Veggie Black Bean Enchiladas
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe!
Updated by Kathryne Taylor on August 29, 2024
These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.
You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.
This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.
If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.
How to Make Vegetable Enchiladas
This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.
You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).
Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.
Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).
This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).
Watch How to Make Vegetarian Enchiladas
How to Freeze These Enchiladas
You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.
Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.
Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.
To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!
Serving Suggestions
These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.
Here are some side dishes that would be lovely with these enchiladas:
- Esquites (Mexican Street Corn Salad)
- Fresh Herbed Avocado Salad
- Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
- Simple Healthy Slaw
More Veggie-Packed Main Dishes
Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:
- Black Bean Sweet Potato Enchiladas
- Epic Vegetarian Tacos
- Fajita Veggie & Halloumi Bowls
- Roasted Veggie Enchilada Casserole
- Vegetarian Stuffed Peppers
- Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food
Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.
Veggie Black Bean Enchiladas
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
- Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
- Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.
Notes
Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8-inch tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I was looking for new recipes to add to my meal rotations and found so many options on your site. I tried the enchiladas tonight and they were a hit. Easy to make, yummy, and easy clean-up. I am looking forward to trying the other recipes that I found.
Thank you!
I’ve made this twice now as it was a bit hit the first time. Tasted great and easy make.
Wonderful to hear, Gillian!
OMGG! Here me now, listen to me later: THIS WAS AHHHMAZING. I cannot express how much my family lurved this. What’s more, it is super versitile. I didn’t have spinach, but used squash, some corn along with the other veggies, and it was ready on the quick. So deeelicious. You will not be disappointed. I made the sauce a few days in advance (while meal prepping for the week). It was a dream. The cinnamon really does bring it together. This is a winner folks!
Hooray! I’m excited you loved it, Sadi. I appreciate you taking the time to comment.
These are delicious! I followed the recipe exactly except I had pepper jack cheese on hand. Not soggy, full of flavor and so easy. Thank you!!
I really want to try this recipe as a pizza has anyone ever done it?
Keep me posted if you try it!
I’m not a vegetarian and these are by far the best enchiladas I’ve ever had!! Thank you so much for the recipe! Can the leftovers be frozen? I can’t eat them all and they’re to good to share.
I plan to make this for dinner party tonite. How can I do make ahead so I have time to hang out with friends. Should I bake it ahead and then reheat? Or is it recommended to put it together and keep it in the fridge. Then bake it just before guests arrive? Do you have any suggestions to serve on the side? Thanks
Hi! This reheats well. I hope it was a hit!
How can I make it ahead for dinner for friends. Should I bake it before storing in the fridge. Or un baked? Recommendations on sides to serve with?
I would bake it. I hope you enjoyed it!
Made this recipe with fresh roasted corn instead of broccoli and chipotle powder. Soooooooo tasty and easy, and freezes well. A new one for my repertoire! Thanks!!!
I love to hear that! Thank you for sharing, Tracy.
Hi Kate! I’m wondering if this holds up in the refrigerator, and if so, would it be best to store it uncooked or cooked? Thanks!
Hi! I find these make good leftovers. The tortillas will soften some, but it’s still delicious.
Loved this recipe! My husband and I are practicing Meatless Monday, and this was my first attempt with this recipe…delish! Since it’s just the two of us, I froze half of my homemade enchilada sauce and half of the veggie/bean mixture. Now I only have to assemble the enchiladas the next time we have them! Also, I used pepper jack cheese for a little extra heat. I can tolerate a “medium” heat level, and I would say the enchiladas were really only “mild.” Served with sour cream, and we were happy campers!
Hooray! I’m glad they were a hit, Diane. I appreciate your review.
Could I prepare these in the morning and bake when people are about to come over? Or would the tortillas get soggy?
I haven’t tried it. Let me know what you thought!
I love this recipe! It has now become a new staple for my family. I skip the jack cheese and add just a little bit of cotija on top with sliced avocado and cilantro.
Great to hear, Mari! I appreciate your review.
Just wanted to say that this has been my go-to dinner recipe to make for my family and friends! Everyone loves it and asks for the recipe!
Question, can I assemble the enchiladas in a baking tray ahead of time, lets say assemble in the morning and bake in the evening? Would it get soggy?
They are best right away, but you can have them leftover. I don’t know if letting them sit unbaked will work the best.
Absolutely delicious!!! A family favorite from now on, So appreciative to have a healthy recipe like this with whole wheat tortillas. The enchilada sauce is the best! I will be making double batches! Thank you!
You’re welcome, Jean!
This recipe has become a go to for us! It’s simple and delicious. Since I’m gluten free we use corn tortillas. They tend to not be as easy to work with and are smaller so it’s hard to wrap them. I make it as a lasagna instead with the filling and the corn tortillas. It’s awesome!!
