For an extra layer of flavor, consider adding a pinch of smoked paprika to the bean mixture. If you prefer a spicier enchilada, add a pinch of cayenne pepper to the cilantro sauce. To prevent tortillas from tearing, warm them slightly in a dry skillet or microwave before filling. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add an extra 10 minutes to the baking time if baking from cold. Feel free to add other vegetables to the filling such as zucchini, mushrooms, or spinach.
Vegetarian Black Bean Enchiladas
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING6 People
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VIEWS517
Elevate your weeknight dinner with these vibrant vegetarian enchiladas! A delightful medley of colorful vegetables and creamy black beans, enrobed in warm tortillas and smothered in a zesty homemade cilantro sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate65 g
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Cholesterol69 mg
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Fiber10 g
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Protein24 g
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Saturated Fat17 g
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Sodium1577 mg
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Sugar8 g
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Fat38 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray. (5 minutes)
02 Step
Recipe View Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well to combine. Season with cumin, salt, and pepper. Simmer until heated through, about 5 minutes. Remove from heat. (15 minutes)
03 Step
Recipe View In a food processor, combine cilantro, green chiles and their liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano. Blend until smooth, about 10-15 pulses. Spread about 1/3 of the cilantro sauce mixture evenly in the prepared baking dish. (10 minutes)
04 Step
Recipe View Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup of the Cheddar cheese. Roll tortillas tightly around the filling and arrange them seam-side down in the prepared baking dish. (10 minutes)
05 Step
Recipe View Pour remaining cilantro sauce mixture evenly over the enchiladas and sprinkle with the remaining 1 cup of Cheddar cheese. (2 minutes)
06 Step
Recipe View Bake in preheated oven until cheese is melted and bubbly and the sauce is heated through, 20 to 30 minutes. (30 minutes)
07 Step
Recipe View Garnish with diced avocado, diced tomatoes, and a dollop of sour cream before serving. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Lorna Hand
Jun 16, 2025The cilantro salsa is amazing! I'll definitely be making this again.
Vicky Yundt
Dec 19, 2024I added some shredded zucchini to the bean mixture for extra veggies, and it was delicious.
Briana Emard
Sep 18, 2024Great recipe! I used Monterey Jack cheese and it was perfect.
Jordon Schumm
Jul 2, 2024My kids are picky eaters, but they actually ate these!
Wilhelm Beier
Oct 14, 2023These were a hit! My family loved the flavor, and they were so easy to make.
Ashton Mcglynn
Jul 4, 2023These are now a staple in our house. Thank you for sharing!
Candice Adams
Mar 4, 2023I found it a little bland, so I added a jalapeño to the sauce. Much better!
Hollis Satterfield
Jan 2, 2023I made this for a potluck, and everyone raved about them.