If you have ever craved a vibrant, hearty meal that bursts with flavor and colors, then you are going to love this Veggie Black Bean Enchiladas Recipe. This dish combines tender black beans, fresh vegetables, homemade enchilada sauce, and gooey melted Monterey Jack cheese all wrapped snugly in whole wheat tortillas. It’s a comforting yet wholesome meal that’s perfect for family dinners or a cozy night in. Each bite delivers a satisfying blend of spices, textures, and freshness that will keep you coming back for more.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet carefully selected ingredients. Every component plays a crucial role in balancing flavor, texture, and appearance, creating a dish that feels both nourishing and indulgent.
- 2 cups homemade enchilada sauce: This rich and tangy sauce binds everything together and infuses bold Mexican flavors.
- 2 tablespoons olive oil: Used to sauté vegetables, it enhances their natural sweetness and helps bring out the spice aromatics.
- 1 cup chopped red onion: Adds a subtle sharpness and soft texture once cooked down.
- 1 red bell pepper, chopped: Offers sweetness and beautiful color contrast that brightens the dish.
- 1 bunch of broccoli or 1 small head of cauliflower: Provides crunch and a nutritious boost; sliced into bite-sized florets for easy eating.
- 1 teaspoon ground cumin: Lends earthy warmth and depth.
- ¼ teaspoon ground cinnamon: Adds unexpected, delicate sweetness that enhances the savory spices.
- 5 to 6 ounces baby spinach: Loaded with vitamins and wilts down to add volume and a mild, fresh flavor.
- 1 can (15 ounces) black beans, drained and rinsed: The hearty protein base that makes these enchiladas filling.
- 1 cup shredded Monterey Jack cheese, divided: Melts perfectly to create gooey pockets of creaminess.
- ½ teaspoon fine salt and freshly ground black pepper: Essential for seasoning and rounding out the flavors.
- 8 whole wheat tortillas (about 8 inches in diameter): Healthier than traditional white tortillas and sturdy enough to hold the filling.
- Handful of chopped cilantro: Added at the end for a bright, herbaceous finish.
How to Make Veggie Black Bean Enchiladas Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit. Place one rack in the middle and one in the upper third to give you control over browning the cheese later. Lightly grease a 9 by 13-inch baking pan with olive oil or cooking spray to keep everything from sticking and make clean-up easier.
Step 2: Sauté the Aromatics and Vegetables
Warm olive oil in a large skillet over medium heat until it shimmers. Add chopped red onion with a pinch of salt and cook until translucent and soft, about 5 to 7 minutes. Stir in broccoli florets and chopped red bell pepper, reduce heat to medium-low, cover the pan, and cook until the broccoli turns a brighter green and starts to caramelize on the edges—around 8 to 9 minutes. This gentle cooking coax out the sweetness and softens the vegetables perfectly.
Step 3: Season and Wilt Spinach
Sprinkle cumin and cinnamon into the skillet and let the spices toast for about 30 seconds until fragrant. Then add the baby spinach in batches, stirring as it wilts. This layering technique ensures all the spinach is evenly cooked while preserving its vibrant color and delicate texture.
Step 4: Combine Filling Ingredients
Transfer your cooked veggies into a mixing bowl and add black beans, a quarter cup of shredded cheese, and approximately 2 tablespoons of homemade enchilada sauce. Season with salt and freshly ground black pepper to your taste. Mixing the enchilada sauce in the filling adds moisture and continuity to the flavors.
Step 5: Assemble the Enchiladas
Pour a quarter cup of enchilada sauce into the prepared baking pan and swirl it around to coat the base. For each tortilla, spread about half a cup of the filling down the center, then carefully roll it up by folding the left side over, followed by the right side, creating a snug wrap. Place the rolled tortillas seam-side down in the pan, packing them close together to prevent unraveling.
Step 6: Top and Bake
Drizzle the remaining enchilada sauce generously over the assembled rolls, leaving the tips of the tortillas uncovered so they crisp up nicely. Sprinkle the rest of the shredded Monterey Jack evenly over the top. Pop the pan in the middle rack of your oven and bake uncovered for 20 minutes. For an extra golden, bubbly cheese topping, move the pan to the upper rack for an additional 3 to 6 minutes as needed.
Step 7: Rest and Garnish
Once baked to perfection, remove from the oven and let rest for 10 minutes—it’s best to let the filling settle so you don’t lose any of that wonderful saucy goodness when you cut in. Just before serving, sprinkle freshly chopped cilantro in a line down the center for a fresh, herby pop of flavor and color.
How to Serve Veggie Black Bean Enchiladas Recipe
Garnishes
Adding chopped cilantro at the end not only enhances the presentation but also balances the baked richness with fresh herbal brightness. A dollop of sour cream or a squeeze of lime juice on the side can elevate the flavors even more and add a creamy or zesty contrast.
Side Dishes
This meal pairs beautifully with simple sides like Mexican rice, a crisp green salad, or even roasted corn to keep things vibrant and satisfying. The enchiladas themselves are quite filling, so lighter, fresh side dishes complement without overwhelming the plate.
