Vegetarian Enchiladas with Black Beans and Corn

Vegetarian Enchiladas with Black Beans and Corn are a vibrant and hearty Mexican-inspired dish that combines wholesome ingredients, bold flavors, and comforting textures. Soft corn tortillas are filled with a mixture of black beans, sweet corn, sautéed onions, bell peppers, and a touch of spice, then topped with a rich enchilada sauce and melted cheese. This dish is perfect for a family dinner, meal prep, or a festive gathering.

What makes this recipe special is its balance of flavors and textures. The black beans provide protein and earthiness, corn adds natural sweetness, and the enchilada sauce ties everything together with a smoky, slightly spicy kick. The melted cheese on top adds creaminess and richness, making every bite satisfying. This dish is filling, nutritious, and bursting with color, making it as visually appealing as it is delicious.

Why I Love This Recipe

I love this recipe because it’s a wholesome, flavorful, and satisfying vegetarian dish that doesn’t feel like a compromise compared to traditional meat-based enchiladas.

It’s loaded with fresh vegetables and beans, making it nutrient-dense, and the combination of spices and sauce creates a bold, comforting flavor profile. It’s also versatile, easy to prepare, and perfect for batch cooking, meaning leftovers taste even better the next day.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms simple vegetarian ingredients into a hearty, delicious meal that everyone will love. It’s comforting, full of flavor, and protein-rich, making it a great option for vegetarians, vegans (if using vegan cheese), or anyone looking to enjoy a meatless dinner. The vibrant colors, robust flavors, and cheesy topping make it a crowd-pleaser for any occasion.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6 servings
Calories: Approximately 350 kcal per serving
Course: Main Course
Cuisine: Mexican / Vegetarian

Ingredients

For the Filling

1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and black pepper, to taste
2 tablespoons fresh cilantro, chopped (optional)

For the Enchiladas

8–10 corn or flour tortillas
1½ cups enchilada sauce (store-bought or homemade)
1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

Cooking Directions Overview

1. Prepare the filling by sautéing vegetables and seasoning with spices.
2. Fill tortillas with the black bean and corn mixture and roll them up.
3. Place the rolled tortillas in a baking dish and cover with enchilada sauce and cheese.
4. Bake until hot and bubbly.
5. Serve garnished with fresh cilantro.

Step-by-Step Preparation Method

Step 1: Prepare the Filling
In a skillet, heat a small amount of oil over medium heat. Sauté diced onion, bell pepper, and garlic for 4–5 minutes until softened. Add black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes until heated through and well combined. Remove from heat and stir in chopped cilantro if desired.

Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C).

Step 3: Assemble the Enchiladas
Warm the tortillas slightly to make them pliable. Spoon 2–3 tablespoons of the filling onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in a greased baking dish.

Step 4: Add Sauce and Cheese
Pour enchilada sauce evenly over the rolled tortillas, making sure each is covered. Sprinkle shredded cheese on top.

Step 5: Bake the Enchiladas
Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and golden.

Step 6: Serve
Remove from oven and let cool slightly. Serve hot, garnished with extra cilantro, sliced avocado, or a dollop of sour cream or vegan alternative if desired.

How to Serve

Serve the enchiladas with a side of Mexican rice, a simple salad, or guacamole. They can also be enjoyed on their own as a satisfying, hearty meal.

Recipe Tips

Use fresh or frozen vegetables for the best flavor. Warm the tortillas before filling to prevent cracking. Adjust the spice level by adding more chili powder or a pinch of cayenne. Leftover enchiladas taste even better after the flavors have melded overnight.

Variations

Cheese-Free Option: Skip the cheese for a vegan version and top with avocado slices or cashew cream.
Extra Veggies: Add zucchini, mushrooms, or spinach to the filling.
Spicy Kick: Add diced jalapeño or hot sauce to the filling.
Sauce Variation: Use green enchilada sauce or tomatillo sauce instead of red for a different flavor.
Protein Boost: Add cooked quinoa or crumbled tofu to the filling for extra protein.

Freezing and Storage Time

Refrigeration: Store leftover enchiladas in an airtight container for up to 3 days. Reheat in the oven or microwave.
Freezing: Assemble uncooked enchiladas and freeze in a baking dish covered tightly with foil for up to 2 months. Bake from frozen at 375°F (190°C) for 30–35 minutes until heated through.

Special Equipment Needed

Baking dish
Skillet or sauté pan
Mixing spoon
Knife and cutting board
Measuring spoons and cups

Conclusion

Vegetarian Enchiladas with Black Beans and Corn are a flavorful, satisfying, and versatile dish that brings the vibrant flavors of Mexican cuisine to your table. Packed with vegetables, protein-rich beans, and topped with cheesy goodness, these enchiladas are perfect for weeknight dinners, meal prep, or gatherings. Easy to prepare, wholesome, and delicious, this recipe is a must-try for anyone looking for a comforting and nutritious vegetarian meal.