Bean Enchilada Recipe Vegetarian: Easy & Flavorful Dinner

There’s something truly comforting about a pan of homemade enchiladas bubbling away in the oven, filling your kitchen with the irresistible aromas of spices, cheese, and toasted tortillas. If you’re looking for a hearty, satisfying, and easy-to-make vegetarian meal, this bean enchilada recipe is sure to become a staple in your dinner rotation.

Packed with protein-rich beans, colorful veggies, and blanketed in a rich homemade enchilada sauce, these enchiladas offer all the flavor and indulgence without any meat. Whether you’re a lifelong vegetarian, trying to eat more plant-based meals, or simply craving Mexican comfort food, this dish delivers big on taste and texture.

What I love most about this recipe is its versatility. You can stick with classic black beans, mix in some pinto or kidney beans, or toss in whatever vegetables you have on hand.

The result is always delicious, wholesome, and satisfying—perfect for busy weeknights, meal prep, or sharing with friends and family. Let’s dive into how to make the best vegetarian bean enchiladas right in your own kitchen!

Why You’ll Love This Recipe

• Hearty & Filling: Thanks to the combination of beans and veggies, these enchiladas are incredibly satisfying and provide lasting energy.
• Easy to Customize: Use your favorite beans, swap in different vegetables, or add toppings to suit your taste.
• Family-Friendly: Even picky eaters love the cheesy, saucy goodness of this meal.
• Great for Meal Prep: Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
• Plant-Based Protein: Beans are a fantastic source of protein, making this dish nutritious as well as delicious.
• Freezer-Friendly: These enchiladas freeze beautifully, so you can always have a homemade meal on hand.

Ingredients

Equipment

• Large skillet or frying pan
• Baking dish (9×13-inch recommended)
• Mixing bowls
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Aluminum foil (for baking, optional)

Instructions

1. Preheat your oven to 375°F (190°C). Prepare your baking dish by spreading about 1/2 cup of enchilada sauce on the bottom.
2. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and cook for 3-5 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
3. Add the beans and spices: Add black beans, pinto beans, corn, cumin, and chili powder. Cook for 2-3 minutes, stirring to combine. If using spinach, add it now and cook until wilted. Season with salt and pepper to taste.
4. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave for 30 seconds or warm them in a dry skillet for a few seconds on each side.
5. Assemble the enchiladas: Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Sprinkle a little cheese inside each, roll up tightly, and place seam-side down in the prepared baking dish.
6. Repeat with remaining tortillas and filling, packing them snugly into the dish.
7. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
8. Bake uncovered for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.
9. Garnish and serve: Remove from the oven, let cool for a few minutes, and sprinkle with fresh cilantro before serving.

Tip: For extra crispy edges, brush the top tortillas lightly with olive oil before baking.

Tips & Variations

• Make it vegan: Use your favorite plant-based cheese and ensure your enchilada sauce is dairy-free.
• Add extra veggies: Zucchini, mushrooms, or sweet potato cubes work beautifully in the filling.
• Spice it up: Add diced jalapeños or a splash of hot sauce to the bean mixture for a kick.
• Use flour tortillas: If you prefer, substitute flour tortillas for a softer texture.
• Homemade enchilada sauce: For exceptional flavor, make your own sauce using tomato paste, broth, spices, and a touch of flour. Try it once—you’ll taste the difference!
• Freeze for later: Assemble the enchiladas, cover tightly, and freeze before baking. Bake straight from the freezer, adding 10-15 extra minutes to the cook time.

“Enchiladas are the ultimate canvas for creativity. Mix and match your favorite beans, veggies, and sauces for endless flavor combinations!”

Nutrition Facts

Note: Nutrition facts are estimates and will vary based on tortilla size, cheese type, and added ingredients.

Serving Suggestions

• With Rice & Beans: Serve alongside Spanish rice and refried beans for a classic Mexican meal.
• Top with Avocado: Sliced avocado, guacamole, or diced tomatoes add freshness and creaminess.
• Crunchy Sides: Pair with a crisp green salad or tangy coleslaw to balance the richness.
• Extra Sauce: Drizzle with extra enchilada sauce, salsa verde, or a dollop of sour cream (or cashew cream for vegan).
• Sips & Sweets: Enjoy with a tall glass of Green Goodness Juice or finish with a sweet treat like bread pudding with vanilla sauce.
• Homemade Bread: For a unique twist, serve with slices of Green Chile Cheese Bread.

Conclusion

Making your own bean enchiladas at home is a rewarding and delicious way to enjoy wholesome, plant-based comfort food. With just a few simple ingredients and a bit of prep, you can create a meal that’s loaded with flavor, nutrition, and heartiness.

This recipe is perfect for feeding a crowd, meal prepping for the week, or simply treating yourself to a cozy night in.

Don’t be afraid to experiment with your favorite beans, vegetables, and toppings—enchiladas are endlessly adaptable and forgiving. Whether you serve them simply with a salad or go all-out with Mexican sides and desserts, you’ll be coming back to this recipe again and again.

For more inspiration, check out our Half Runner Beans Recipe if you love beans, or finish your meal with a Goat Milk Ice Cream for dessert. Happy cooking and buen provecho!

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