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Enchiladas are one of my all-time favorite dinners! These simple veggie black bean enchiladas are nutritious and so delicious.
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
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.
Instructions
You can get the full, printable recipe in the recipe card at the bottom of this post.
- 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.
- Stir in green chiles, black beans, tomato paste, and salt. Heat until warm. Taste test! Does it need more salt?
- Preheat the oven to 350°F.
- Add 1/4 cup of the enchilada sauce to the bottom of a 9×13 baking dish.
- 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. Add on shredded vegan cheese (or this vegan nacho cheese!) if desired.
- Bake for 20 minutes.
- Add on optional toppings!
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.
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!
⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!
Recipe
Easy Veggie Black Bean Enchiladas
Ingredients
- 1 tablespoon cooking oil – like olive oil
- 1/2 medium-sized yellow onion – peeled and chopped
- 1 medium-sized zucchini – chopped
- 3 cloves garlic – minced
- 1/4 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 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.
- Add on optional toppings!
Nutrition
Serve with:
Jan Newberry says
Corn tortillas, the traditional tortilla for enchiladas, are also gluten free.