Go Back
+ servings
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.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican, Vegetarian
Servings 4 people

Ingredients
 
 

  • 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
Tried this recipe?Let us know how it was!