This black bean enchiladas recipe is delicious, meat-free, and easy to prepare. Veggie enchiladas make a great weeknight meal for the whole family and combined with my go-to homemade enchilada sauce; this is an unstoppable recipe combination.
Love Mexican food? Try my latest and greatest sour cream and chicken enchiladas loaded with cheese and baked to perfection or my enchiladas verdes with chicken.
Contents
🥕 Vegetarian black bean enchiladas
Not only do these enchiladas taste great, but they're also vegetarian! Swapping out the usual beef filling for black beans gives this enchilada recipe a unique, enjoyable, healthy taste that'll go great with a more health-conscious diet.
🍽 Ingredients Notes
For this delicious enchilada recipe, you'll need vegetables like carrots, zucchini, and onion to get started. However, feel free to substitute vegetables and use broccoli or bell pepper.
- water - ½ cup
- homemade enchilada sauce - 2 cups, divided
- carrots - 2, coarsely grated
- zucchini - 1, not peeled and coarsely grated
- black olives - 1 small can/jar, drained and sliced
- onion - ½, finely chopped
- tofu - 1 block firm, cubed
- black beans (drained and rinsed)- 1 15 ounce (400 g) can,
- flour tortillas - 8 medium
- shredded cheddar cheese - 1 ½ cups, divided
🔪 How to make
- First, we'll need to preheat the oven. The target temperature for this recipe is 350 degrees Fahrenheit (175 degrees Celsius).
- Now, get out a large baking pan and grease it evenly.
- Now it's time to start work on our enchiladas proper. First, we're going to thin out the enchilada sauce a bit. Mix the enchilada sauce with about half a cup of water to get an enchilada sauce mixture that's a bit more watery in composition. This works out better for our black bean enchiladas.
- Next, get out a bowl. In it, place the carrots, zucchini, onions, canned olives (with the olive oil drained out), and half of the cheese. Pour in half of the enchilada sauce and toss it all together until it's satisfactorily mixed up.
- Gently stir in the tofu and black beans into the mixture until those are also satisfactorily mixed in. this will be our enchilada filling.
- It's time to fill the tortillas in. You're going to want to use about a cup of the enchilada sauce mixture in each flour tortilla. Ensure that you wrap the tortillas nicely and securely before moving on to the next.
- Load up the wrapped tortillas in the greased baking pan, open side down.
- When they're all in, pour the rest of the sauce over them as evenly as you can manage.
- Sprinkle the rest of the cheese onto the tortillas and sauce.
- Now that the tortillas with the black bean mixture filling are set in the baking dish, it's finally oven time. Place the baking pan in the preheated oven for 30 to 35 minutes. Alternatively, you can stop the baking as soon as the cheese is melted fully and tortillas start to get crispy, as that's the goal.
And we're done. Lay your finished meal out to cool down a bit, then serve your enchiladas.
💭 Cooking tips
- Make it vegan: Skip the cheese entirely, and you'll still end up with great black bean enchiladas. The cheese is just a nice touch but not required.
- You might want to lightly coat the bottom of your baking dishes with some of the sauce and cheese before putting your wrapped tortillas in.
- Kidney beans, pinto beans, and refried beans also work with this recipe.
- Warming your tortillas in a microwave before use can make them easier to work with. If you're using corn tortillas, this is almost a necessary step. Flour or half flour half corn tortillas might not need this.
- You can go for a gluten-free alternative as well by switching the tortillas around with a gluten-free option. You might like wheat flour tortillas, so give them a try! Alternatives like wheat tortillas might change the taste of the dish around, however. So, try out a bunch and decide on your favorite.
- When putting your black bean enchiladas into the baking dish, the more snugly they fit, the better for you. Sometimes it's beneficial to use 2 smaller pans than one large one, so everything fits tightly.
- Extra ingredients can help this dish pop! Any vegetable you would like to include in the black bean enchiladas filling will work fine, like red onion, bell pepper (if you're not using chili powder), and many more. I like adding a good bell pepper or two to my enchilada dish.
