Veggie Black Bean Enchiladas
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe!
Updated by Kathryne Taylor on August 29, 2024
These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.
You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.
This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.
If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.
How to Make Vegetable Enchiladas
This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.
You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).
Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.
Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).
This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).
Watch How to Make Vegetarian Enchiladas
How to Freeze These Enchiladas
You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.
Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.
Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.
To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!
Serving Suggestions
These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.
Here are some side dishes that would be lovely with these enchiladas:
- Esquites (Mexican Street Corn Salad)
- Fresh Herbed Avocado Salad
- Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
- Simple Healthy Slaw
More Veggie-Packed Main Dishes
Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:
- Black Bean Sweet Potato Enchiladas
- Epic Vegetarian Tacos
- Fajita Veggie & Halloumi Bowls
- Roasted Veggie Enchilada Casserole
- Vegetarian Stuffed Peppers
- Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food
Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.
Veggie Black Bean Enchiladas
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for 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 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
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
- Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
- Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.
Notes
Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8-inch tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
So happy to have tried this recipe-we love it and have made it a regular go to! I dont want to use the enchilada sauce in my pantry again after making your recipe, it’s simple and definitely worth it! I love your site, have tried so many of your recipes and have not been disappointed once! Keep up the awesome work!
I’m happy you tried it out too, Dana! I’m glad the recipes don’t disappoint. I work hard on them! :)
Just made this with the homemade enchilada sauce! Delicious and nutritious! I used corn tortillas and I made it into a casserole for easy prep:) will make this again. Thanks so much.
You’re welcome, Krista!
Thank you so much for this recipe. I am vegetarian and love Mexican food. This has to be one of my favorite recipes!
I’m having surgery this week so I made the sauce to freeze and I’m making the filling and freezing it in portions that way I can assemble them and pop them in the oven!
Also, my daughter makes steak enchiladas once a week and after tasting your sauce recipe won’t use canned again!
Good luck with your surgery! I’m glad you have something in the freezer to look forward to when you get home. :)
So, a week after surgery pulled out pre-prepared filling and sauce that I had froze, rolled it up and baked. Delicious!
This was AMAZING. The sauce has a little
Bit of a kick and it’s delicious!
Thank you, Jeens!
Trying to go meatless… tried these tonight.. so good.. my 17 yo didnt even realize there was no meat in it. :)
That’s a huge win, I would say! Thanks for sharing Tiffany.
I made this yesterday and it was delicious! Super filling: I halved the recipe in a 8 by 8 square pan and just about managed one and a half. I would definitely not be able two eat two. I might make a quarter recipe for two servings next time. That would fit nicely it a loaf pan.
I added some smoked paprika to the filling since I like my food on the spicier side, and I added mushrooms. The mushrooms made the filling look very wet but it all worked out and tasted good! I’ve shoved the rest of the enchilada sauce in the freezer and will try this again!
Thanks for the review, Krithika!
This is amazing! So delicious! I was doubting a bit as I wondered how the vegetables would go but I followed the recipe exactly and the balance of flavours was superb. Only my second (and third if you count the sauce) recipe of yours that I have made and I am sold!
Wonderful, Kathy! Thank you for your review. If you would want to leave a star review, that would be great!
Oh definitely will!
I actually have put this review off for about 2 years now, but I make this recipe regularly, in fact, so much that I’ve memorized the ingredients and method for both the enchiladas along with the homemade sauce. 10/10 my absolute favorite recipe and I eat it all the time.
Ha, that’s great! I love that you have it memorized. :) Thanks for commenting, Harini!
Hi! Do you these would freeze ok? Freeze for a week max
I don’t freeze all my recipes, but I have heard from other readers these freeze nicely.
Delicious! I just added little bit of sugar inside the sauce and it turned out to be awe..some! Really loved your recipe.
Thanks for sharing and for your review.
I made this for supper last night along with your enchilada sauce recipe. Not gonna lie, I was skeptical at first because I didn’t feel like the sauce had much flavour on its own. But, I was pleasantly surprised when I took my first bite of the completed dish. It was SO good!!! My husband loved it as well. I had the last 1 enchiladas for lunch today at work and they were just as good as last night. Thank you for sharing this recipe!
I’m so happy you were surprised! Sometimes it’s all about the combination. I appreciate the review, Kim.
Yummy! I made these earlier this week and they were delicious. I used a combination of broccoli and cauliflower, pinto beans in place of black, and omitted the cheese (not vegan, I just didn’t have in my fridge). Thanks Kate!
Lovely combination! Thanks for sharing, Allison.
I made this tonight and my meat and potatoes husband ate everything. We both LOVED IT!! Will definitely be making this again!
Wonderful! Thank you, Deanna for the review.