Creative Ways to Present
For a festive look, serve the entire pan at the table with various toppings such as diced avocado, pickled jalapeños, or crumbled queso fresco. Alternatively, turn the enchilada filling into a layered casserole for an easier, lasagna-style twist that saves assembly time without missing any flavor.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store wonderfully in the refrigerator, covered, for up to 4 days. Keeping them nicely wrapped helps maintain moisture and flavor, so you can enjoy them again with minimal effort.
Freezing
If you want to save enchiladas for a longer period, they freeze well either before or after baking. Wrap the pan tightly with foil and plastic wrap to avoid freezer burn. They can last about 2 to 3 months frozen and still taste delicious when thawed.
Reheating
To reheat, bake covered with foil in a preheated oven at 350 degrees Fahrenheit for about 20 minutes or until warmed through. This ensures the cheese stays melty and the tortillas remain tender. You can also microwave individual servings, but the oven method keeps texture at its best.
FAQs
Can I use other vegetables for the filling?
Absolutely! Feel free to swap broccoli or cauliflower with zucchini, mushrooms, or even sweet potatoes. The key is to use vegetables that hold their texture well when cooked.
Is it possible to make this recipe vegan?
Yes, simply omit the cheese or use a plant-based cheese alternative and ensure your enchilada sauce contains no animal products. The beans and veggies still pack plenty of flavor and protein.
Can I prepare the filling in advance?
Yes, you can cook the vegetable filling ahead of time and refrigerate it overnight. Assemble the enchiladas just before baking for added freshness.
What kind of tortillas work best?
Whole wheat tortillas are recommended here for their hearty texture and nutrition, but you can use corn tortillas if you prefer. Just be gentle when rolling as corn tortillas tend to be less flexible.
How spicy is this Veggie Black Bean Enchiladas Recipe?
This recipe leans toward mild and approachable, focusing on warmth from cumin and a touch of cinnamon. If you want more heat, add diced jalapeños or a pinch of chili powder into the filling or sauce.
Final Thoughts
I genuinely hope you give this Veggie Black Bean Enchiladas Recipe a try—it’s one of those dishes that feels like a warm hug from the inside out. Perfectly balanced in flavor, color, and nutrition, it’s a delightful way to enjoy wholesome ingredients in a comforting style. Whether you’re feeding family or meal-prepping for the week, these enchiladas bring joy to the table every time.
Print
Veggie Black Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Veggie Black Bean Enchiladas are a wholesome, flavorful vegetarian dish featuring a vibrant mix of sautéed vegetables, black beans, and melted Monterey Jack cheese, all wrapped in whole wheat tortillas and baked with a homemade enchilada sauce. Perfect for a satisfying family meal, these enchiladas are packed with nutrients, spices, and fresh cilantro garnish.
Ingredients
Enchilada Sauce
- 2 cups homemade enchilada sauce
Vegetables and Filling
- 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 small, 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 1 ½ cups cooked black beans
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1 cup shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit, positioning one rack in the middle and another in the upper third. Lightly grease a 9×13-inch baking pan with olive oil or cooking spray to prevent sticking.
- Sauté Aromatics and Vegetables: Heat olive oil in a large skillet over medium heat until simmering. Add chopped onions with a pinch of salt and cook, stirring often, until onions become tender and translucent, about 5 to 7 minutes. Add chopped broccoli and red bell pepper, stir, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 8 to 9 minutes until the broccoli brightens in color and starts to develop golden edges.
- Add Spices and Spinach: Stir in ground cumin and cinnamon and cook for about 30 seconds until fragrant. Gradually add spinach in handfuls, stirring until each addition wilts before adding more, until all spinach is soft and incorporated.
- Mix Filling: Transfer the vegetable mixture to a medium bowl. Add the drained black beans, ¼ cup of shredded cheese, and a drizzle (about 2 tablespoons) of the enchilada sauce. Season with ½ teaspoon salt and freshly ground black pepper to taste. Mix everything to combine well.
- Assemble Enchiladas: Pour ¼ cup enchilada sauce into the prepared baking dish and tilt to coat the bottom evenly. Lay one tortilla flat, place about ½ cup filling evenly down the center, then fold the left side over and then the right side to wrap snugly. Place each rolled enchilada seam-side down along the edge of the baking pan. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Drizzle the remaining enchilada sauce evenly over the assembled enchiladas, leaving the tips exposed. Sprinkle the remaining shredded Monterey Jack cheese evenly on top for a melty, golden finish.
- Bake: Place the pan uncovered on the middle oven rack and bake for 20 minutes. If the cheese isn’t golden enough, move the pan to the upper rack and bake an additional 3 to 6 minutes until bubbly and nicely browned.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 10 minutes to cool slightly and set. Before serving, sprinkle fresh chopped cilantro over the enchiladas for a bright, fresh flavor. Serve immediately. Store leftovers covered in the refrigerator for up to 4 days.
Notes
- You can substitute cauliflower for broccoli if preferred.
- Use homemade or your favorite store-bought enchilada sauce.
- For a vegan option, omit cheese or use a dairy-free substitute.
- Whole wheat tortillas add extra fiber and nutrition but you can use regular tortillas if desired.
- Leftovers reheat well in the oven or microwave.
