Vegetarian Black Bean Enchiladas Recipe -
Vegetarian Black Bean Enchiladas Recipe
  • READY IN 55 mins

Vegetarian Black Bean Enchiladas

Recipe by  

"A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas."

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Ingredients Edit and Save

Original recipe makes 6 enchiladas Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
  3. Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
  4. Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
  5. Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
  6. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2013

Made this tonight... Veganized it by using 'Follow Your Heart' Vegan cream cheese and 'Daiya' Monterrey Jack instead of cheddar. Also used corn tortillas instead of flour. Thus making this both vegan and gluten free. Left out the corn because my wife doesn't like it. Also used some roasted hatch green chile's I had in the freezer rather than canned green chiles. The enchiladas were great, but don't hold up very well. I think it might hold up better with flour tortillas. I'll continue to use corn though to keep it gluten free. Maybe next time I'll skip putting the enchilada sauce beneath the enchiladas.

Most Helpful Critical Review
Mar 01, 2014

The recipe was very tame and my kids thought it tasted more like a bean burrito than an enchilada and I have to agree. I will try again but I will add diced jalapeno peppers and chili powder to the mix and probably cut the cream cheese since I don't feel a need to have such creamy enchiladas and it will make it healthier too. I think I'll go with whole black beans instead as well.Fortunately I ran low on Cilantro and only put in half and it still came through strong so I'd suggest halving it unless you really like a lot of cilantro.

Nov 11, 2013

These were great! I made my own refried beans using dried black beans and other ingredients and made my own whole wheat flour tortillas (recipes from another site). I left out the avocado, and forgot to use the tomatoes and sour cream. They were so filling and full of flavor. I love how much fresh vegetables are in this recipe. It's a bit time consuming, but it was worth it. Next time I might make more to freeze for later.

Apr 13, 2013

This is my first review and I must say this recipe is definitely worth it. Although it did take me a little longer to prep and get in the oven, I was not disappointed by the outcome. Very tasty vegetarian dish. Just the right amount of seasoning and not to spicy. Will make again.

Mar 23, 2014

I substituted whole black beans for refried beans and corn tortillas for flour. I just microwaved the corn tortillas beforehand so they were easier to roll. Made about 10. Also, didn't have green chiles on hand, but used salsa verde in its place, el pato sauce (spicy Mexican tomato sauce) and the rest of the ingredients in the recipe. It came out wonderfully! Best enchiladas I've ever made.

Mar 09, 2014

I substituted sliced jalapeno's for the chiles, and used a little more than 4oz to spice things up, everyone thought it was great! The enchiladas are VERY filling!!

Feb 16, 2014

I made this tonight for dinner and it was wonderful! I didn't have any salsa on hand so I added 1/2C diced tomato and a heaping T of jalapeños to the food processor - turned out delicious. I'm a vegetarian and am always looking for something new to add to the dinner menu. My husband said this one needs to be on repeat!

Oct 23, 2014

Everyone loved this. The only request was for a little more heat. Next time I would either use hot salsa for the sauce (used medium), or add a chipotle pepper. I used jack cheese, since I prefer it over cheddar for south-of-the-border flavor.


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  • Calories
  • 684 kcal
  • 34%
  • Carbohydrates
  • 65 g
  • 21%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1577 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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