Black Bean Enchiladas

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.

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

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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.

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. 

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. 

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. 

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). 

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Recipe Card

Julia

Black Bean Enchilada Recipe

5 from 4 votes

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 9 enchiladas

Course: Main Course

Cuisine: Mexican

Calories: 201

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

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

Method

 

1. Prep. Preheat oven to 400 F.
2. Grease casserole (9 x 13) with oil.
3. 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.
4. 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.
5. 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).
6. 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.

Nutrition

Calories: 201kcalCarbohydrates: 29gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 844mgPotassium: 311mgFiber: 6gSugar: 5gVitamin A: 371IUVitamin C: 4mgCalcium: 127mgIron: 3mg

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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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!