These cheesy black bean enchiladas are packed with spinach and veggies and are smothered in a tasty enchilada sauce. They’re so easy to make and are great for a filling family dinner.
Whether you’re a dedicated vegetarian or trying out Meat Free Monday, vegetarian enchiladas are always a great idea. We love them for a cosy weeknight dinner. They were one of the first veggie dinners that we relied upon when we switched to a vegetarian diet. They’re so easy to make and always satisfy even the hungriest of appetites.
These enchiladas are packed with black beans, spinach, peppers, and sweetcorn, all of which give these enchiladas some texture. They’re then smothered in a tasty enchilada sauce and covered in cheese and sour cream. I mean comfort food doesn’t get better than this!
The Ingredients for Black Bean Enchiladas
This recipe comes in two parts:
- The enchilada sauce – this is the key to tasty enchiladas. You’ll need a good quality passata, or if you’re in the US tomato puree sauce. I add a chipotle paste to the tomato passata then add in the spices. Ground cumin and ground coriander are all you need here along with two cloves of garlic and a little sugar.
- The enchiladas – I use soft flour tortillas as they’re easier to fold. Then for the filling, you’ll need black beans, canned is fine, spinach, sweet corn, onion, red and green bell peppers. To spice up the filling I add in more cumin and ground coriander, green jalapeño and some fresh coriander/cilantro. To top it all off you’ll need grated cheese, mature/sharp cheddar is perfect and some sour cream.
Why This Recipe Works
- Easy Tasty Enchilada Sauce – this sauce is a no-cook quick and easy sauce, packed with flavour this sauce brings these enchiladas to life.
- Black Beans and Spinach – filling the enchiladas with beans not only adds bulk to the enchiladas but makes them filling too. The spinach blends in perfectly and the kids won’t even know it’s there, hidden veggies for the win!
- Family-Friendly Dinner – even though there are spices and chili in this it’s not too spicy at all so the kids can enjoy it too. However, if you fancy it hotter just add in some chili powder (see notes in recipe card).
- Keeping it Simple – busy weeknights need to be fuss-free and easy, this recipe is very easy and doesn’t take too long to make. Just make the sauce, fill the tortillas, cover everything with cheese and pop it in the oven.
How to Make Black Bean Enchiladas:
- First, make the enchilada sauce. This couldn’t be easier, stir all the sauce ingredients together and set aside. Once the sauce is combined pour 3/4 of it into the base of a casserole dish and spread it out all over the base.
- Next, make the filling. Start by cooking the onions until they are soft, then add the peppers and cook these until they are soft too. Then add the spices and garlic, and cook for a minute.
- Now, add the spinach to the pan. The spinach will wilt quite quickly. Once the spinach is wilted stir in the black beans and sweet corn.
- Pour in a cup and a half of passata to the vegetable mixture and give everything a good stir.
- Now the fun part, start filling the tortillas. Divide the mixture into 8, then spread one 1/8th of the filling along one of the tortillas, leaving a little room at the edges. Roll the tortilla then place it on the sauce in the casserole dish.
- Finally, pour the remaining enchilada sauce over the middle of the enchiladas, top with sour cream and grated cheese. Cover the dish loosely with foil and bake in the oven for 20 minutes, remove the foil and bake for another 5-10 minutes.
Top Tips for Making Black Bean Enchiladas
- I use soft, flour tortillas to make these, I find them easier to roll. Some recipes call for frying or cooking the tortillas on a griddle before you fill them, I haven’t had much success with that. You can use corn or wholemeal tortillas to make this too.
- Not cooking the sauce saves so much time when making these, you can save more time by using a store-bought enchilada sauce if you want.
- Covering the dish with foil will stop the enchiladas from becoming too crispy, and taking the foil off for the last 5-10 minutes will crisp up the edges nicely.
- Be careful when you cover the dish with foil, it should be loose and not touch the cheese topping.
- Leave the enchiladas to settle for about 5 minutes before you serve them.
What to Serve with these Black Bean Enchiladas:
So these enchiladas are quite filling and if you’re having these for a weeknight dinner we usually have them on their own. However, if we’re having more people for dinner for a Mexican inspired gettogether I’ll serve these with a Mexican Bean Salad and a quick and easy Taco Salad.
