Amazing Vegetarian Black Bean Enchilada Recipe

Are you looking for a tasty vegetarian meal that your whole family will love? Look no further than this delicious Vegetarian Black Bean Enchilada Recipe! Packed with zucchini, onion, bell pepper, olive oil, garlic, frozen corn, black beans, salsa, tortillas and more – it’s the perfect combination of nutritious and flavorful. Topped off with some shredded cheddar cheese – you won’t be able to resist this delicious dish! Try it now for a healthy and tasty dinner that your family will love.

Are you tired of eating the same old boring meals? It’s time to spice things up with some healthy recipes! Eating healthy doesn’t have to mean sacrificing flavor. With a little creativity and some fresh ingredients, you can turn any meal into a tasty and nutritious masterpiece. From colorful salads to hearty soups, there are endless options when it comes to Healthy Recipes. So why not try something new and exciting tonight?

vegetarian black bean enchilada recipe in pan closeup

Delicious Healthy Recipes

Looking for some tasty healthy recipes? Look no further! Cooking healthy doesn’t have to be bland or boring. From delicious smoothie bowls and colorful salads, to savory stir-fries and hearty soups, there are endless healthy and flavorful options to choose from.

How Do I Keep My Enchiladas from Getting Soggy?

If you’re a fan of enchiladas, then you know how disappointing it is when they come out of the oven all soggy and limp. No one wants a mouthful of mush! Luckily, there are some simple tricks you can use to keep your enchiladas from getting soggy. First off, make sure you’re not over-saucing your dish. While it may be tempting to slather on lots of sauce, it can quickly turn your enchiladas into a mushy mess.

vegetarian black bean enchiladas recipe in process cooking

Additionally, try pre-baking your tortillas for a few minutes before assembling your enchiladas. This will help to create a sturdy base that will prevent them from getting too soggy. Lastly, avoid covering your enchiladas with foil during baking.

While it may seem like a good way to trap in moisture, it can actually cause your dish to become overly steamed. By following these simple tips, you’ll be able to enjoy delicious, crispy enchiladas every time!

vegetarian black bean enchiladas recipe in process assembly

Can You Make Enchiladas Ahead of Time?

If you’re anything like me, you’ll do just about anything to save some time during the week. And when it comes to cooking, meal prepping is the answer to all your woes. But can you make enchiladas ahead of time? The answer is a resounding yes! Not only can you make enchiladas ahead of time, but it’s actually preferable to do so.

All you have to do is assemble the enchiladas as you normally would, cover with foil, and stick them in the fridge until you’re ready to bake them off. Plus, the longer the enchiladas have to marinate in their delicious sauce, the better they’ll taste. Trust me, this is a meal prep option you’ll want to try ASAP.

vegetarian black bean enchiladas recipe

Should You Cover Enchiladas When You Bake Them?

Well, there are a few things to consider. If you cover them, they might not get as crispy and golden as you’d like. Plus, the cheese on top might not be as bubbly and delicious. However, leaving them uncovered could result in the edges getting too crispy and dried out. So, what’s the verdict?

vegetarian black bean enchiladas recipe with zucchini

Personally, I like to tent my enchiladas with foil for the first half of the baking time and then uncover them for the last few minutes to get that perfect combo of crispy edges and melty cheese. But, as with most things in life, it’s all up to personal preference. Give it a try both ways and let me know which way you prefer!

Easy and Tasty Enchilada Recipes

Who doesn’t love a good enchilada? They’re warm, spicy, and just downright delicious. But if you’re like me, you don’t want to spend hours in the kitchen perfecting your homemade enchilada recipe. Luckily, there are plenty of easy and tasty enchilada recipes out there that won’t take up your entire day.

Here’s a Creamy Seafood Enchiladas recipe that features two different types of seafood with a creamy sauce.

vegetarian black bean enchiladas recipe in pan

Vegetarian Black Bean Enchilada Recipe

Add some veggie power to your regular dinner rotation with this delicious vegetarian black bean enchilada recipe! Topped off with some shredded cheddar cheese!


  • 1 Zucchini, chopped
  • 1 Onion
  • 1 Bell Pepper
  • 1 Tablespoon Olive Oil
  • 2 Garlic Clove, minced
  • 1 Cup Frozen Corn
  • 1 Can Black Beans, rinsed and drained
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Teaspoon Ground Cumin
  • 1 Teaspoon Paprika
  • 16 Ounces Salsa or Diced Tomatoes
  • 2 Tablespoons Minced Fresh Cilantro
  • 8-10 Flour Tortillas
  • 1 Cup Shredded Cheddar Cheese
  • Hot Sauce, optional
  • Sour Cream, optional


  1. Heat the oven to 425. In a large skillet, heat the oil over medium heat and add the onions and bell pepper. Cook, stirring occasionally until softened, about 6-8 minutes then add garlic, salt and pepper and let cook for another minute.
  2. Stir in the cumin, paprika and cook until fragrant about one minute. Remove from heat.
  3. Transfer half of the onion and pepper mixture to a blender or food processor and add the salsa (or tomatoes). Blend it until smooth and season with salt, pepper and hot sauce (optional). Add 1 1/2 cups of sauce to the bottom of your 9x13 casserole pan and set aside.
  4. Add beans, zucchini and corn to the skillet with the remaining onion and pepper mixture and heat. Add 1/2 cup shredded cheese and 2 tablespoons chopped cilantro.
  5. Warm tortillas in the microwave on a plate for 30-60 seconds with damp paper towel or cloth over the top of them.
  6. Place between 1/4 and 1/3 cup of bean mixture filling in center each tortilla. Roll up the tortilla and place it in the casserole dish, seam-side down. You should end up with 8-10 enchiladas. If you have extra filling, you can arrange it over the top of the enchiladas after you poured the sauce and cheese.
  7. Pour the remaining sauce over the enchiladas, the sprinkles the remaining cheese. Arrange any extra filling over the cheese.
  8. Bake until the cheese is melted, about 10 minutes.

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