These easy Vegetarian Black Bean Enchiladas are a protein-packed vegetarian dish that’s perfect as an easy weeknight meal. This semi-homemade dinner is a 30-minute meal that’s a healthier classic to traditional enchilada recipes.
These Vegetarian Black Bean Enchiladas are a 30-minute meal that’s a great option for Meatless Monday or any busy weeknight meal. This one-pan meal is so simple to put together and even the most die-hard meat lover will enjoy this protein-packed vegetarian dish. It’s bursting with flavor and will definitely fill you up. Serve these Black Bean Enchiladas with some rice and beans for the perfect meal for family dinners or entertaining.
A highly-customizable 30-minute meal!
You can use a homemade enchilada sauce, corn tortillas, cooked dry beans, and fresh cut corn for a homemade taste. Or if you have the ingredients on hand in your pantry, this is a great semi-homemade meal to use some of those canned items taking up space. I love this recipe because you can customize it to your liking and you don’t even miss the meat!
A one-pan, make-ahead meal!
These Black Bean Enchiladas are great for busy weeknights because you can make this dish ahead of time. Just assemble, wrap it up, and refrigerate it. When it’s time for dinner, pop it in the oven, and enjoy. Just add your favorite toppings and garnish at the end and you’ll have a great meal with leftovers.
- 2 cans low sodium black beans, drained
- 1 cup yellow sweet corn
- 1 can Ro*Tel, drained
- 2 limes
- 3 cloves garlic, minced
- 1.5 tsp ground cumin
- 1 tsp red pepper flakes
- 2 cups chile verde enchilada sauce
- 4 oz cream cheese
- 20 corn tortillas (Save $1.00 on tortillas with this coupon!)
- 1 cup Monterey Jack Cheese
- 1 cup Sharp Cheddar Cheese
- ¼ cup sliced olives
- 1 green onion, chopped
- ½ tsp chopped cilantro
- 1 avocado, sliced
- Begin by roughly mashing up the first can of drained black beans.
- Add them to a large skillet, and add the corn, Ro*Tel, and other can of unmashed drained black beans.
- Simmer on low, heating the bean mixture with the juice from half a lime.
- Add the garlic, cumin, and red pepper flakes. Heat until garlic is fragrant, then add about 1 cup of sauce to bean mixture with the cream cheese. Simmer on low for about 5 minutes, stirring occasionally until cream cheese is softened and mixed well into the sauce.
- Preheat oven to 350 degrees as you assemble the enchiladas.
- Spray a large 12x9 baking dish with nonstick cooking spray, then set aside.
- Lightly warm the tortillas, just a few at a time.
- Add about 1 tablespoon of the bean mixture to the center of each tortilla, then sprinkle about 1 tablespoon of the combined cheese on top. Roll tortilla tightly, then place on sprayed baking pan with the seam side down.
- Continue to assemble enchiladas and place in baking sheet, then cover enchiladas with the remaining sauce, then sprinkle the remaining cheese on top.
- Cover with foil tightly, then bake for 20 minutes in preheated oven.
- Remove foil from top of enchiladas, add olives, green onions, and cilantro, then bake another 5-7 minutes until cheese is well melted and mixture is bubbling.
- Remove enchiladas and let cool at least 30 minutes. Cut and serve with avocado slices, with a few squeezes of lime and sour cream. Add a bit of hot sauce if you like.
Home Chef Tip: For best results that are authentic, use corn tortillas rather than flour tortillas.
We hope you enjoy these Vegetarian Black Bean Enchiladas from SoFabFood Home Chef, Dawn from Mama Harris’ Kitchen, as much as we do. If you love this recipe, you can find more like it by visiting our Vegetarian Section. Don’t forget to grab your $1.00 off La Banderita tortillas before heading to the store so you can make this meal even more budget friendly! Enjoy!