Vegetarian Enchiladas – Loaded with Veggies and Black Beans

Written by Published on Updated on September 19, 2021 in Beans, Freezer Friendly, Mains, Meal Prep
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This is a veggie-loaded comfort food classic with tex-mex flavors. I love recipes that I can load up with veggies. Add a golden layer of melted cheese on the top and everyone is happy. That’s exactly what these Vegetarian Enchiladas are.

My black bean and veggie enchiladas are very flexible. My recipe lists our favorite veggies but, you can really change up the filling to suit your tastes or what’s hanging out in your fridge about to go bad.

Another perk of these vegetarian enchiladas is they are able be made ahead of time and put in the oven when you are ready for dinner. You can also double or triple this recipe and freeze some for later. I love having some great meals stashed in the freezer for when we are busy.

Vegetarian Enchiladas

Vegetarian Enchiladas Serving Ideas

This is a great filling dish on its own. I prefer lighter sides to go with it.

Some sliced pineapple adds some sweetness to the side.

If you need to feed a hungry crowd (maybe a home with a couple of teens) adding a side of rice is a crowd-pleaser.

Enchiladas Preperation Tips

You can control the spiciness level with the enchilada sauce you select. I’ve used both mild and medium sauces. Both are delicious.

I used large burrito-sized tortillas and rolled them like burritos. You can also use fajita and soft taco sizes. Vegetarian enchiladas are very flexible.

The cheeses are also very flexible. I just like to make sure I at least have one cheese that melts well like Monterey jack or mozzarella.

I am one of those people that thinks cilantro tastes like soap. I used spinach as a garnish for this recipe.

I used dried black beans and cooked them in my instant pot. If you don’t have an instant pot you can cook them on the stove or buy canned beans.

Just like a lasagna the vegetarian enchiladas are best if they rest for about ten minutes once they come out of the oven before serving.

Vegetarian Enchiladas

Enchiladas Price Breakdown

It’s time to look at the prices.

I have a strategy for breaking down the cost of a recipe. Since prices can vary so much from location to location I use the prices shown on Walmart grocery pick up for consistency.

Pantry Ingredients

  • 1/2 cup Dried Black Beans – $ .09
  • 5 Burrito Sized Tortillas – $ 1.24
  • 1 Tbs Olive Oil – $ .10
  • Salt
  • Pepper

Recipe Ingredients

  • 1 can of Enchilada Sauce – $ 1.62
  • 1 Zucchini – $ .76
  • 1/2 Red Pepper – $.76
  • 1 cup of Cheese – $ .79
  • 1/2 Onion – $ .35
  • 1 Garlic Clove – $ .06

Total Price

For 4 servings this recipe totals $ 5.78

The per-serving price is $ 1.45

What ingredients are leftover?

In this recipe, you will have a cup of cheese, half an onion, half a red pepper, and garlic leftover after making the enchiladas. This is a perfect recipe to double and freeze the second one for later.

Doubling the recipe will use all of the ingredients except the garlic bulb. Since the garlic bulb has a pantry shelf life of 3-6 months, you will be able to use it up.

I hope this recipe becomes a comfort food classic in your home.

Enjoy!

Can You Freeze Refried Beans? Guide To Freezing Refried Beans.

Vegetarian Enchiladas
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Vegetarian Enchiladas

Recipe by SaraCourse: DinnerCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 5 Buritto Sized Tortillas

  • 1 Can of Enchilada Sauce (Spice level of your choice)

  • 1/2 Cup Dried Black Beans

  • 1 Cup of Cheese (Jack, Mozzarella, Cheddar your choice)

  • 1 Zucchini

  • 1/2 Red Pepper

  • 1/2 Onion

  • 1 Garlic Clove

  • Salt and Pepper to Taste

  • 1 Tbs Olive Oil

Directions

  • Cook the dried black beans. I cooked mine in the instant pot on the beans setting with three cups of water. If you don’t have an instant pot you can cook the dried beans on the stovetop or used canned beans
  • Preheat the oven to 350
  • Dice the zucchini, onion, and red pepper into equal-sized pieces
  • Shred the cheese if needed
  • Saute the zucchini, onion, and red pepper in a pan with the olive oil
  • When the veggies are almost cooked add in the crushed or diced garlic clove
  • Add salt and pepper to taste
  • Add a quarter of the can of enchilada sauce to the veggie mixture
  • Pour a little bit of the enchilada sauce on the botton of your baking dish to have a nice little layer of sauce on the bottom to prevent sticking
  • Fill the tortillas with the veggie filling by laying the tortillas flat on your surface and putting a couple of large spoonfuls of the filling in the center. You can roll the tortillas or fold them like a burrito
  • Place the filled tortillas in the baking dish
  • Pour the remaining enchilada sauce over the top of the vegetable enchiladas
  • Sprinkle the cheese over the top
  • Bake for 25 minutes or until the cheese is golden and bubbly
  • Let sit for a few minutes to cool before serving