So so good!! The only enchilada recipe we make since we discovered it. It’s a bit lengthy in prep (we also make your enchilada sauce), but oh so worth it! We’ve made this for many guests who rave over it- it’s always devoured!
I’m glad you think it’s worth it! I would agree. Thanks for the comment and review, Megan.
Just finished eating. Made these exactly as directed, except added some kale to the spinach. Both my husband and I loved them! Thank you so much for a 5 Star dinner!
You’re welcome, Sue! I’m happy it was such a hit.
We started making these enchiladas about 6 months ago and they’re now my daughter’s favorite meal. They turn out perfectly every time. Thank you so much for this recipe!
I love that they are your daughter’s favorite. I appreciate you sharing and for your review!
I love this recipe we make it almost once a week. EVen my soon to be three year old son loves it. I want to add it to my yummly collection, but I don’t see a widget on your site to add it
Wonderful!
Made this with my boyfriend last night and it was DELICIOUS !!!
Wonderful, Jackie! Thank you for your review.
Made this enchilada recipe tonight, with your enchilada sauce, and it was INCREDIBLE! Thank you for sharing this amazing recipe! I will definitely be using both in the future.
Love to hear that, Nikita! I appreciate the review.
Is This a vegan recipe? Sorry didn’t see anything about it above.
This is not, but I do have notes how to make it vegan in the notes below the recipe. MAKE IT VEGAN: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.
Hello Kate!
Made this for my son and husband last night! Filled a casserole dish and it was almost all gone!! The enchilada sauce is the best I’ve ever had!!!! I added a little more cheese to the filling but your recipe was spot on!!! Loved it!!! ( the pinch of frontier cinnamon really brought out the flavor! ) thank you!
Love to hear that, Linda!
Have made this recipe so many times and we love it. So does everyone we serve it to as well. Especially important to made the sauce, makes the dish wonderful.
Fantastic, Sharon! Thanks for your review.
Made these for dinner last night & really enjoyed them! Used the broccoli rather than the cauliflower.
The sauce is very tasty – nice flavor with a hint of spiciness
We’ll be sure they show up regularly on our dinner menu.
Wonderful, Cindy!
Tried this last night and it was absolutely delicious! Reheated for lunch today and it was just as good! Thanks so much for posting this
You’re welcome, Hol! Thanks for your review.
Hi Kate
Thanks for sharing your recipes, this is delicious!!!!
Soooo good!!! My whole family including 8 and 10 year old kids devoured it – nice to have a vegetarian meal that everyone loves. Will now become a weekly meal!
These are sooo good! I have found this is my ‘go to’ when having friends over for dinner, because it comes together so easy and people are always so impressed by the fact I made it (including the sauce!)
Also, my meat eating friends are always super satisfied too! A recipe that pleases everyone. Love the cinnamon flavour in the filling too!
ALSO I love how healthy I feel eating them.
Win for all! Thank you, Allison for sharing. Yes, the cinnamon is so good!
Love your site! Looking for more meatless main dishes and made this last night. I chose the cauliflower for a more “meaty” texture. It was amazing! Loved the sauce too; it was so easy to throw together.
Cindy B.
Thank you, Cindy! I’m glad you enjoyed it.
I was looking for an enchilada recipe and nothing looked quite right until I came across these. I’m so glad I stumbled on your blog, because these were perfect! I’m vegan so I used Daiya vegan cheese as a substitution, but I only used it on top rather than in the filling as well. I also used corn tortillas (mission), quickly fried in a little oil to make them pliable, and instant pot black beans. These were simple, filling, and delicious, and will definitely become a regular in my home.
I’m glad you came across the blog and this recipe too, Olivia! Thanks for commenting. Since you liked it so much, if you would like to leave a star review, I would appreciate it!
This recipe is delicious!
Thanks, Beth!
Omg these are amazing! Never going back to store-bought sauce! I put in spinach, black bean, zucchini, leftover grilled chicken, and extra cheese. Thank you so much! (And what breed is you dog? So cute!)
Wonderful! Thanks for sharing your variation, Katherine.
Can I make these a couple of hours ahead and then heat gently? I cook for a family who eats at 6pm but I work till around 4:00pm so whatever I make has to be good at room temp, or cold, or something that reheats without damage to the meal.
Thanks!
Hi Lauren, great question! I just covered my enchiladas with plastic wrap and reheat enchiladas as necessary. If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned.
Delicious, we all loved them. I took to a party. I made the night before . The next day I cut each enchilada in half, wrapped in foil, and put it in a warmed crock pot; they were ready for individual servings.
This recipe is brilliant and versatile, and great to make when there are leftover veggies in the fridge. For instance, I often use kale instead of spinach; it’s really the spices and the sauce that add the C+K signature, whatever that is :)
Thank you, Sabine! You’re so sweet.