- Toppings are also a good call. Avocado cubes can pick up some of the slack if you want to remove or reduce the cheese in the recipe. Adding in some corn is another thing I enjoy. The corn adds some sweetness to it, and diced tomatoes and chopped cilantro are also great! You can substitute the cheddar for Monterey jack cheese.
- Add some spice by including some black pepper, chili powder.
🍳 Related Bean Recipes
If you love my black bean enchiladas. Try one of these fantastic bean recipes for your next lunch or dinner.
If you are looking for vegan comfort food or vegetarian comfort food recipes, check out my top favorites recipes.
🥗 What to serve with
My go-to pairing for black bean enchiladas is a simple slaw, made with green and purple cabbage, carrots, parsley, and green pumpkin seeds covered in a zippy lemon dressing with garlic undertones. Heck, you can even throw in some corn. I toss it all in a bowl, toss, and serve.
🥫 Storing and ♨️ Reheating
Fridge
Once the enchiladas has cooled, you can transfer the leftovers to an airtight container and keep them in the fridge for up to 3 days.
Freezer
I'd avoid freezing this recipe.
Reheating
Pour the leftover enchiladas into a pot over medium-high heat and cook. Or reheat the meal in the microwave.
👪 Serving Size
This black bean enchiladas recipe is a healthy take on traditional comfort food. This recipe makes 4 servings and is easy to double for a family dinner of 8 or more.
This black bean enchilada casserole and more you can learn how to make in my collection of best breakfast casserole recipes.
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Black Bean Enchiladas
Ingredients
- ½ cup water
- 2 cups enchilada sauce - divided
- 2 carrots - coarsely grated
- 1 zucchini - not peeled and coarsely grated
- 1 can black olives - drained and sliced
- ½ onion - finely chopped
- 1 block tofu - firm and cubed
- 1 can black beans - 15 oz can, drained
- 8 medium flour tortillas
- 1 ½ cups cheese - divided shredded
Instructions
- Preheat oven to 350 F (175 C) and grease a large baking pan.
- Mix about ½ cup of water into the enchilada sauce to thin it out a bit.
- Place the carrots, zucchini, olives, onions, and half of the cheese in a bowl and toss well with half of the enchilada sauce.
- Gently stir in the tofu and the black beans.
- Spoon about 1 cup of the mixture into each flour tortilla, and wrap well.
- Place the wrapped tortillas in a greased baking pan, open side down, then spoon over the remaining sauce, and sprinkle with remaining cheese.
- Bake for about 30 – 35 minutes, or until the cheese and uncovered tortillas start to get crispy.
Notes
- Make it vegan: Skip the cheese entirely, and you'll still end up with great black bean enchiladas. The cheese is just a nice touch but not required.
- You might want to lightly coat the bottom of your baking dishes with some of the sauce and cheese before putting your wrapped tortillas in.
- Kidney beans, pinto beans, and refried beans also work with this recipe.
- Warming your tortillas in a microwave before use can make them easier to work with. If you're using corn tortillas, this is almost a necessary step. Flour or half flour half corn tortillas might not need this.
- You can go for a gluten-free alternative as well by switching the tortillas around with a gluten-free option. You might like wheat flour tortillas, so give them a try! Alternatives like wheat tortillas might change the taste of the dish around, however. So, try out a bunch and decide on your favorite.
- When putting your black bean enchiladas into the baking dish, the more snugly they fit, the better for you. Sometimes it's beneficial to use 2 smaller pans than one large one, so everything fits tightly.
- Extra ingredients can help this dish pop! Any vegetable you would like to include in the black bean enchiladas filling will work fine, like red onion, bell pepper (if you're not using chili powder), and many more. I like adding a good bell pepper or two to my enchilada dish.
- Toppings are also a good call. Avocado cubes can pick up some of the slack if you want to remove or reduce the cheese in the recipe. Adding in some corn is another thing I enjoy. The corn adds some sweetness to it, and diced tomatoes and chopped cilantro are also great! You can substitute the cheddar for Monterey jack cheese.
- Add some spice by including some black pepper, chili powder.
Comments
No Comments