Vegetarian Black Bean Enchiladas – Easy, Healthy & Family-Friendly

Hi there, food lover! 👋 Ready to bring a little comfort, color, and wholesome goodness to your dinner table tonight? 🌮🫘

There’s something deeply comforting about a pan of enchiladas fresh from the oven—the bubbling sauce, the melted cheese, and that unmistakable aroma that tells everyone in the house dinner is ready. These Vegetarian Black Bean Enchiladas are a beautiful example of how simple, plant-forward cooking can still feel hearty, satisfying, and full of tradition.

Rooted in the warmth of Mexican-inspired home cooking, enchiladas have long been a way to stretch humble ingredients into a nourishing meal for the whole family. This version celebrates black beans as the star: rich in protein, fiber, and flavor, they create a filling that’s both healthy and comforting. Combined with vegetables, gentle spices, and a flavorful enchilada sauce, this dish proves that vegetarian dinners never have to feel like a compromise. 🌽🫑

What makes this recipe especially lovely is how family-friendly it is. The flavors are mild enough for kids, yet bold enough to keep adults happy. It’s also wonderfully flexible—add more veggies, adjust the spice, or use your favorite toppings. Whether it’s a busy weeknight or a relaxed weekend meal, these enchiladas bring everyone together around the table, just as good food should. Let’s get cooking and fill your kitchen with warmth and joy. ❤️🍽️

Ingredients 🛒

Enchilada Filling

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste

For Assembling

• 8–10 small flour or corn tortillas
• 2 cups enchilada sauce (red or green)
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Optional Toppings

• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Avocado slices or guacamole
• Sliced green onions

Step-by-Step Directions 👩‍🍳

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat a tablespoon of olive oil in a skillet over medium heat. Add onion and bell pepper, and sauté for 4–5 minutes until softened.
3. Stir in garlic, cumin, chili powder, and smoked paprika. Cook for about 30 seconds until fragrant.
4. Add black beans and corn to the skillet. Stir well and cook for 3–4 minutes, gently mashing some of the beans for a creamier texture. Season with salt and pepper.
5. Warm tortillas slightly so they’re easy to roll.
6. Spoon a portion of the black bean filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
7. Pour enchilada sauce evenly over the rolled tortillas, making sure they’re well covered.
8. Sprinkle shredded cheese generously over the top.
9. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
10. Remove from the oven and let rest for 5 minutes. Garnish with your favorite toppings and serve warm. 🌮✨

Nutritional Information 🥗

These vegetarian enchiladas are packed with plant-based protein and fiber from black beans, plus vitamins from colorful vegetables. They’re satisfying without being heavy, making them a balanced and nourishing option for the whole family.

⏰ Prep Time: 15 minutes
🔥 Baking Time: 25 minutes
⏳ Total Time: 40 minutes
⚡ Calories per serving: ~360
🍽️ Servings: 4–5

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Bon appétit and happy cooking! 👩🍳🍽️