black bean enchiladas

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Vegetarian Enchiladas

brown rice

red enchilada sauce*

potatoes

olive oil

salt and black pepper

garlic (, minced)

bell pepper (, diced (any color you like))

onion (, chopped)

can black beans

flour tortillas ((or whole wheat))

cheddar cheese (, divided)

cilantro (, Chopped (for topping))

avocado (, peeled, seeded and chopped, for topping)

Add the&nbsp;chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.&nbsp;

Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic.&nbsp;

Add chopped bell pepper, onions, and black beans and toss to combine. 

Cook for a few more minutes, until sweet potatoes are completely tender.&nbsp;

Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.&nbsp;

Preheat oven to 350 degrees F.

Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.&nbsp;

Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.&nbsp;

Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.

Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like).&nbsp;

Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.

Garnish with chopped avocado and cilantro.

https://content.jwplatform.com/videos/mlp4EbkU.mp4

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. This is a healthy dinner your whole family will love!

Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.

Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Enchilada Sauce

Boneless, Skinless Chicken Breasts,

Black Beans,

Baby Spinach, chopped

Salt and Pepper,

Monterrey Jack Cheese, grated

Corn Tortillas

Canola Oil

Jalapenos,

Onion,

Cilantro Leaves, packed

Garlic

Salt

Pepper

Butter

All-Purpose Flour

Chicken Broth

Sour Cream

Salt,

Black Pepper

Place tomatillos in a medium sized sauce pan.

Cover with hot water and bring to a...

Cover with hot water and bring to a boil. Simmer for 5 minutes.

Remove tomatillos from water and place in a...

Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.

Process until smooth.

Test for heat and add the remaining half...

Test for heat and add the remaining half of the jalapeno if desired. Set aside.

Melt the butter in a skillet over medium...

Melt the butter in a skillet over medium high heat.

Add 1 clove of minced garlic. Add the...

Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

Slowly whisk the broth into the flour mixture.

Stir in the sour cream, whisking if necessary...

Stir in the sour cream, whisking if necessary to remove any lumps.

Simmer until sauce is thickened.

Season with salt and pepper. Set aside.

Steam the tortillas using a tortilla warmer. If you...

Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.

Preheat oven to 375 degrees F.

Spread 1/4 cup of the Tomatillo Sauce on...

Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.

Combine the chicken, spinach, salt, pepper and shredded...

Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.

Add the beans and carefully stir in so...

Add the beans and carefully stir in so as not to mash up the beans.

One by one, fill a tortilla with a...

One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.

Roll the tortilla, placing the seam side down...

Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.

Drizzle sour cream sauce on top, followed by...

Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.

Cover with foil and bake at 375 degrees...

Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.

https://mediavine-res.cloudinary.com/video/upload/i0n4fzrhbg1zmsxo2aib.mp4

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!

CROCK POT MEXICAN CHICKEN

Easy vegan black bean enchiladas with spinach and sweet corn. Smothered in the most amazing homemade enchilada sauce!

Black Bean Spinach Enchiladas

vegetable broth

tomato paste

all-purpose flour (I use GF all-purpose)

cumin

garlic powder

onion powder

chili powder

Salt/pepper

black beans

corn (I used frozen, thawed)

baby spinach

green onions (thinly sliced)

cilantro (chopped)

vegan cheese shreds (or sub nutritional yeast to taste)

flour tortillas (or GF tortillas or corn tortillas)

In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder.&nbsp;Cook 1 minute, whisking.

Whisk in broth, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt/pepper to taste and set aside.

MAKE THE SAUCE:

Sauté the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.

In a large bowl, combine black beans, 3/4 cup vegan cheese (more/less as desired), wilted spinach, corn, green onions, cilantro, and 2 tsp. cumin.

Preheat oven to 375°F (190°C).

In a 9×13 inch baking dish (lightly sprayed if desired) pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1/4 cup cheese on top if desired.

Bake for about 20 minutes. Garnish with additional cilantro and/or green onions before serving if desired.

