Vegetarian cheesy black bean enchiladas

Vegetarian black bean enchiladas packed with veggies and topped with tomato sauce and cheese. Use dairy free cheese for vegan enchiladas.

Can you beat an enchilada for pure deliciousness? I’m not sure you can.

These veggie enchiladas are stuffed full of refried black beans, sautéed red pepper and crunchy sweetcorn. Once the filling’s in the tortillas, they’re rolled up and topped with a cumin-flavoured tomato sauce and grated cheese.

Perfection.

We use dairy free cheese to make these black bean enchiladas vegan.

First up, what are enchiladas?

Enchiladas, burritos, fajitas - it can get a little confusing. These are all popular Mexican dishes that are made from tortillas - a kind of flat bread. But they're all served in different ways.

An authentic Mexican enchilada is quite different to the enchilada that we would eat here in the UK. It’s a tortilla, dipped in a spicy red sauce and filled with meat or cheese. They don’t have to be baked.

In the UK - even in Mexican restaurants - we usually fill and roll our tortillas, cover with tomato sauce and cheese and bake in the oven.

Authentic or not, it’s a delicious way to eat dinner.

I have used flour tortillas to make my enchiladas - because my kids prefer them. To be authentic you should look for the corn ones.

What ingredients do you need to make these enchiladas?

You’ll need:

• corn or flour tortillas
• refried beans
• tomato sauce
• sweetcorn
• grated cheese, dairy free if vegan
• fresh coriander, to serve

Full recipe and ingredients list below

Do you need any special equipment to make veggie enchiladas?

It’s not essential but I like to blend the tomato sauce with a hand held blender before adding to the enchiladas.

What to serve with enchiladas?

Enchiladas are delicious on their own or with a simple side salad. However if you want to make a Mexican feast you might like to serve with:

• guacamole
• pulled jackfruit
• Mexican rice
• shredded cabbage salad
• refried beans
• harissa sweet potato wedges
• easy cheesy quesadilla

Some of these recipes appear on my other blog, Cook Veggielicious.

If you like this you might like this vegan mushroom chilli with jacket potatoes.

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How to make veggie enchiladas with black beans

Full ingredients and recipe below

1. First make your fillings using the instructions in the full recipe below.

2. Place a little refried beans, red pepper and corn on a tortilla.

3. Next roll up your tortilla and repeat with the remaining ones.

4. When your dish is full of filled and rolled tortillas cover with tomato sauce and cheese.

5. Bake in the oven for 20 minutes until the cheese is bubbling.

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Vegetarian black bean enchiladas

These delicious cheesy enchiladas are packed full of black beans, peppers and corn and topped with a rich tomato sauce and cheese. Can be vegetarian or use dairy free cheese to make these vegan enchiladas.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine Mexican, Vegetarian

Servings 4 people

Ingredients

 

MetricUS Customary

 

1x2x3x

• 3 tablespoon olive oil separated

For the tomato sauce

• 1 small onion chopped
• 2 cloves garlic crushed
• ½ teaspoon ground cumin
• 400 g tinned tomatoes
• 1 tablespoon tomato purée

For the filling

• 1 red pepper chopped
• 100 g sweetcorn tinned, fresh or frozen

For the refried beans

• 1 small onion finely chopped
• 2 cloves garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 400 g tin of black beans in water

For the enchiladas

• 8 flour or corn tortillas
• Handful grated cheese use dairy free cheese if vegan
• Small handful fresh coriander finely chopped

Instructions

 

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.

For the tomato sauce

• First make the tomato sauce. Heat 1 tablespoon olive oil in a saucepan. Add 1 chopped onion and sauté or 10 minutes over a medium-low heat until golden brown. Add 2 cloves crushed garlic and ½ teaspoon ground cumin. Stir well and cook for a further minute.
• Add a tin of chopped tomatoes and 1 tablespoon tomato purée. Stir well and simmer while you make the peppers and beans. Stir occasionally.

For the red pepper

• Next saute the red pepper. Heat 1 tablespoon olive oil in a frying pan and fry the red pepper until soft. Stir occasionally. When cooked transfer to a bowl.

For the refried beans

• Use the same frying pan to make the refried beans.
• Heat 1 tablespoon olive oil in the pan.
• Add the chopped onion, and fry gently over a medium-low heat until soft.

Stir in 2 cloves crushed garlic and sauté for a minute then add 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon dried oregano and cook for a further minute.
• Add a tin of beans, with the water they came in, and warm through. Mash slightly as you go. Cook for 5-10 minutes until you have the consistency of a thick soup. Add a little more water if it seems too dry.

To make the enchiladas

• Cook the sweetcorn if needed - tinned sweetcorn won’t need to be cooked.
• Blend the tomato sauce with a handheld blender until smooth.
• Get a large roasting dish out and place one tortilla in it. Add a little of the black bean filling to it, some red pepper and some sweetcorn. Roll up and repeat with the remaining seven tortillas.
• Pour over the tomato sauce and top with grated cheese.
• Bake in the oven for 20 minutes until the cheese is bubbling.
• Sprinkle over some fresh coriander if liked

Keyword black bean enchiladas, vegetarian enchiladas

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