Veggie Black Bean Enchiladas
Nutritious, satisfying and budget-friendly, these Vegetarian Enchiladas are the perfect combination of veggie filling, cheesy goodness and creamy sauce.
The whole family is sure to love these Veggie Enchiladas
My favorite vegetarian meals are those ones where you truly don’t miss the meat, because everything you’re eating is so flavorful and satisfying.
These Vegetarian Enchiladas fit the bill, and then some. With a perfect combination of hearty vegetable filling, cheesy goodness and creamy sauce, this dish will bring a little fiesta to your table any night of the week.
Why you’ll love this Vegetarian Enchiladas Recipe
- Packed with wholesome ingredients like sweet potatoes, black beans and spinach, these are a nutritious and delicious meal option.
- You can whip up a batch and refrigerate or even freeze them before baking, making them ideal for meal prep.
- This budget-friendly recipe will save you money on groceries without sacrificing flavor.
Veggie Enchilada Recipe ingredients
- olive oil – for sauteeing all of the veggetables.
- sweet potato – adds sweetness and texture to the enchiladas.
- red onion – boosts the flavor of the filling.
- black beans – the bulk of the filling, adding protein and fiber.
- diced green chiles – adds mild heat and flavor.
- garlic – for lots of aromatic flavor.
- baby spinach – adds nutritional value and color to the filing.
- cumin – adds warm, earthy flavor to these veggie enchiladas.
- kosher salt – for seasoning the filling.
- cayenne – to add a bit of spice.
- enchilada sauce – we’ll be using my Sour Cream Enchilada Sauce to add a creamy and tangy sauce component. Use veggie broth when you make the sauce to keep this enchilada recipe vegetarian.
- tortillas – to act as the wrapper for the filling. I like to use flour tortillas, but you can also use corn.
- Monterey Jack cheese – adds melty goodness and binds the filling together.
- avocado, cilantro and/or green onions – optional garnishes to add freshness and color to this vegetarian enchilada recipe.
How to make Vegetarian Enchiladas Recipe
1. SWEET POTATO + ONION. Cook the sweet potato and onion in a bit of oil until the potatoes are almost tender.
2. BEANS, SPINACH + SEASONING. Add the black beans, green chiles, garlic, spinach, cumin, salt and cayenne and cook until the spinach is wilted.
3. SAUCE. Remove the mixture from the heat and stir in 1/2 cup of the enchilada sauce.
4. DIVIDE. Spread another 1/2 cup of the sauce in the bottom of a baking dish. Then, place the tortillas on your work surface and divide the veggie mixture between the tortillas. Divide half of the cheese over the veggies.
5. ROLL. Roll the tortillas around the filling and place them in the baking dish seam side down.
6. TOP. Spread the remaining sauce over the enchiladas and sprinkle them with the remaining cheese.
7. BAKE. Transfer to the oven and bake until bubbly.
Veggie Enchilada Recipe Home Chef Tips
- If you’d like, you can add more vegetables to the filling, like mushrooms, bell peppers or diced tomatoes.
- Adjust the seasonings to taste and feel free to add more cumin or cayenne if you’d like greater flavor intensity.
Enchilada Recipe Vegetarian variations
- CHANGE THE BEANS – Instead of black beans, you can use pinto beans or kidney beans.
- SWITCH UP THE CHEESE – Experiment with different types of cheese in this recipe, like pepper jack or queso fresco.
- BUTTERNUT SQUASH – Try butternut squash in place of sweet potato when it’s in season.
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How to serve this Veggie Enchiladas Recipe
These veggie black bean enchiladas are delicious served garnished with avocado, cilantro, and green onions.
Pair this veggie enchiladas recipe with a side of Mexican rice for a complete meal.
Storing Veggie Black Bean Enchiladas
Cool any leftovers to room temperature and then transfer to an airtight container and store in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake in a 300 degree F oven until heated through.
These enchiladas can also be fully assembled in their baking dish, covered, and refrigerated for up to 3 days before baking. Bring to room temperature 1 hour before baking. You may need to add a few minutes to the baking time.
This veggie enchilada recipe can also be fully assembled in a baking dish, tightly wrapped, and frozen for up to 3 months before baking. Thaw overnight in the fridge before baking and bring to room temperature 1 hour before baking. You may need to add a few minutes to the baking time.
Veggie Enchiladas Recipe FAQs
It’s a matter of personal preference. Corn tortillas may offer a more authentic flavor and texture, but flour tortillas are softer and more pliable, and I prefer them in this vegetarian enchilada recipe.
No, you do not need to cover enchiladas while baking. Leaving enchiladas uncovered allows the tortillas to crisp up around the edges, which adds a delicious textural contrast.
Excess liquid in vegetarian enchilada filling could lead to soggy enchiladas. Follow the recipe below carefully, and you shouldn’t have this problem.
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Veggie Enchiladas Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup peeled and small diced sweet potato from about a 6 ounce potato
- ½ medium red onion diced
- 1 can black beans, rinsed and drained 15 ounces
- 1 can diced green chiles 4 ounces
- 3 garlic cloves minced
- 2 cups packed baby spinach roughly chopped
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground cayenne
- 1 batch Sour Cream Enchilada Sauce, divided 2 cups
- 8 flour tortillas 6-inch
- 2 cups shredded Monterey jack cheese divided
- Sliced avocado, chopped cilantro and/or chopped green onions, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Add sweet potato and cook 6 minutes, stirring occasionally. Add onion and cook 3 to 4 minutes longer or until potatoes are almost tender, stirring occasionally.
- Add black beans, green chiles, garlic, spinach, cumin, salt and cayenne and cook 1 to 2 minutes or until spinach is wilted, stirring frequently.
- Remove from heat and stir in 1/2 cup Sour Cream Enchilada Sauce.
- Spread 1/2 cup Sour Cream Enchilada Sauce in bottom of 8×11 baking dish.
- Place tortillas on work surface. Divide vegetable mixture equally down center of tortillas. Divide half of cheese over vegetable mixture.
- Roll tortillas up around the filling and place seam side down in baking dish.Spread remaining Sour Cream Enchilada Sauce over the top of the enchiladas and sprinkle with remaining shredded cheese.
- Transfer to oven and bake 20 to 25 minutes or until bubbly. Serve garnished with avocado, cilantro, and/or green onions, if desired.
Notes
- If you’d like, you can add more vegetables to the filling, like mushrooms, bell peppers or diced tomatoes.
- Adjust the seasonings to taste and feel free to add more cumin or cayenne if you’d like greater flavor intensity.
