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    Home » Vegan Recipes

    Easy Veggie Black Bean Enchiladas

    Published Jun 1, 2020 · Updated Feb 8, 2023 · 10 Comments

    29.0K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Enchiladas are one of my all-time favorite dinners! These simple veggie black bean enchiladas are nutritious and so delicious.

    6 vegan enchiladas topped with red sauce, sour cream, and parsley in a baking dish.
    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Meal Prepping
    • Storing and Freezing
    • Recipe
    • Comments

    Looking for an easy recipe for black bean enchiladas? At your service!

    These vegan enchiladas are full of flavor and texture. They can be made ahead of time which makes them great for meal prepping! I love to top mine with vegan sour cream (it offsets that spicy enchilada sauce) or vegan shredded cheese.

    You can easily omit or add any ingredients, which makes this recipe very customizable to your preferences!

    Ingredients for vegan enchiladas on a table

    Ingredients

    Find the amounts and detailed instructions in the recipe card below.

    • Onions and garlic - both fragrant ingredients that offer delicious flavor.
    • Zucchini - I love adding zucchini to these enchiladas for some texture variation and crunch!
    • Green chiles - Chiles add a burst of incredible flavor and a little spice to this dish.
    • Black beans - The shining star of these enchiladas! Black beans are high in protein and fiber which are super satisfying.
    • Tomato paste - This adds flavor and also helps the filling stick together.
    • Enchilada sauce - I always use store-bought enchilada sauce to make life easier! My favorite brand is A La Orden.
    • Tortillas - I prefer flour tortillas for this recipe as they are sturdy enough to hold the filling. Taco-sized tortillas are the perfect size to fit the enchiladas snuggly into a baking dish.
    Black bean enchilada filling (black beans, zucchini, tomato paste, onion, green chiles, and garlic) in a cast iron pan with a wooden spoon.

    Instructions

    You can get the full, printable recipe in the recipe card at the bottom of this post.

    1. Heat oil in a large pan on medium heat and add in the chopped onion and zucchini. Sauté until the onion is translucent and the zucchini is tender (about 5-10 minutes). Add in the garlic and sauté for an additional 2 minutes.
    2. Stir in green chiles, black beans, tomato paste, and salt. Heat until warm. Taste test! Does it need more salt?
    3. Preheat the oven to 350°F.
    4. Add ¼ cup of the enchilada sauce to the bottom of a 9x13 baking dish.
    5. Roll the black bean filling up into the tortillas. I add about ⅓-1/2 cup of filling into each. Place the enchiladas into the dish and top with the remaining enchilada sauce. Add on shredded vegan cheese (or this vegan nacho cheese!) if desired.
    6. Bake for 20 minutes.
    7. Add on optional toppings!
    Process steps for making enchiladas
    Laying enchiladas in a baking dish

    Variations

    Wonderfully, there are so many ways to make enchiladas!

    • You can use pinto beans instead of black beans.
    • Don't like/have zucchini? Substitute with another vegetable like broccoli, cauliflower or corn.
    • Substitute the fresh onions and garlic with their powder versions. A teaspoon or two of each mixed in along with the beans will work.
    • To make this recipe gluten-free, try Siete tortillas.
    • I love traditional red enchilada sauce, but you can also use green enchilada sauce.
    • To omit the oil, substitute with a couple tablespoons of vegetable stock.
    • Add in some vegan refried beans for creaminess.

    Meal Prepping

    I swear enchiladas are always better leftover, which makes them perfect for meal prepping! Make them as described in the recipe card and keep in the fridge for up to 3 days.

    Reheat in the microwave for 1-2 minutes or in the oven for about 20 minutes at 350°F. I like to add a little extra enchilada sauce on top when reheating so they aren't dried out.

    Storing and Freezing

    • Store leftovers in the fridge for up to 3 days.
    • Freeze wrapped in foil in an airtight container or Ziploc bag for up to 3 months. If you plan on freezing from the start, I recommend leaving off the enchilada sauce and cheese. Add them on when you reheat!
    A plate of 2 enchiladas

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    Pan of enchiladas

    Easy Veggie Black Bean Enchiladas

    Karissa Besaw
    These black bean enchiladas are really simple to make. Enjoy them for a nutritious dinner or meal prep them for lunches!
    5 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dinner, Lunch, Main Course
    Cuisine Mexican, Vegan
    Servings 6
    Calories 126 kcal

    Ingredients
      

    • 1 tablespoon cooking oil like olive oil
    • ½ medium-sized yellow onion peeled and chopped
    • 1 medium-sized zucchini chopped
    • 3 cloves garlic minced
    • ¼ teaspoon salt or to taste
    • 1 tablespoon tomato paste
    • 1 4-ounce can green chiles
    • 1 15-ounce can black beans drained and rinsed
    • 1 10-ounce can enchilada sauce
    • 6 soft tortillas taco-sized
    • vegan cheese optional
    • more optional toppings: vegan sour cream, cilantro, or parsley.

