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The Yummy Bowl » Recipes » Dinner

Black Bean Enchiladas

May 7, 2021 · Last updated: Apr 29, 2025 by Julia · 10 Comments · this post may contain affiliate links

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Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Delicious vegetarian enchilada recipe with a mix of beans, mushrooms and sweet corn. Crunchy on the outside and loaded with flavorful veggie filling inside.

All this goodness is topped with Quick Enchilada Sauce and plenty of melted cheese.

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

For more Mexican inspired recipes try Mexican stuffed peppers, chicken tacos and taco casserole.

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

How To Make Black Bean Enchiladas

Prep. Preheat oven to 400 F.

Grease casserole (9 x 13) with oil.

Cook. In a medium pan over medium heat, warm 2-3 tablespoons of vegetable oil and cook onion for a minute.

Add in mushrooms, spices and cook until mushrooms are golden brown. Cover with a lid and set aside.

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Prep the filling. In a medium bowl mix black beans, sweet corn, onion and mushroom mix, salt and pepper, cheese (¼ cup) and 2 tablespoons of Enchilada Sauce. 

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Roll. Take one tortilla (warmed) and add 1 heaping tablespoon of the filling in the middle of the tortilla, roll it together and set aside on a plate (seam side down). 

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Bake. Pour ¼ cup of Enchilada Sauce in the casserole and tilt slightly to make sure that the bottom of the dish is covered with sauce.

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Fill the dish with rolled tortillas, brush them with vegetable oil and pour the sauce on top. Bake for 20 minutes. 

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Make Ahead Instructions

These Vegetarian Enchiladas make an easy cheat meal idea and are perfect to make ahead.

Follow all the steps as directed in this recipe instructions but don’t pour in the sauce before ready to bake (you can store the rolled up enchiladas in the baking dish (no sauce) or on a plate/container).

Cover the rolled enchiladas tightly with plastic wrap or tight cover, refrigerate overnight. When ready to use, pour in the sauce (bottom & top), add cheese, and bake as instructed. 

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Tips

  • Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
  • Another option is to dip each tortilla into Enchilada sauce before adding the filling. Depending on the sauce, enchiladas may taste extra hot. I like to control the amount of heat in my enchiladas, hence why I always add the sauce on top only (or use more mild sauce and add more). 
  • Sauce - pour the sauce over enchiladas either just in the middle or all over the baking dish if you like more saucy enchiladas! Plus top with cheese all over, yummy!
Vegetarian Enchiladas (with Black Bean and Sweet Corn)

How To Reheat Tortillas

Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. There are two options that I recommend for this. 

Reheat In Oven

Wrap them in foil and bake in a 350°F oven for 10 minutes.

Flash Fry

  • In a deeper skillet or saucepan, heat up some vegetable oil. Add enough oil so it will cover the tortilla entirely once you dip them in. 
  • When the oil is heated, take one tortilla at a time (using cooking tongs) and dip in bubbly oil for 10 seconds. Don’t ‘’fry’’ them or cook, just dip and remove to a side plate lined with a kitchen towel/paper. The idea is to warm and soften tortillas to ease the rolling and prevent cracks/tearing. 


I used 8-inch tortillas for this recipe but 6 or 7 inches will work too as they fit most of the pans, even smaller than 9 x 13-inch casserole. This fits about 9 enchiladas. 

You can place the enchiladas in the middle of the dish in one row (rectangular baking dish) or spread them evenly in a row and place a few around the side(s) (square baking dish). 

My Favorite Enchilada Toppings

  • Pico de gallo
  • Avocado crema - a mix of avocado, sour cream, and lime/lemon juice.
  • Guacamole or feta cheese
  • Sour cream or plain greek yogurt (also coconut yogurt will taste delish!)

