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.
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.
Recipe 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.