    Instructions
     

    • Heat oil in a medium pot on medium heat and add in onion and zucchini. Sauté until the onion is translucent and the zucchini is tender, about 5-10 minutes. Add in garlic and sauté for an additional 2 minutes.
    • Stir in green chiles, black beans, tomato paste, and salt. Heat until warm. Taste test - does it need more salt for your preference?
    • Preheat the oven to 350°F.
    • Add ¼ cup of the enchilada sauce to the bottom of a 9x13 baking dish. Spread evenly.
    • Roll the black bean filling up into the tortillas. I add about ⅓-1/2 cup of filling into each. Place the enchiladas into the dish and top with the remaining enchilada sauce. Top with cheese if desired.
    • Bake for 20 minutes.
    • Add on optional toppings!

    Video

    Nutrition

    Calories: 126kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 329mgPotassium: 181mgFiber: 1gSugar: 3gVitamin A: 106IUVitamin C: 8mgCalcium: 42mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Serve with:

    • Corn on the cob
    • Rice
    • Chopped Salad

    More Vegan Recipes

    • Vegan One-Pot Pasta
    • Carrot Cake Overnight Oats
    • Maple Roasted Carrots
    • Vegan Buffalo Chicken Wraps
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Comments

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      Recipe Rating




    1. Sharon says

      April 20, 2022 at 4:08 pm

      5 stars
      First time I made these I made 4 mild, 4 hot and thought it would be good with corn kernels so made more with corn added. This is a quick and easy recipe. Delicious as is or make it your own. I used whole wheat and spinach keto tortillas, low sodium black beans and daiya cheese because it was all I had. A KEEPER FOR SURE!!!!

      Reply
    2. Marie says

      April 20, 2022 at 2:05 pm

      5 stars
      Thank you for this! Another way I made the enchiladas is to wipe a little olive oil all around the inside of my pan, then put a thin layer of sauce in the bottom, then lay out small corn or wheat tortillas, spread out the bean mixture on top, then lay another layer of tortillas on top of the mixture, next spread the remaining sauce on top of them, and sprinkle with Violife Colby Cheese shreds. They can be cut any way desired to serve. These were a hit with 7 people, one is a gourmet cook. :-))

      Reply
    3. Matt Derting says

      July 08, 2021 at 7:07 pm

      5 stars
      WOW. I'm not too great of a cook, but as a 22 year old vegan, this is the best thing I've ever made. I also put together a vegan cashew cheese sauce. Can't wait to make this again!

      Reply
    4. Juanita says

      June 03, 2021 at 11:35 pm

      5 stars
      Just made this tonight. It was fabulous! My husband is pre diabetic, so I made them with whole wheat tortillas and vegan cheese. Topped them with avocado slices and a little vegan sour cream. I made my own beans for 1 1/2 cups to control the sodium. He was so happy! Thank you for the great and easy recipe!

      Reply
    5. Jordan says

      April 20, 2021 at 9:27 pm

      Wow. Just made these for the first time and moment I was done with my first bite, I said I can’t wait to make these again. They are delicious. I did use a homemade sauce recipe that was also fantastic. Thank you for sharing this. Can’t wait to make again.

      Reply
    6. Kristen O’Block says

      March 07, 2021 at 8:27 pm

      5 stars
      My husband is very picky about the vegan recipes I make and even he was raving about this one! He said they were the best enchiladas he’s had, and I agree! Especially for being so healthy!

      Reply
    7. Leah Herron says

      January 13, 2021 at 7:36 pm

      5 stars
      This is delicious! As I was making it I couldn’t help but snack on the filling, too good to resist! So easy to make too, we will definitely be adding this our go to meals. Thank you for sharing!

      Reply
    8. noni says

      December 24, 2020 at 11:56 am

      5 stars
      it was DELISH! i used plant powered protein tortillas to make it extra protein-y:)

      Reply
    9. Victoria says

      December 13, 2020 at 10:26 am

      5 stars
      I made this recipe using beyond meat instead of the zucchini. It was delicious! Will definitely make again!

      Reply
    10. Jan Newberry says

      June 08, 2020 at 8:12 am

      Corn tortillas, the traditional tortilla for enchiladas, are also gluten free.

      Reply

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