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These vegetarian black bean enchiladas are filled with peppers, onions, and corn and topped with shredded cheese. They’re perfect for a weeknight meal or meal prep lunches. 😉

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 5 servings
Calories: 295kcal


  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/4 teaspoon salt
  • 3 cloves garlic, minced
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • juice from 1/2 lime
  • 2 cups (16 ounces) red enchilada sauce, divided
  • 5 9″ flour tortillas
  • 1 cup shredded Monterey jack or cheddar cheese


  1. Preheat the oven to 350 degrees F.
  2. In a medium pan, heat 1 tablespoon olive oil over medium heat. Sprinkle bell pepper and red onions with salt and saute for 6 minutes, until onion is translucent. Add garlic and saute 1 minute more, until aromatic.
  3. Add the frozen corn, black beans, 1/2 cup enchilada sauce, chili powder, cumin and lime juice. Heat over medium low until the corn is defrosted, about 4-5 minutes.
  4. Spread1 cup of enchilada sauce into a 9×13 inch or similarly sized casserole dish.
  5. To make the enchiladas: Add 1/2 cup of the black bean filling to a tortilla and roll up tightly. Line up the enchiladas in the glass dish with the fold down. Spread 1/2 cup enchilada sauce, or additional black bean filling, on top of the enchiladas. Sprinkle with 1 cup of cheese.
  6. Bake for 15-18 minutes at 350 F, or until the cheese is melted.
  7. Top with diced avocado, cilantro, and additional lime juice.


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