Thank you for sharing, Andrea! I’m excited this is a good go-to for you.
I made these with your homemade red sauce and wow, they are amazing! I didn’t have broccoli so I just subbed it for another can of beans. I also add a touch of cayenne and chili powder for a bit of a kick. These will be on regular rotation.
That’s great to hear, Emily! I appreciate your comement.
Thank you so much for this recipe. I had corn tortillas and when I tried to wrap them they totally fell apart. Plan B. Enchilada sauce on the bottom followed by layers of tortilla’s, layer of the filling, repeat. Top with enchilada sauce and cheese. Kind of like a tortilla lasagna. Was really good but I will try again with whole wheat tortillas.
I have been making these almost monthly for a few years and everyone in my family loves them, including our one year old. I tend to use whatever vegetables I have around (usually zucchini and bell peppers and onion) and sometimes I’ll make homemade enchilada sauce but it is still absolutely delicious with canned sauce. Thank you Kate for such a wonderful recipe.
I love to hear that, Chelsea! Thank you for your review.
I have made this recipe countless times and it is absolutely delicious. I may have even commented before about how much I love these.
I am meal prepping for my parents here soon and am wondering if anyone has had success freezing these before or after cooking them? Trying to find an easy way for my parents to heat smaller portions of them over time. Any advice would be great!
This is a great recipe to have over and over. Thank you for sharing, Kirsten!
Made these and they were delicious. However, I just couldn’t abide by a recipe with no garlic or chile so I added 3 cloves and 2 seeded serrano peppers for an extra boost. The accompanying sauce recipe is fantastic as well.
Great to hear, Rae! I appreciate your review.
Made a double batch of this tonight, one for us and one for a neighbor whose sweet 7 year old is going through cancer treatment. I absolutely loved it and our neighbors walked our pan back over empty and clean within an hour of drop off telling us how much they loved it, as well. Can’t get a better review than that! I followed the recipe as is except I had chihuahua cheese on hand that I subbed in for the MJ. I’d recommend adding that cinnamon in the sauce, it gave it such a nice warmth. Thanks for the excellent recipe!
Oh no! I’m glad this was a hit with them and able to provide some comfort during a challenging time.
The recipe sounds great but your site is very frustrating. Pop ups and unstoppable redirects keep taking me back to beginning of recipe while I’m trying to read the instructions. Never have been able to read to the end.
I’m sorry to hear you are frustrated. You can set your browser to not allow pop-ups in the future if you prefer.
Amazing. Truly. I cook a lot and this enchilada sauce is delicious! Highly recommend!
Great to hear, Jenny! Thank you for your review.
This is a regular in our rotation. Actually all of Kate’s enchilada recipes are amazing and versatile. We use whatever veggies we have on hand. Sometimes we use salsa verde. Other times we use red enchilada sauce. It’s delicious every single time. That cumin/cinnamon combo is heavenly. Thank you, Kate, for all that you do. I am not known for my cooking prowess. In fact, I detested cooking until just a few years ago. Your recipes are my go to – they are laid out/described in a way that I can understand, accomplish, and feel great about cooking.
Thank you, Lindsay! I appreciate you sharing.
I’ve been making this recipe for years and it’s one of my absolute favorite. It’s comforting and delicious! I love adding sour cream on top before eating it Thank you so much!
That’s great to hear, Anais! Thank you for your comment.
We made this last night – the perfect Friday night dinner. We followed the recipe with only a couple of amendments – half the chilli and a little extra tomato paste in the sauce. I was a bit sceptical about broccoli in enchiladas but boy was it delicious. We will definitely be making this again! Thank you
You’re welcome, Katherine! That’s great to hear.
Excellent recipe. Perfect every time.
Great to hear, Teddy!
This is, by far, our FAVORITE enchilada recipe. I remember questioning the broccoli – but it is spectacular. Five stars – we make it for all our guests!
I love to hear that, Kristi! I appreciate your review.
Hi Kate! I never leave comments or reviews but something moved me today to do so, so here I am. I have been making your recipes for years and this enchilada one is one of our favorites. After the store was out of broccoli one week my husband suggested sweet potato and we’ve never looked back (so perfectly completed by the enchilada sauce!!). I also made this for my grandma while she was recovering from a knee replacement surgery and she forced me to write it down for her so she could make it again (she lives in very rural Kansas with no internet). Just wanted to stop by and say hi and thank you. Your recipes have been truly a delight for me over the years and I’m very appreciative of you and the work you put into your recipes.
I’m glad you decided to comment, Aubrey! Thank you for sharing what you thought.
Have made these several times now as so delicious. Easy to follow recipe. Use the home made enchilada sauce as well – really good. Thank you
You’re welcome, Clare!
I admittedly made a few swaps based on what vegetables I already had at home, but these came out lovely. I also added fresh garlic and chili powder. Since I’m only cooking for one, I made 4 enchiladas and used the remaining veggie filling on top of parmesan polenta the next day. I tend to get bored of eating the same leftovers, so it worked out perfectly.
What a hit!
I doubled the vege mix and added corn instead of baby spinach. Half the mix to black beans and half the mix to chicken.
Kids and hubby loved it.
Thank you!
That’s great to hear, Danika! I appreciate your review.
OMG the best Enchiladas ever! I used black turtle beans (1st time trying these) and we loved it. thank you for the recipe. xoxox
I’m glad you love these, Stephanie! I appreciate your review.
Love this recipe and your enchilada sauce is so delicious. Sometimes I switch up the veggies but I never alter the sauce, use it some time over baked chicken. Definitely a meal I make often. Thank you.
These enchiladas and the sauce were amazing!!! I used cauliflower instead of the broccoli. And I made corn tortillas for an extra special dinner. My very picky husband went back for seconds. Thanks so much!
I love to hear that, Darla! Thank you for your review.
My family absolutely loves these enchiladas! Can I make them a few hours ahead and put in fridge assembled and then bake later?
You can try it. It may be just fine. Let me know how it turns out!
I made this recipe (albeit with a few modifications), and they came out delicious! I’m a total amateur in the kitchen and I’ve never made enchiladas before, but the instructions were easy to follow and I was impressed with the result. Thanks!!
What I did differently (based on convenience, time, and equipment constraints as well as personal taste)
-Carrots alongside the veggies and queso fresco alongside the monterey jack (a friend recommended it from a family recipe)
-Store-bought enchilada sauce (I’ll try your recipe when I have time!)
-White corn tortillas (I’m gluten-sensitive)
I made these last night and they were great! I have a couple leftover for lunch this week which makes me very happy. I put two cans of beans in the recipe and some extra cheese. I packed the tortillas full so cooked a few minutes longer!
I did used store bought enchilada sauce due to timing but will try the homemade at some point. This dish was tasty and filling while still tasting bright and not sitting super heavy in the stomach. The meat eaters at the table went back for seconds :).
These were great and I’m excited to make them again and maybe try some different veggies and beans!
I have made this recipe so many times I can’t even count anymore. Everyone loves them. Even people who tell me they hate vegetables!
I’m going to try and make them burrito style today so I can take them on a picnic easier!
Thank you for your review, Tamara!
I googled Veggie Enchilada and found your recipe. I have already made this several times, and it has become one of my family’s favorite dishes! It’s absolutely delicious, full of flavor and healthy ingredients! Plus, the Enchilada sauce is divine, not only on this dish!
Thank you, Kate!
You’re welcome! It’s a great one to make again and again.
I made these tonight and mind blowin!! Used your homemade enchilada sauce also. Love, love, loved them!!
I often think of your sweet baby Cookie!! We are Hoping you have a wonderful holiday season! And blessed new year!!!
one of the best enchilada recipes I have found. After cooking the vegetable I solt the filling and added some chicken I marinated, My partner is a veggie, me not so much. They both tasted amazing
I’m happy you were both able to enjoy these! I appreciate your review, Mark.
Love this enchilada recipe. It’s so tasty and versatile. I’ve made them so many times now. I vary the veg depending on what I have and sometimes use tempeh instead of the black beans for a change. Thanks for a great recipe.
You’re welcome, Saffron!
These are sooo good! It’s also the greatest enchilada sauce ever. If you are using store- bought as a swap, you are missing out big time. I love them as-is. I often make 1 batch for me like this plus 1 for my meat-eating family with some chicken to still get them their veggies. I also love making cilantro lime rice, seasoned black beans, carnitas for the meat eaters, plus cheese, guac, and pico, rolling it all into a mission-style burrito, pan frying, and then baking with this sauce and some shredded cheese on top for a burrito-chimichanga hybrid. The sauce is the best. Definitely start with this recipe exactly as written, though, because it does not disappoint. I love the spinach artichoke enchiladas as well! I wish restaurants had such good vegetarian options!
Thank you for sharing, Kristen!
This was delicious! I used violife cheese and quinoa tortillas and my teenager also devoured it. Thumbs up. This may go in our regular rotation!! Thank you.
You’re welcome, Melissa!
These enchiladas may possibly be my most favorite meal! The colorful filling is so satisfying and then the homemade sauce with the bubbly melted cheese!! Y U M
Mine looked just like your photo.
Leftovers were great too!