These easy Black Bean Enchiladas are one of my favorite meatless enchilada recipes for a healthy dinner. Whether you're looking for vegetarian enchiladas or a high-protein plant-based meal, this dish is a go-to recipe.

"My family loved these enchiladas. I usually make chicken or beef ones, but these bean and veggie enchiladas were a nice change of pace. Easy to make and the sauce is delicious!" 5 stars!

Recipe review

2 veggie and black bean enchiladas on a plate.

Quick recipe overview

Recipe Name: Black Beans Enchiladas
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Main Ingredients: Black beans, zucchini, corn, tomato sauce, cheddar cheese, pepper jack cheese, tortillas
Difficulty: Easy
Rating: 5.0 stars

My bean and cheese enchiladas were a favorite of my personal chef clients. Tasty high protein vegetarian meals were a frequent request for weekly menus. And the dish needed to be delicious for both meat-eaters and vegetarians. This enchilada recipe was always a hit with my clients and still is with my family today.

My Ground Beef Enchiladas and Chile Lime Chicken with Avocado Tomato Salsa are two other Mexican inspired recipes I often make. But when I looking for a meal that's on the lighter side that doesn't skimp on flavor, I make a pan of these baked enchiladas.

If you love easy laid back weeknight meals, this black bean enchilada recipe is for you. The homemade enchilada sauce is amazing! My secret ingredient is creamy peanut butter. It's tip from a coworker when I worked at a small gourmet cafe. It gives the chipotle spiced sauce its authentic Mexican flavor.

I'm so excited to share this recipe with you. Let's get cooking!

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What's to love about this easy enchilada recipe

Perfect for meal prep ~ The freezer friendly dinner is ideal for make ahead meals or meal prep.
Budget friendly ~ With some pantry staples and economical produce, these black bean enchiladas are the perfect budget friendly vegetarian meal.
Customize with favorite ingredients ~ Substitute your favorite beans, vegetables and cheeses to make this recipe your own.
Vegetarian entree easily made vegan ~ No meat? No problem. These cheesy black bean enchiladas don't skimp on flavor. Skip the cheese or use a non-dairy one to make vegan enchiladas.

Ingredients & substitutions

Gather the high quality ingredients fresh and high quality ingredients for this easy enchilada recipe. Scroll to the recipe card for full quantities of the ingredients.

Black beans, shredded cheese, red peppers, onions, tortillas.

Creamy peanut butter ~ Peanut butter gives the enchilada sauce its authentic Mexican flavor. If necessary, substitute almond butter or sunflower butter.
Tomato sauce
Cumin
Smoked paprika
Chipotle powder ~ This ground dried pepper adds a spicy and smoky kick to the enchilada sauce. Cayenne pepper is an alternative.
Olive oil
Yellow onion ~ Substitute sweet Vidalia or red onions.
Red bell pepper ~ Yellow or orange peppers are an option.
Zucchini ~ Yellow squash, mushrooms or spinach are some tasty choices.
Black beans ~ Pinto beans, kidney beans, white beans are alternatives for these enchiladas with canned beans.
Corn ~ Fresh corn is my first choice, but frozen or canned corn can be used too.
Pepper jack cheese ~ For less of a spicy kick, use monterey jack cheese.
Cheddar cheese ~ I use sharp cheddar cheese, but a mild version can be used too.
Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
Flour tortillas ~ Use corn or gluten-free tortillas as alternatives.
Avocado
Sour cream
Cilantro ~ Fresh parsley is a good substitute if you aren't a fan of cilantro.

How to make black bean enchiladas

This is a brief overview of my black bean enchilada recipe. Scroll to the recipe card for full instructions.

Step 1: Make the red enchilada sauce by combining creamy peanut butter, tomato sauce, Mexican spices and water and simmer.

Sauteed vegetables in a cast iron skillet.

Step 2: Sauté the vegetables for the enchilada filling.

Shredded cheese, corn and black beans in a bowl.

Step 3: Add the black beans, corn and shredded cheeses to the sauteed vegetables.

Step 4: Brush the tortillas with the some of the red enchilada sauce. Fill with the veggie and black bean mixture.

Topping unbaked enchiladas with red enchilada sauce.

Step 5: Pour ½ cup of the enchilada sauce in the bottom of a baking dish. Add the filled and rolled tortillas and top with the remaining sauce.

Step 6: Top the unbaked enchiladas with some of the filling and shredded cheeses.

Step 7: Bake for 20-25 minutes. Top the baked enchiladas with chopped avocado, sour cream and cilantro.

Frequently asked questions

Can you use corn tortillas for enchiladas?

Most definitely! I've always made enchiladas with flour tortillas. But corn tortillas are also delicious. Make sure to warm them first so they don't tear or break when rolling.

Can you meal prep enchiladas?

These black bean enchiladas are ideal for meal prep. Assemble the enchiladas, cool and tightly cover the dish. Store in the refrigerator for up to 2 days. Bake according to the recipe adding additional time as needed.

Are vegetarian enchiladas freezer-friendly?

Yes! Assemble the enchiladas according to the recipe. Cover tightly and freezer up to 2 months. Before serving, thaw in the freezer overnight. Bake according to the recipe. You may need to add some extra baking time to account for the enchiladas being cold.

Can you use a store bought red enchilada sauce?

The homemade enchilada sauce gives these enchiladas there authentic flavor. I highly recommend taking the extra few minutes to make it. There are some good store bought enchilada sauces that can be used as substitutes. You'll need about 2 cups of sauce.