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Black Bean Veggie Enchiladas

I created this vegetarian enchiladas 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 enchiladas


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts
1 each: 292 calories, 8g fat (2g saturated fat), 10mg cholesterol, 759mg sodium, 43g carbohydrate (4g sugars, 6g fiber), 13g protein.

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Average Rating:
  • Shannon
    Nov 10, 2019

    Great recipe full of flavor. I added some shredded chicken breasts seasoned with taco seasoning to the enchiladas just because I had some left from another meal. And it was really good. I will definitely make this again.

  • TerryLaPorte
    Oct 15, 2016

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

  • grandmascooking22
    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
    Nov 5, 2014

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

  • msglawatz22
    Jul 18, 2014

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

  • greatwithoutgluten
    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
    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!

  • kafaughn
    Aug 7, 2013

    No comment left

  • kerrynjames
    Aug 7, 2013

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

  • Longshadow
    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.