Frequently Asked Questions:
Can I freeze these? I haven’t had much luck freezing these, I always seem to end up with mushy tortillas. So I really don’t recommend freezing them.
Can I make these ahead of time? You can make the sauce a few days ahead of time, just keep it covered in the fridge. The filling can be made the day before and kept in the fridge, there’s no need to reheat the filling, just add a little more time for cooking. For best results, and non-soggy tortillas, I would assemble the enchiladas just before cooking.
How long will these last in the fridge? They will last for up to two days in the fridge, you can reheat them in the oven or microwave just be aware they be a little soggy.
Did you make this Black Bean Enchilada recipe? Rate it and leave a comment below to let me know what you think!
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Black Bean Enchiladas
For the sauce
- 1 3/4 cups passata/tomato puree sauce (400ml or 1 x 9oz can of Hunts sauce)
- 2 cloves of garlic minced
- 2 heaped tsp ground cumin
- 1 tsp ground coriander
- 1 tsp castor sugar
- 1 tsp chipotle chili paste
For the filling
- 1 tbsp olive oil
- 1 medium brown onion (140g) sliced thinly
- 1 clove of garlic minced
- 1 green jalapeño chilli pepper pith and seeds removed then finely chopped
- 1 small red bell pepper (80g) pith and seeds removed then cut into thin strips
- 1 small green bell pepper (80g) pith and seeds removed then cut into thin strips
- 1 handful of fresh coriander/cilantro (20g) leaves removed and stalk chopped, save some leaves for serving
- 1 15oz can black beans (400g) drained and rinsed
- 1 cup sweetcorn (1 x 165g can) drained and rinsed.
- 2 1/2 cups spinach (80g)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 1/4 cups of passata/tomato sauce (150ml)
- 8 regular flour tortillas (8"/21cm tortillas)
- 1/4 tsp freshly ground black pepper
- 1.2 tsp sea salt
- 1 cup mature/sharp cheddar cheese (80g) grated
- 1/2 cup sour cream
To make the sauce
- Add 1 cup of passata to a jug, add the garlic, spices, chipotle paste and sugar and stir. Pour the sauce over the bottom of a casserole dish and spread it out evenly
To make the enchiladas
- Preheat the oven to 180c/392F degrees C.
- Heat 1 tablespoon of olive oil in a large pan, add the onion and cook over a medium heat for about 5 minutes until the onions are a little softened. Then add the peppers, red chilli, coriander stalks and garlic and cook for about 5 minutes. It shouldn't, but if you feel the mixture has dried a little add a tablespoon or two of water.
- Now add the spices, stir and cook for about a minute or two, then add the spinach. Wait for the spinach to wilt down a bit then add the black beans and sweet corn. Add the salt and pepper now. Give everything a good stir. Next, pour in the reserved passata, coriander/cilantro leaves stir well and cook for about 5 minutes.
- Divide the bean and spinach mixture between the tortillas, roll up the tortillas and place in the casserole dish.
- Pour the remaining sauce over the middle of the tortillas, top with the sour cream, and grated cheese and cover the dish loosely with foil.Bake in the oven for 20 minutes then remove the foil and bake uncovered for 5 to 10 minutes until the sauce is bubbling and the cheese is melted.
- Remove from the oven and let it sit for a few minutes before serving.Sprinkle some chopped coriander/cilantro over the dish before serving.Serve with lime wedges.
- Tortillas - I used soft lour tortillas, wholemeal or corn tortillas work very well too. I don't fry or griddle the tortillas before I fill them.
- Spinach - Fresh is best for this recipe, if you want to use frozen you can just thaw it and squeeze out any liquid before you add it the bean mixture.
- Cheese - Mature/sharp cheddar cheese is best here, it's always full-fat and I always grate my own cheese.
- Sour Cream - You can use half-fat sour cream if you want or you can leave it out altogether, it adds a lovely creaminess to these enchiladas though.
- Casserole Dish - My casserole dish measures as this - 30cm/11.5" x 22cm/9" x 7cm/3"
- Nutrition - Nutritional information is approximate and is calculated using an online nutrition tool. It is based on one serving.
- Recipe Inspiration - This recipe is roughly adapted from these Chicken and Bean Enchiladas.
*This recipe was first published on January 11, 2017. It has now been updated with new photos, a step by step guide and more nutritional information.