MAKE THE ENCHILADAS:

Farmers Market Veggie Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!

Vegetarian Enchiladas 

onion diced

garlic cloves, rough chopped

red bell pepper diced

yam,

salt

coriander

oregano

cilantro

enchilada sauce (or store-bought)

x 8-inch whole wheat tortillas

cheese

Garnishes: sour cream, avocado, pickled red onions and hot sauce.

If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.

Make the filling

Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.

Grease a 9 x 13 baking dish

. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.

Assemble your Enchiladas

 Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.

Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.

Very tasty had to use butternut squash instead of yam but it worked out perfect. The home made sauce is what I think made this taste so good.

Delicious enchiladas and left me feeling full and satisfied. The sauce came together quickly and was simple to make. I was able to make the entire recipe without leaving my home, used all my pantry staples and fresh veggies I had in my fridge. Excellent dish and I would definitely make it again.

My first time making enchiladas and these were a hit! The flavors are great.  I used zucchini because it is what I had and would use it the next time also.

https://content.jwplatform.com/videos/cZY5rXwh.mp4

Vegetarian Enchiladas with black beans and farmers market veggies. Easy, healthy and full of delicious Mexican Flavors! Vegan and Gluten-free adaptable! Serve this with Mexican Slaw!

Vegetarian Enchiladas Video 

Roasted Butternut Enchiladas with Quick Mole Sauce - topped with cilantro, avocado and toasted sesame and pumpkin seeds. An easy delicious vegetarian main. Seve with Mexican Slaw! Vegan Adaptable!

Butternut Enchiladas with Quick Mole Sauce 

butternut, pumpkin, acorn

oil, salt and pepper

black beans, rinsed, drained

queso

6-8 x 7 inch corn tortillas

Garnish- cilantro, toasted sesame seeds, toasted pumpkin seeds, avocado, sour cream

tomato sauce

garlic

½ an onion- rough diced

water

soy sauce

chipotle chilies

tsp chili powder

tsp cumin

½ tsp salt and Pepper, more to taste

sesame tahini paste or peanut butter

chocolate

Peel and dice winter squash into ¾ inch cubes. Place on a parchment lined sheet pan and drizzle with oil, generous salt and pepper, Stir and roast in the hot oven for 15 minutes, and feel free to broil for just a minute or two to get them crispy.

Make the QUICK Mole Sauce

Place all the ingredients ( EXCEPT CHOCOLATE and TAHINI PASTE) in a blender. Blend until smooth. Place this Mole sauce in a small pot, bring to a simmer over medium heat, cover (it will splatter) and cook 7-8 minutes over medium low heat. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust salt and sweetness, adding a teaspoon of maple if necessary (some chocolate is sweeter than others). Turn heat off and set aside.

In a 9 x 13 greased baking dish, brush a third of the quick mole sauce, coating the bottom.

Warm the tortillas (place in the oven, fry in a skillet, microwave, grill over a stovetop gas flame) to make them soft and pliable, then stack them.

Gather your ingredients: crumbled queso (or jack cheese,  drained rinsed black beans, roasted butternut squash and begin assembling the enchiladas.

Fill each tortilla with 2-3 tablespoons crumbled queso, ¼ cup butternut squash and ⅛ cup black beans. Roll and place seam side down in the baking dish over the mole sauce.When you have filled the baking dish, brush a generous amount of mole sauce all over the top of the enchiladas, saving any extra for touching up later.

Cover with foil and bake at 375F for 20-25 minutes. Uncover, and bake for 5-10 more minutes, adding extra mole sauce, if necessary. Pull from oven, sprinkle with more crumbled queso (if you want) toasted sesame seeds, avocado, pumpkin seeds and fresh cilantro and serve with a dollop of sour cream.

Wow! I found this recipe on TheKitchn yesterday, and with leftover black beans, tomato sauce, roasted sweet potatoes  and even a small chunk of dark chocolate already in the house, this was a GENIOUS way to finish the leftovers. What a great and delicious recipe, and vegetarian to boot! I couldn't get chipotles, but the chef at my deli counter said I could just add smoked paprika to chilies to get the right smokey flavor r- which worked. Thank you so much!