I’m happy i made this recipe. Very yummy! Two thumbs up! Thank u for sharing, Kate!
I’m happy you made it too! Thanks, Liza for the comment and review.
Made this recipe tonight including the homemade enchilada sauce. It was delicious!!! Definitely making again. Yummy!
Thanks for sharing, Cathy!
I made this tonight and I can honestly say, it will become a staple in our home. I made a vegan version and it was fantastic. I did use a little more cumin, little more beans and after seeing people say it was spicy, I went with a mild enchilada sauce. My husband said he just wishes there was more of it and made me promise to makenit again SOON. Thank you so much for this amazing recipe.
Hooray! Yes, adjust spice as you see fit. Thanks for sharing!
Hi Kate,
I made this today for my family of 4 and EVERYONE loved it! which is a big deal in our family of 2 vegetarians and 2 meat eaters. It was very filling and the combination of flavours was amazing. The sauce was quick and easy and made the dish. Another great recipe from you … thanks :)
You’re welcome! This is a great recipe to win everyone over in the family. So happy your entire family love it. Thanks for your review!
So I made these and what a amazing taste. Has to be the best enchiladas I have ever had. That enchilada sauce absolutely wonderful. Thank you so much for sharing. I cannot tell you how much my family has loved this. Who says vegetarian is boring. My wife says these are way better then the meet ones she gets.
Thanks for sharing, Randy! I appreciate the review.
Nice
Thank you!
Perfect! Have made these a few times both with brocolli and with cauliflower. I also like adding zucchini and corn but the recipe in itself is just perfect. I love your recipes, please keep this up!
Thank you!!
You’re welcome, Mia!
I love the sauce! We did it exactly according to the recipe (we usually tweak recipes that we find), and the whole wheat tortillas were surprisingly complimentary to the flavors of the dish. Thank you!
Thank you for sharing, Anne!
Wonderful!!! I made this today and my omnivore husband absolutely loved it! No meat for him today and he survived! Loved this recipe- your enchilada tomato sauce is devine!!
Horray!! Ha, I’m glad he survived and loved it! Thanks for sharing, Pip.
Literally almost cried eating these, they were THAT good. I HATTEEE store bought enchilada sauce, too it always tastes like metal to me. The sauce was BEYOND amazing
Definitely keeping, and making these again
You’re too funny, Sarah! I’m glad you loved this recipe and the sauce!
I Just made this was very delicious I could have eaten whole pan!! but I made little changes due to what I had on hand: used mushrooms And yellow squash only and added cilantro and tiny bit cream cheese to the sauce used gluten free corn tortillas
The sauce crazy good thank you cookie and Kate!!
Thanks for sharing, Jessica!
This recipe was a hit with my carnivorous family. Even my 9 year old son who hates to eat broccoli loved it & thanked me for making it . I forgot to take pic but I will be making this again for sure. So I’ll have anothe photo opportunity
That’s great, Amy!
Great recipe (although I slightly prefer the one with artichoke and spinach), with your fantastic enchilada sauce: I love making it (that smell of the frying spices!) and of course eating it.
They are both delicious! Thanks so much for sharing, Nathalie.
These were delicious and came together so quickly! I chose cauliflower instead of broccoli, but otherwise made them as suggested – absolute perfection!
I was pleasantly surprised by how delicious the enchiladas sauce was. Unlike other homemade recipes that often taste far too ‘tomatoe-y” this actually tasted like enchilada sauce and I couldn’t be happier!
I look forward to making this again!!!
I’m glad you made the sauce, too! Thanks for sharing, Sarah.
I’m vegetarian but my husband is not but we both eat healthy. It’s hard to find recipes we both enjoy. The first time I made this my husband didn’t care for the cinnamon. I now make it without the cinnamon and it is one of our favorite recipes.
I’m glad you were able made it work for you! Thanks, Catherine.
I was a bit hesitant about these because they have broccoli, spinach and I put cauliflower in mine. But the flavor was outstanding! My husband and I were both pleasantly surprised. I also really love that I made the red enchilada sauce as opposed to buying it in a can. Yum! The only thing I would change is to cut back or omit the cinnamon in the bean and veggie mix. For me, it was a little strong.
I’m glad you tried it even though you were hesitant, Martha! Thanks so much for sharing.
I needed to make a meal for a friend who had just adopted a little boy from Korea. I picked this recipe somewhat at random because it looked good – I wanted to tell you the whole family loved it, especially their son! So your recipe was the first meal their son had in the U.S. bought you would like to know!
I’m glad you made it, Jeanette! Thanks so much for sharing. I appreciate the review.