Black Bean Enchiladas
Black bean enchiladas are one of my all-time favorite dinners! This recipe is full of veggies and high in protein, making them nutritious and delicious. Enjoy with a side of rice and vegan refried beans or corn on the cob!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Looking for an easy recipe for easy vegan enchiladas made with black beans? At your service!
These 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 balances 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! Enjoy for a simple dinner or meal prep for lunch.
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.
Trying to go vegan? Sign up for our (FREE) Vegan Beginner’s Guide!
How to Make Black Bean Enchiladas
You can get the full, printable recipe in the recipe card at the bottom of this post.
Step 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.)
Step 2: Add in the garlic and sauté for an additional 2 minutes.
Step 3: Stir in green chiles, black beans, tomato paste, and salt.
Step 4: Heat until warm. Taste test time! Does it need more salt?
Step 5: Preheat the oven to 350°F. Add 1/4 cup of the enchilada sauce to the bottom of a 9×13 baking dish.
Step 6: Roll the black bean filling up into the tortillas. I add about 1/3-1/2 cup of filling into each. Place the enchiladas into the dish
Step 7: top with the remaining enchilada sauce. Add on shredded vegan cheese if desired.
Step 8: Bake for 20 minutes. Serve with optional toppings like sour cream and cilantro.
Variations
There are so many ways to make enchiladas according to your own preferences or what you have on hand.
- 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 these black bean 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!
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Black Bean Enchiladas
Ingredients
- 1 tablespoon cooking oil like olive oil
- ½ medium yellow onion peeled and chopped
- 1 medium 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 taco-sized soft tortillas
- 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 1/4 cup of the enchilada sauce to the bottom of a 9×13 baking dish. Spread evenly.
- Roll the black bean filling up into the tortillas. I add about 1/3-1/2 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. Serve with optional toppings.
so good and so easy to make!!!
After reading the comments I decided to try making them with beyond meat instead of zucchini as well, and I really liked it.
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!!!!
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. :-))
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!
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!
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.
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!
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!
it was DELISH! i used plant powered protein tortillas to make it extra protein-y:)
I made this recipe using beyond meat instead of the zucchini. It was delicious! Will definitely make again!
Corn tortillas, the traditional tortilla for enchiladas, are also gluten free.