I found your blog by pure chance and I thought i can hardly be surprised by vegeterian/vegan recipes...however,Im bliwn awayby your imaginationand knowledge of different cusines!Keep goung and I cannot wait to check out all your recipes(only have seen one page!!!).Greeting from England:)

Delicious recipe! I just made this tonight and it was great! I used goat feta inside and topped with soft goat cheese. Love this! Will definitely make it again. Thank you!

So amazing and easy! Thank you for all your great recipes

Wonderful! These were a big hit indeed.   I will keep this in my holiday favourites!  The mole sauce is easy and delicious.  I did spend more than 20 minutes on prep time and I am fast!   But doing your own squash, beans and mole are well worth it.  Thanks!

These Enchiladas are delicious! I made them for my (non-vegetarian) family on Thanksgiving and they loved them! Thanks for the recipe!

Really good! My husband and I devoured it - a bit too spicy for the kids, I’ll maybe make a chipotle-free half for them next time. So good! Thanks!

I'm going to make this tonight and I'm looking forward to it.  Can you tell me what the portion size is? Are the 245 calories for 1 enchilada?

This mole recipe is nothing short of wizardry.  Have made it twice now to use in various ways.  Even better the next day or after simmering a while longer.

This was DELICIOUS! Definitely will make again. It went very well with frozen corn, pan “roasted” in a bit of coconut oil.
Unfortunately we only had small corn tortillas. I arranged them in U shapes in the pan, as many as would fit, and filled them. It turned out perfectly well with them being open on top.

What percentage of dark chocolate do you recommend? There are so many options.

They turned out really good!  I actually had a bar of 70% dark chocolate in the pantry.  I just wasn't sure if the sauce was supposed to be a little sweet. Also, I used smoked goat cheese, instead of queso fresco, as my store didn't have it. Really a good addition to the slightly smoky mole.

My husband says these tasted like they were from a restaurant and that they had to be added to the rotation. Reviews don't get much better than that around here! These were so delicious and fun to make. we only had small tortillas so it made a LOT. They refrigerated and re-heated very nicely. They definitely have a kick! (we made ours with peanut butter, btw)

On to the next feasting at home recipe to try and most likely love!

So good! This won over some committed carnivores at my house. It's comfort food without the over-stuffed feeling. We ate it with your Mexican Slaw and avocado. Thanks for another winner, Sylvia! Your site is my inspiration!

(Oops, I accidentally left this review for a different recipe, so I'm posting it again here)

Made this tonight, was very very tasty!!! Skipped the beans, used roasted cauliflower and butternut squash instead. Did not have queso fresco, so I subbed farmer’s cheese and a little grated white cheddar.

For the sauce: I used 80% dark chocolate. I omitted the adobo chilis in a can, used only a pinch of chipotle and chili pepper (since we can’t tolerate too much heat), added mild smoked paprika and a good handful of dried oregano. It turned out really delicious!

I served it w/ sour cream mixed w/ lime juice &amp; zest, this added a little brightness to counterbalance the rich flavors.

Thanks Sylvia for another great recipe!

Tasty and easy to make.  The only thing I would do differenty next time is omit the tahini, it felt out of place to me and also made the sauce a little too thick.

SOOO GOOD! We made a few modifications for our toddler - whole wheat tortillas instead of corn, no chipotles or adobo sauce, extra cheese. Will definitely make again!!

Oh my gosh, I loved everything about this recipe... The squash was a nice change from heavier yams in similar recipes. The mole was perfectly balanced and so flavorful. And the leftovers tasted amazing heated up the next day too. Thank you!

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Top Tags

Vegetarian Enchiladas

Chicken, Black Bean, and Spinach En...

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Butternut Enchiladas with Quick Mol...

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Black Bean Enchiladas

The most viewed black bean enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine