Vegetarian Black Bean Enchiladas with Red Sauce

Vegetarian Enchiladas with Black Beans

Black beans, onion, bell pepper, and corn make a chunky filling for these individually rolled enchiladas. Flour tortillas are easy to roll, especially if you warm any that feel stiff. Red enchilada sauce goes beneath and over the rolls to keep them moist as they bake, while cheese melts across the top. Serve them with chopped cilantro once the sauce is bubbling and the filling is hot; the exact bake time depends on the dish, oven, and starting temperature of the filling.

Ingredients for Vegetarian Enchiladas

• 1 tablespoon neutral oil
• 1 small yellow onion, finely diced (about 100g)
• 1 medium bell pepper, diced (about 120g)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed (about 255g drained)
• 1 cup corn kernels (about 165g)
• 2 cups prepared red enchilada sauce (about 480g), plus a little more if needed
• 8 (8-inch) flour tortillas (about 360g)
• 2 cups shredded Monterey Jack or mild Mexican-style cheese blend (about 200g), divided
• 2 tablespoons chopped fresh cilantro

How to Make Vegetarian Enchiladas with Black Beans

1. Prepare the dish: Preheat the oven to 375°F (190°C). Spread about 1/2 cup enchilada sauce in a thin, even layer over the bottom of a 9-by-13-inch baking dish.
2. Cook the vegetables: Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and chili powder and cook briefly, until fragrant.
3. Finish the filling: Stir in the black beans and corn. Cook for 2–3 minutes, until warmed through. Taste and adjust the seasoning as needed. Keep the beans chunky and the filling moist, not soupy.
4. Warm the tortillas if needed: If they feel stiff, warm them briefly under a clean damp towel in the microwave or one at a time in a dry skillet. They should bend without splitting.
5. Fill and roll: Divide the filling among the tortillas, placing a modest portion in a narrow line down the center of each. Add a small sprinkle of cheese, roll gently, and arrange seam-side down in one close-packed layer in the baking dish. Avoid packing in so much filling that the rolls bulge or spill.
6. Add sauce and cheese: Spoon the remaining enchilada sauce evenly over the rolls. Add a little more sauce if the tortilla edges look dry, then scatter the remaining cheese over the top.
7. Bake: Bake uncovered for about 20–25 minutes, starting to check at 18 minutes. The sauce should bubble around the edges, the filling should be hot in the center, and the cheese should be melted with a few lightly golden spots. If the cheese browns before the sauce bubbles, loosely cover the dish with foil and continue baking.
8. Rest and serve: Let the enchiladas rest for 5 minutes so the sauce settles and the rolls are easier to lift. Scatter the cilantro over the top and serve two individual rolls per person.

How to Keep the Tortillas from Cracking

Flour tortillas are the main choice here because they roll readily, but warm any that feel stiff before filling. Corn tortillas also work if warmed until pliable; they may be smaller, so the number needed and the amount of filling each can hold may change. With either type, use a modest amount of filling and roll gently.

How to Tell When the Enchiladas Are Done

Look for bubbling sauce at the edges and fully melted cheese, then check that the filling is hot in the center with a fork or serving utensil. A cold filling, a full dish, or a different baking dish can extend the time beyond the first check. If the top browns early, cover it loosely with foil while the center finishes heating.

Vegetarian Enchilada Variations

• Green sauce: Replace the red enchilada sauce with green enchilada sauce for a tangier version. The finished dish will no longer have the same red-sauce appearance.
• Vegan: Omit the dairy cheese or use vegan cheese. The topping will differ from the melted-cheese version.

For another vegetarian dinner baked with sauce and cheese, try Classic Vegetable Lasagna with Ricotta and Mozzarella.

Storing and Reheating Leftovers

Refrigerate covered leftovers for 3–4 days. To make the recipe ahead, cook the filling up to a day in advance and refrigerate it; assemble the enchiladas before baking.

Stored tortillas can absorb sauce. Add a spoonful of enchilada sauce before reheating an individual portion in the microwave until hot. For a larger portion, cover and reheat in a 350°F (175°C) oven until hot throughout, uncovering near the end if desired.

For longer storage, a tightly covered prepared pan or baked leftovers can be frozen for up to 3 months. The tortillas may soften after freezing. Thaw in the refrigerator when practical and add sauce if they look dry. Do not put a frozen glass dish directly into a hot oven.

Nutrition

Approximate nutrition per serving, based on 4 servings of 2 enchiladas each: 690 calories, 30g protein, 27g fat, and 82g carbohydrates. Per 100g: about 160 calories, 7g protein, 6g fat, and 19g carbohydrates. Values vary with the tortillas, cheese, and enchilada sauce used.