serve yourself a margarita, and enjoy!

Recipe variations

• Play with the veggies. I kept this vegetarian enchiladas simple, with just bell peppers and red onions. But feel free to get creative and add other veggies of choice. Zucchini and mushrooms for instance would be a great addition to this enchiladas.
• Add a grain. You can add some cooked quinoa or rice to the filling. If doing so, you may need to adjust the seasoning a little to boost the flavors.
• Add a protein. You can add some tofu or seitan to keep this enchiladas vegetarian, or add some shredded chicken or ground beef if you’re more on the flexitarian side (i.e. eating meat or fish on occasion).
• Make it seasonal. For more seasonal flavors, you can add diced and roasted sweet potatoes or zucchini to the filling. I recommend seasoning with olive oil, garlic, paprika, salt and pepper before roasting.

More easy vegetarian mains you’ll love:

• Easy Vegetarian Zucchini Lasagna
• Tomato Red Lentil Stew
• Vegetarian Mushroom Bourguignon
• Comforting Cauliflower Lentil Curry
• Vegetarian Bolognese Lasagna

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