Vegetarian Black Bean Enchiladas
These Vegetarian Black Bean Enchiladas are delicious, comforting, and filling. Fill them with black beans, vegetables and top with cheese. Serve as a main with tortilla and guacamole.
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These black bean and cheese enchiladas were so delicious and super filling! They are one of my favorite vegetarian options. Enchiladas are versatile, and you can add anything to the filling. Black beans are the main ingredient in these enchiladas and taste AMAZING.
For more Mexican recipes, try these tasty Tacos De Birria (Quesabirria Taco Recipe), The Best Simple Guacamole Recipe and The Best Easy Burrito Recipe.
Why This Recipe Works
- This dish is filling, delicious and great for sharing.
- The seasoning can be adjusted to suit your taste. For example, if you like a spicier dish then add more paprika.
- It can be served as a main with Simple Guacamole, Crispy Baked Sweet Potato Fries or salad.
- Halve, double or triple the recipe depending on how many people you are serving. You may need to change the size of the dish.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Wholemeal wraps: For a healthier option, use wholemeal wraps. Alternatively, you can use plain white wraps.
- Black beans: You can use precooked dried black beans or canned black beans. I prefer to use canned black beans because they save time.
- Kale: Fill the tortillas with kale, spinach, lettuce or cabbage depending on your preference.
- Grated cheddar: Cheddar can be swapped with mozzarella or any other hard cheese of your choice.
- Homemade enchilada sauce or shop-bought: Use homemade or good-quality shop-bought sauce for the best flavor.
Tips and Substitutions
- Wrap: I used whole-grain wraps for the enchiladas, but you can also use white wraps.
- Fillings: Get creative with your fillings! You can replace black beans with pinto beans, cauliflower florets, or lentils. You can also swap the kale with spinach.
- Black beans: I used pre-cooked homemade black beans, but you can use canned black beans to save time.
- Enchilada sauce: You can buy enchilada sauce from a supermarket or make your own from scratch. I always make my own sauce because I like to control the taste and use fresh ingredients.
- Dish: This meal can also be made in an oven proof dish.
How to Make Vegetarian Black Bean Enchiladas
- Preheat oven to 180C/360F. Then, heat a splash of olive oil in a medium-sized pan. Add chopped onions, red bell peppers, and yellow bell peppers. Season with salt and pepper to taste and cook for 3-5 minutes on medium heat or until soft.
2. Next, pour half of the enchilada sauce into a heatproof dish.
3. Then, place a tortilla wrap on a flat plate. Add Quick Mexican Black Bean or canned black beans, kale, bell pepper mix, cheese, roll, and place it in the dish with the enchilada sauce. Repeat this step for each wrap until the dish is full.
4. Once all the wraps are in the dish, pour the remaining enchilada sauce on top of the wraps. Then, sprinkle the remaining cheese on top.
5. Bake in the oven for 20 minutes or until the cheese is melted.
6. Once done, remove enchiladas from the oven. Top with avocado slices, chopped cilantro and a few spoons of sour cream on top.
7. Serve these flavorful Vegetarian Black Bean Enchiladas with Oven Baked Skin On Fries or Quick Crispy Air Fryer Carrot Chips.
Recipe FAQs
Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat on low in the oven or in the microwave.
More Delicious Mexican Recipes
Vegetarian Black Bean Enchiladas
Equipment
- Oven dish
Ingredients
- 5-6 whole meal wraps
- 400-450 g of black beans (precooked or canned)
- 2 cups of kale
- ½ onion (chopped)
- ½ yellow bell pepper
- ½ red bell pepper
- 2 cups of grated cheddar
- Homemade enchilada sauce or shop bought
- ½ avocado (chopped)
- A bunch of coriander (roughly chopped)
- A few scoops of Greek yoghurt or sour cream
- A splash olive oil
Instructions
- Preheat oven to 180C/360F.
- Heat a splash of olive oil in a medium sized pan. Add chopped onions, red bell peppers and yellow bell peppers. Season with salt and pepper to taste and cook for 3-5 minutes on a medium heat or until soft.
- Pour half of the enchilada sauce into a heatproof dish.
- Place tortilla wrap on a flat plate. Add 2-3 tablespoon of black beans, ½ a handful of kale, 1-2 tablespoon of the bell pepper mix, ½ a handful of cheese, roll and place it in the dish with the enchilada sauce. Repeat this step for each wrap.
- Once the all the wraps are in the dish pour the remaining sauce on top of the wraps. Then sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese is melted.
- Remove enchiladas from the oven. Add avocado pieces, coriander and a few spoons of Greek yogurt/sour cream on top.
Notes
- Enchilada sauce: If you are short on time then feel free to use shop-bought enchilada sauce instead.
- Wrap: I used whole grain wraps for the enchiladas but you can also use white wraps instead.
- Fillings: Get creative with your fillings! You can replace black beans with pinto beans, cauliflower florets, or lentils.
Nutrition
