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veggie enchiladas with tomato sauce and cheese

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


  • 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


  • 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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