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 20 26
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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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grandmascooking22 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 142064
Reviewed Nov. 5, 2014

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

msglawatz22 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 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 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 175140
Reviewed Aug. 7, 2013

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

Longshadow 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 210116
Reviewed Feb. 23, 2013

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

sporksrun 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."

loramo 101839
Reviewed Jun. 20, 2012

"I made this recipe almost as written but omitted the mushrooms, and added some spinach (a box of frozen, chopped - I unthawed and drained before adding). It turned out delicious and the whole family (including my picky 8-year-old son and 4-year-old twin daughters) ate it! This was great because I'm always trying to sneak more veggies into my kids' diets! I used some plain yogurt as "sour cream" that people could add if they wanted. My kids asked if we could have this again for dinner tomorrow :)"

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