Veggie Black Bean Enchiladas
These hearty veggie black bean enchiladas pack flavor into every bite with seasoned black beans, sweet corn, and colorful bell peppers wrapped in soft tortillas. Nutritious, satisfying, and full of Mexican-inspired flavors, they're a crowd-pleasing meal that even picky eaters enjoy.
Equipment
- Large skillet
- Mixing Bowl
- Cutting board
- Sharp knife
- Measuring cups
- Measuring Spoons
- Baking dish
- Saucepan
- Wooden spoon or spatula
- Aluminum foil
- Oven mitts
Ingredients
Vegetable Filling
• 30 oz canned black beans (drained/rinsed)
• 1 diced bell pepper (any color)
• 1 chopped yellow onion
• 2 cups packed spinach/kale
• 1 cup sweet corn (any variety)
• 2 minced garlic cloves
• 1 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp sea salt
For Assembling
• 8-10 small tortillas (corn or wheat)
• 16 oz enchilada sauce (red or green)
• 6 oz shredded cheese (dairy or plant-based)
• Fresh cilantro leaves
Instructions
1. Heat a drizzle of olive oil in a pan. Cook diced onions and bell peppers over medium heat until softened (5 mins)
2. Add garlic, corn, spinach; cook 2 mins until wilted.
3. Mix in beans and spices, then set aside
4. Warm oven to 375°F (190°C)
5. Spread a thin layer in the baking dish
6. Fill tortillas, roll up, and place seam-down
7. Top with the remaining sauce and cheese.
8. Bake covered 20 mins, then uncovered 5 mins
9. Garnish with cilantro and rest 5 mins
Notes
- Briefly heat tortillas before assembling to make them more flexible
- Pat black beans dry to keep the filling from getting watery
- Char bell peppers lightly for a smoky, enhanced taste
- Add a tablespoon of salsa to keep the mixture moist
- Opt for corn tortillas if you need a gluten-free option
- Spread a thin layer in the pan before adding the enchiladas
- Wait 5 minutes after baking for perfect portioning
- Sprinkle crushed chips on top for a satisfying, crispy texture