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Recipe Card

Vegetarian Enchiladas (with Black Bean and Sweet Corn)

Black Bean Enchilada Recipe

Julia
Delicious vegetarian enchilada recipe with a mix of beans, mushrooms, and sweet corn. Nice and crunchy from the outside and with flavorful filling from the inside and topped with Homemade Enchilada Sauce and melted cheese.
5 from 4 votes
Print SaveSaved! Pin
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican
Servings 9 enchiladas

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INGREDIENTS
  

For the Filling

  • ½ from whole red onion, diced
  • ½ cup canned sweet corn
  • 1 cup cheese, cheddar or monterey
  • 3-4 cup canned black beans, drained
  • Salt & pepper to taste
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 8 pcs baby champignon or small mushrooms of choice, diced
  • Vegetable oil for cooking, I use grapeseed oil

Enchiladas

  • 1 ½ cups Enchilada Sauce + 2 tbsp
  • 8 corn or your favorite gluten free tortillas 8’’, warmed in the oven prior

INSTRUCTIONS
 

  • Prep. Preheat oven to 400 F.
  • Grease casserole (9 x 13) with oil.
  • Cook. In a medium pan over medium heat, warm 2-3 tablespoons of vegetable oil and cook onion for a minute. Add in mushrooms, spices and cook until mushrooms are golden brown. Cover with a lid and set aside.
  • In a medium bowl mix black beans, sweet corn, onion and mushroom mix, salt and pepper, cheese (¼ cup), and 2 tablespoons of Enchilada Sauce.
  • Roll. Take one tortilla (warmed) and add 1 heaping tablespoon of the filling in the middle of the tortilla, roll it together, and set aside on a plate (seam side down).
  • Bake. Pour ¼ cup of Enchilada Sauce in the casserole and tilt slightly to make sure that the bottom of the dish is covered with sauce. Fill the dish with rolled tortillas, brush them with vegetable oil and pour the sauce on top. Bake for 20 minutes.

VIDEO

NOTES

  • Warmed tortillas (Oven) - Corn tortillas (or any tortillas) are more flexible and easier to roll if heated first. Wrap them in foil and bake in a 350°F oven for 10 minutes.
  • Warmed tortillas (Pan) - Flash fry Tortillas: In a deeper skillet or saucepan, heat up some vegetable oil. Add enough oil so it will cover the tortilla entirely once you dip them in. 
  • Fun colors - Try different combinations of tortillas like corn, wheat, naturally colored tortillas with spinach/sun-dried tomatoes/beetroot/carrots/poblano peppers/curry/turmeric.
  • Another option is to dip each tortilla into Enchilada sauce before adding the filling. Depending on the sauce, enchiladas may taste extra hot. I like to control the amount of heat in my enchiladas, hence why I always add the sauce on top only (or use more mild sauce and add more).
  • Sauce - pour the sauce over enchiladas either just in the middle or all over the baking dish if you like more saucy enchiladas! Plus top with cheese all over, yummy!

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

More Mexican Style Recipes

These enchiladas make a great side to serve alongside with Taco Board. Or make these delicious Chicken Street Tacos, Shrimp Tacos, or Steak Tacos. These will not disappoint!

« Crispy Chicken Wrap (Step by Step Photos!)
Creamy Au Gratin Potatoes »

Reader Interactions

Comments

  1. Michelle

    March 17, 2021 at 1:07 am

    5 stars
    Great family dinner! Cheap, easy, but most of all delicious!

    Reply
    • Julia

      March 17, 2021 at 6:40 am

      thank you so much Michelle, this website sure is all about easy and budget-friendly recipes 🙂

      Reply
  2. Pam

    March 16, 2021 at 5:56 pm

    5 stars
    Enchiladas are a favorite around here and we're always looking for new versions. can't wait to try yours.

    Reply
    • Julia

      March 17, 2021 at 6:53 am

      thank you so much, at our place too. Super easy and budget-friendly dish:)

      Reply
  3. Lima Ekram

    March 16, 2021 at 5:46 pm

    5 stars
    Love this ! I also watched the video - it looks very easy! I will try it this weekend!

    Reply
    • Julia

      March 17, 2021 at 6:52 am

      thank you so much, you gonna love it and how easy it is!

      Reply
  4. Shalini

    March 16, 2021 at 5:42 pm

    5 stars
    This looks so good. I have some leftover tortillas and I'm definitely going to try this out! 🙂

    Reply
    • Julia

      March 17, 2021 at 6:54 am

      Thank you Shalini, you'll love this!

      Reply
  5. Cate

    March 16, 2021 at 5:38 pm

    These enchiladas look absolutely delicious! Love that they are filled with black beans too, can't wait to make these.

    Reply
    • Julia

      March 17, 2021 at 6:54 am

      Thank you Cate, hope you gonna love this combo!

      Reply
5 from 4 votes

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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