Vegetarian Black Bean And Cheese Enchiladas Recipe

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These vegetarian black bean enchiladas are mouthwatering! They taste like the ones in a Mexican restaurant!

Black Bean Enchiladas

This enchiladas recipe is a great one-dish vegetarian recipe.  I also make authentic meat enchiladas recipe with ground meat, but this version of enchiladas uses black beans and corn instead of meat.  The result is just as filling as the meat version and just as tasty!  Even the meat eaters love this meatless vegetarian enchiladas recipe!

Mexican vegetarian enchiladas recipe

In fact, when I made the vegetarian enchiladas for the first time, my family didn’t even notice that these enchiladas were different from the beef version that I normally make :) That’s because enchiladas are so full of flavor from the spices, tomato sauce and cheese that the meat flavor is never very pronounced.  Try this vegetarian enchiladas recipe – I am sure you won’t miss the meat!

Enchiladas with guacamole

As you can see on the picture above, I love to serve these Mexican enchiladas with bowl of guac!  I’ve got a great Mexican guacamole recipe for you – this is the only guacamole recipe you’ll ever need :)

How to make black bean enchiladas

These black bean enchiladas are also freezer-friendly – you can freeze the whole thing pre-assembled in a baking dish and bake for 1 hour at 350F straight from frozen.  Or you can freeze it cooked – just cut into individual serving slices and freeze in ziploc bags, and thaw in microwave when ready to eat.  It’s so nice to have yummy Mexican food stashed in your freezer!

Mexican enchiladas casserole

How To Make Vegetarian Black Bean Enchiladas Step By Step

First you need to make a filling for enchiladas.  Fry the onion in a frying pan, then add the black beans and mash them a few times with a potato masher:

Mashing black beans with potato masher

Then add corn:

black beans and corn

Then add tomato sauce, shredded cheese, cilantro, chili powder and cumin and cook for 5 minutes:

Enchiladas filling

Next you need to assemble the enchiladas.  Put 1/2 cup of tomato sauce on the bottom of the 9×13 baking dish:

assembling enchiladas step 1

Then warm corn tortillas in a microwave, 3 or 4 at a time:

corn tortillas

Put the filling in each tortilla, roll them into rolls and put in a baking dish:

Rolling an enchilada

9×13 baking dish is a perfect size for 12 enchiladas:

rolled enchiladas

Pour the remaining tomato sauce on top of enchiladas:

tomato sauce enchiladas

Sprinkle enchiladas with shredded cheese:

enchiladas shredded cheese

Then bake for 30 minutes and enjoy!

Baked Mexican enchiladas with black beans

If you like these vegetarian black bean enchiladas, you will also love these easy Mexican recipes:

Mexican Corn Salad – yummy yummy, this cheesy spicy corn salad is irresistible!

Mexican Hot Chocolate – so rich and smooth, its like a liquid chocolate in a cup with cinnamon and spices!

Mexican Chicken Fajitas – super easy 15-minute one-pan dinner, healthy too!

Flour Tortillas From Scratch – these are so good! You’ll want to eat them all up, hot from the griddle!

Baked Tacos – this is a perfect way to make tacos for a crowd!

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Vegetarian Black Bean Enchiladas

These black bean enchiladas are amazing! Taste just like the ones in the Mexican restaurant! This is a complete vegetarian dinner, so yummy!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: beans
Cooking Method: Oven, Stovetop
Diet: Gluten-Free, Vegetarian
Servings: 6 servings
Calories: 494kcal

Recipe Video


  • 12 corn tortillas
  • 1 onion chopped
  • 2 cans black beans drained and rinsed, 15oz can each
  • 4 garlic cloves minced
  • 12 oz frozen corn thawed
  • 1 bunch cilantro chopped
  • 8 oz shredded cheddar cheese
  • 24 oz tomato sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tbsp oil


  • Preheat the oven to 375F.
  • Heat the oil in a non-stick frying pan over medium-high heat.
  • Add the onion and cook, stirring occasionally, for 5 minutes.
  • Add the black beans and mash them a few times with a potato masher, so they are broken up but not mushy.
  • Add corn, cilantro, garlic, chili powder, cumin, 1 cup of cheddar cheese and 1 cup of tomato sauce. Mix until combined.
  • Bring to a boil, then reduce heat and simmer for 5 minutes.
  • Spread 1/2 cup of the tomato sauce on the bottom of an 9x13 non-stick baking dish.
  • Divide the filling mixture in the frying pan into 12 equal parts.
  • Put 3 tortillas in the microwave and microwave for 30 seconds to warm them.
  • Roll the enchiladas: put one part of the filling into a tortilla and roll into a roll. Put the roll seam side down in a baking dish. Continue rolling the enchiladas, first warming the tortillas in a microwave 3 at a time. Put the enchiladas next to one another in a baking dish.
  • When all the enchiladas are rolled, pour the remaining tomato sauce over them and sprinkle the remaining cheese.
  • Put the black bean enchiladas in the oven and bake for 30 minutes.
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Calories: 494kcal | Carbohydrates: 66g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 880mg | Potassium: 1045mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1355IU | Vitamin C: 14.4mg | Calcium: 370mg | Iron: 4.7mg
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