These black bean enchiladas are proof that a vegetarian dinner can be every bit as hearty and comforting as a meat dish. Tortillas are rolled around a smoky filling of black beans, sweet corn and peppers, then baked under a quick homemade red enchilada sauce and plenty of melted cheese.

Why You'll Love These Vegetarian Enchiladas

  • Hearty and filling — black beans are packed with plant protein and fiber.
  • Homemade enchilada sauce in 10 minutes, tastier than canned.
  • Budget-friendly pantry ingredients.
  • Freezer-friendly for easy future dinners.

The Easy Homemade Enchilada Sauce

Toasting the chili powder and spices in oil with a little flour builds a deep, rich flavor in just a minute. Tomato paste adds body and a little sweetness. If you're short on time, a 15-oz can of good-quality red enchilada sauce works too.

Flour or Corn Tortillas?

Flour tortillas roll easily and stay soft. Corn tortillas are more traditional and gluten-free; warm them first in a dry skillet or microwave so they don't crack when you roll them.

Tips for the Best Enchiladas

  • Mash some of the beans so the filling holds together.
  • Don't overfill — about 1/2 cup per tortilla rolls neatly.
  • Bake covered first so the tortillas soften, then uncovered for bubbly cheese.

Variations

  • Add a cup of roasted sweet potato cubes or sautéed spinach to the filling.
  • Use pinto beans instead of black beans.
  • Make it vegan with dairy-free cheese and cashew cream.

How to Freeze Enchiladas

Assemble the enchiladas in a freezer-safe dish without baking, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10 minutes if still cold.

Frequently Asked Questions

Can I make black bean enchiladas ahead of time?

Yes. Assemble them up to 24 hours ahead, cover and refrigerate, then bake when ready — add about 5–10 minutes to the covered baking time.

How do I keep enchiladas from getting soggy?

Use a thin layer of sauce on the bottom of the dish and avoid soaking the tortillas. Bake just until bubbly.

Are these enchiladas vegetarian?

Yes, as long as you use vegetable broth in the sauce.