These vegetarian enchiladas make a hearty, satisfying dinner. They’re great for a weeknight and yield tasty leftovers for lunch the next day. Make a double batch to freeze for later, or prepare them for a weekend gathering — they’re crowd-pleasers.
The filling is fresh and flavorful: sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. The enchiladas are nicely cheesy without being overly heavy.
This recipe has been popular since it was first published. It builds on a spinach-artichoke enchilada template and is finished with a robust homemade red enchilada sauce. If you haven’t tried it yet, it’s worth making.
If you’ve never made enchiladas before, this is an approachable version. The full recipe, step-by-step photos, and a short video are provided below to guide you through the process.
How to Make Vegetable Enchiladas
Enchiladas take a bit of time, but the result is worth it. Here’s a concise overview with tips and variations.
Begin with a red enchilada sauce made from pantry spices and vegetable broth for deep flavor. You can swap in a green enchilada sauce made from salsa verde if you prefer.
Next, sauté red onion, bell pepper, broccoli and spinach. Broccoli adds a pleasant texture and flavor; substitute cauliflower if you want something milder. Cumin and a touch of cinnamon brighten the filling.
When the vegetables are cooked, combine them with drained black beans, a little cheese and a splash of enchilada sauce. Assemble the enchiladas in a baking dish, pour more sauce over the rolls, sprinkle with cheese, and bake until golden. For extra cheesiness, use up to 8 ounces of cheese.
This recipe uses flour tortillas. Whole wheat adds flavor and fiber, but you can use corn tortillas for a more traditional result — you’ll likely need more than eight. Warm corn tortillas gently before rolling to prevent tearing.
Watch How to Make Vegetarian Enchiladas
How to Freeze These Enchiladas
You can assemble these enchiladas and freeze them unbaked. Baking before freezing adds extra steps without much benefit. Chill the assembled dish in the refrigerator for about four hours to reduce freezer burn, then cover tightly and freeze.
Use a freezer-safe baking dish. Glass dishes like Pyrex can generally go from freezer to oven, but take care to avoid thermal shock. Once frozen, enchiladas will keep up to six months and retain the best flavor if eaten sooner.
To bake from frozen, wipe the exterior of the dish dry to prevent thermal shock, then bake as the recipe directs. Cover the dish with foil or parchment to avoid over-browning and bake until heated through and bubbling — plan on about 45 minutes or longer depending on your oven.
Serving Suggestions
These enchiladas are a complete main dish with vegetables, greens, whole grains and protein. For a gathering, start with chips and guacamole or salsa. Fresh margaritas or ranch waters pair nicely with the meal.
Side dishes that complement these enchiladas include:
- Esquites (Mexican street corn salad)
- Fresh herbed avocado salad
- Mexican green salad with jalapeño-cilantro dressing or a simplified version
- Simple healthy slaw
More Veggie-Packed Main Dishes
If you want more vegetarian recipes with Mexican flavors, try variations like black bean and sweet potato enchiladas, vegetarian tacos, fajita bowls, enchilada casseroles, or stuffed peppers. These dishes offer a range of textures and flavors while staying vegetable-forward.
Please share how these enchiladas turn out for you in the comments — feedback is always welcome!
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Veggie Black Bean Enchiladas
- Author: Kathryne Taylor
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
5 Stars 4.9 from 713 reviews
Amazing vegetarian enchiladas filled with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. This recipe yields 8 enchiladas (about 4 servings).
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into bite-sized pieces
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed (or 1½ cups cooked black beans)
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, or to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnish
Instructions
- Preheat oven to 400°F with a rack in the middle and one in the upper third. Lightly grease a 9×13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until shimmering. Add the onions and a pinch of salt. Cook, stirring often, until they are tender and translucent, about 5–7 minutes. Add the broccoli and bell pepper, stir, then reduce heat to medium-low, cover, and cook for 8–9 minutes until the broccoli brightens and begins to brown at the edges.
- Add the cumin and cinnamon and cook until fragrant, about 30 seconds. Add the spinach in batches, stirring until wilted after each addition.
- Transfer the vegetables to a medium bowl. Add the drained beans, ¼ cup of the cheese, and about 2 tablespoons of enchilada sauce. Season with ½ teaspoon salt and freshly ground black pepper to taste.
- To assemble, pour ¼ cup enchilada sauce into the prepared pan and tilt to coat the bottom. Place about ½ cup filling down the center of a tortilla, roll it up snugly, and set seam-side down in the pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the rolls, leaving the ends partly exposed. Sprinkle the remaining shredded cheese over the top.
- Bake uncovered on the middle rack for 20 minutes. If you want more browning, move the dish to the upper rack and bake an additional 3–6 minutes until cheese is golden and bubbly.
- Remove from the oven and let rest for 10 minutes. Sprinkle chopped cilantro down the center before serving. Leftovers keep up to 4 days in the refrigerator, covered.
Notes
Recipe adapted from a spinach-artichoke enchilada base.
Make it vegan: Omit the cheese or top with sliced avocado or vegan sour cream for creaminess.
Make it gluten-free: Use certified gluten-free flour tortillas or corn tortillas (you may need more than eight). Warm corn tortillas gently before rolling to prevent cracking.
Nutrition
Nutritional information is an estimate and not a substitute for professional advice.
- Category: Entree
- Method: Baked
- Cuisine: Mexican