Black Bean Veggie Enchiladas Recipe
Black Bean Veggie Enchiladas Recipe photo by Taste of Home
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Black Bean Veggie Enchiladas Recipe

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4.5 21 27
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"I created this recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite!" —Nicole Barnett, Centennial, Colorado
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings


  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 teaspoon dried cilantro flakes
  • 6 whole wheat tortillas (8 inches), warmed
  • 1/2 cup enchilada sauce
  • 3/4 cup shredded reduced-fat Mexican cheese blend

Nutritional Facts

1 each: 292 calories, 8g fat (2g saturated fat), 10mg cholesterol, 759mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 13g protein.


  1. In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through.
  2. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.
Originally published as Black Bean Veggie Enchiladas in Healthy Cooking October/November 2008, p55

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TerryLaPorte User ID: 1781852 255468
Reviewed Oct. 15, 2016

"Excellent! Flavorful & healthy. Followed the recipe to the letter. Next time, though, I will use a little more enchilada sauce."

grandmascooking22 User ID: 5357761 253997
Reviewed Sep. 12, 2016

"This recipe is so good and a healthier version of most! The wheat tortillas give it a fresh different taste. Who says you can't have enchiladas and still watch your diet?"

kblackbird User ID: 1427193 142064
Reviewed Nov. 5, 2014

"I added salsa and fresh cilantro to the filling, and additional enchilada sauce over the top. Yummy!"

msglawatz22 User ID: 7794594 175141
Reviewed Jul. 18, 2014

"Delicious! After baking I topped the enchiladas with sour cream, fresh cilantro (also fresh cilantro inside the enchiladas) and avocado."

greatwithoutgluten User ID: 6330173 175419
Reviewed Mar. 31, 2014

"This recipe was good. I added sweet potatoes, fresh cilantro and used salsa instead of the enchilada sauce. We used more cheese and sauce than the recipe called for. I think this is a good basic recipe that we will use many variations on. We served this recipe with sour cream."

Hayleenana User ID: 3783491 160731
Reviewed Sep. 1, 2013

"I used more enchilada sauce, and more cheese and covered while baking. But, a total hit, and I'll keep this one!"

kerrynjames User ID: 5662698 175140
Reviewed Aug. 7, 2013

"I didn't love this recipe. We found it to be a bit dry and lacking in flavor."

Longshadow User ID: 7294483 175417
Reviewed Jun. 7, 2013

"Good recipe. The next time I make this dish I will use fresh cilantro, add some cubes chicken and cover the enchiladas before baking. Garnish with shredded lettuce. This is a really good basic recipe for those watching their weight."

ShawnyD User ID: 7148608 210116
Reviewed Feb. 23, 2013

"The whole family enjoyed this! Will try suggested variations to change things up. It's a keeper."

sporksrun User ID: 6852002 158443
Reviewed Sep. 8, 2012

"I love how easy and healthy it is for you. My whole family enjoyed it. I too took out the mushrooms and replaced it with a red pepper."

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