Black Bean Enchiladas

When I first explored vegetarian recipes, black bean enchiladas quickly became a favorite. They're affordable, easy to make, and the best comfort food.

This simple recipe is made with homemade or store-bought enchilada sauce, taco seasoning, black beans, and corn wrapped in soft tortillas and baked to perfection. These enchiladas are highly adaptable, depending on whether you like to load them with cheese, extra veggies, or add extra spices!

Top them with fresh avocado, sour cream, and all your favorite toppings! They'll quickly become a repeat meal in your rotation.

Want more vegetarian Mexican dishes you can make in the comfort of your own home? Check out these Homemade Sofritas and Black Bean Tacos.

What You Need to Make Black Bean Enchiladas

Here are the key ingredients to make amazing black bean enchiladas

• Homemade Enchilada Sauce: This is the primary, delicious ingredient in enchiladas. Red enchilada sauce adds the flavor and texture desired in any enchilada! It's better than any store-bought enchilada sauce you'll try, but if you don't have time to make it from scratch, just swap in your favorite store-bought red or green enchilada sauce. 
• Tortillas: Corn tortillas are preferred for enchiladas since they hold their form better than the rest. Flour tortillas are an alternate option if you don't like corn tortillas.
• Taco Seasoning: You can use store-bought seasoning or my homemade taco seasoning, chili powder, cumin, paprika, garlic powder, and onion powder. This adds flavor to the canned black beans and corn, which can be a bit flavorless without some extra seasoning. 
• Black beans and corn: While cheese is the typical filling in vegetarian enchiladas, I like to swap in black beans and corn, which are more nutritious and filling. Then, I add sauteed bell peppers, onions, and garlic to ensure they have tons of flavor.

How to Make Vegetarian Black Bean Enchiladas

Making enchiladas may seem like a lot of work, but it's very simple once you have everything prepped. Here's what you need to do:

1. Prep the filling

Add a drizzle of olive oil or cooking spray to a large skillet and cook the onions and bell pepper on medium heat. They should cook for about 4-6 minutes or until they begin to soften. 

Add the garlic and spices and cook for about 1 minute until it is nice and fragrant. You should smell the garlic.  Add in the black beans, corn, and a little enchilada sauce. Taste this mixture and adjust the seasoning if needed. 

2. Prep your tortillas (best way to prevent breaking!)

To prevent cracking and breaking during assembly, warm the tortillas. You can wrap them in a damp paper towel and microwave for about 30 seconds or lightly toast them in a dry skillet for a few seconds on each side.

More authentic enchiladas: In Mexico, most enchiladas start with lightly fried tortillas since it is the best way to prevent breaking and prevent sogginess. Heat up a very small layer of oil in a large skillet. Fry each tortilla lightly for 5-7 seconds, until it begins to bubble. It doesn't need long, you don't want it crunchy, just lightly fried. Place on a paper towel to remove any excess oil. If you heat the tortillas this way, try dipping the tortillas in enchilada sauce before rolling in the ingredients.

3. Fill the tortillas

Coat the bottom of the pan in a light layer of enchilada sauce. Don’t overdo it with the enchilada sauce to avoid a soggy meal. You only need a very thin layer of enchilada sauce on the bottom of the pan.

Fill the center of each tortilla with the bean mixture, roll it up tight, and place it seam-side down in the baking dish.

4. Bake 

Once the rolled enchiladas are in the pan, add the remaining enchilada sauce over the top, ensuring they are well coated so they don't dry out while baking. Sprinkle with cheese and bake until the cheese is melted and the sauce is bubbling on the edges. Add your favorite toppings and enjoy.

Different Types of Enchiladas and Enchilada Sauces

Enchiladas are one of my favorite Mexican dishes! They’re so easy to customize, and they always taste amazing. Here are some of the best enchilada recipes to try at home:

• Enfrijoladas: Enfrijoladas are corn tortillas dipped in a smoky black bean sauce, filled with chicken, and topped with queso fresco.
• Chicken Enchiladas: Chicken enchiladas contain shredded chicken, taco seasoning, creamy sour cream (or Greek yogurt), and enchilada sauce
• Green Chicken Enchiladas: Classic enchiladas made with chicken and green enchilada sauce. This version is less smoky than red enchiladas.
• Slow Cooker Chicken Enchilada Casserole: Want all the flavor of enchiladas without any of the rolling, then this easy crockpot casserole is for you!

When making your enchiladas, you get to choose from different enchilada sauces! Here are my favorites:

• Red Enchilada Sauce: This authentic red enchilada sauce combines toasted dried chiles, garlic, and tomatoes to create a bold, smoky, and irresistible flavor. It’s easy to make and so much better than store-bought options!
• Green Enchilada Sauce: Unlike red enchilada sauce, green enchilada sauce has a fresher, tangier flavor from the bright, tart tomatillos. It also has zero smokiness. 

Both sauces are delicious and can be used interchangeably depending on your craving—red for a richer, deeper flavor and green for a zesty kick.

Which Toppings Should I Add to My Homemade Enchiladas?

There are so many options for enchilada toppings, but here are some of our favorites that the whole family will enjoy:

• Cilantro
• Sliced avocado or guacamole
• Sour cream or Greek yogurt (mix in a little lime juice for a zesty drizzle)
• Sliced jalapenos (fresh or pickled)
• Hot sauce
• Salsa verde
• Black olives

Recipe Tips and Ideas

Now that this is your favorite recipe, here are some ways to improve it.

• Fry your tortilla: For a more traditional option, lightly fry each in vegetable oil for 5-7 seconds on each side.
• Dip the tortillas in sauce: If you heat the tortillas this way, try dipping the tortillas in enchilada sauce before rolling in the ingredients.
• Add other vegetables: Other vegetables work fine if you don't have canned corn on hand. Try zucchini, sweet potatoes, or squash!
• Don't throw away the filling: If you have extra filling, eat it on chips, drizzle it over nachos, or add it to soups for extra spice.
• Extra protein: If you aren't making a meatless meal, feel free to add some shredded rotisserie chicken, cooked ground turkey, or crumbled tofu. 
• Make it vegan:  Just skip the cheese for a vegan and dairy-free option.
• Creamy: For a creamy sauce, simply add 1/4 cup sour cream, Mexican crema, Greek yogurt, or softened cream cheese to the enchilada sauce.