Black Bean + Veggie Enchiladas

4 servings
30 min

These Black Bean + Veggie Enchiladas are packed with healthy ingredients and tons of flavor! The filling for these is a mixture of black beans, corn + kale. They are then rolled up in a tortilla, smothered in a delicious homemade enchilada sauce and topped with tons of cheese. You will love how easy these are to make with just a handful of pantry staples. These enchiladas are great to prep ahead of time or if you make them in one shot they can be on the table in about 30 minutes! If you are looking for my quick + easy meals, check out some more 30-Minute meals here.

Black Bean + Veggie Enchiladas
Recipe details
  • 4  servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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  • 2 tbsp olive oil, divided
  • 1 red onion, finely chopped (about 1 cup)
  • 1 small bell pepper, finely chopped (about 1/2 cup)
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp smoked paprika
  • Pinch of cinnamon
  • 1 tsp sea salt
  • 1 15-ounce can crushed tomatoes (fire-roasted)
  • 1 chipotle chile in adobo, chopped (optional)
  • 1 tsp apple cider vinegar or distilled white vinegar
  • 1 bunch kale, stems removed and finely chopped
  • 1/2 tsp salt
  • 1 can black beans, drained + rinsed
  • 1 cup corn, frozen or canned is fine
  • 1 1/4 cup shredded Mexican cheese
  • 10 to 12 6-inch soft tortillas of your choice
  • Fresh cilantro leaves and stems, for serving
  • 1/4 cup plain Greek yogurt or sour cream for serving (optional)

Preheat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions and peppers. Cook, stirring occasionally, until they begin to soften and caramelize, about 6-7 minutes. Add the garlic and cook for another few minutes, stirring occasionally. Stir in the cumin, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, cinnamon and 1 tsp salt and cook until fragrant, about 1 minute. Remove from heat.
Transfer half the vegetable mixture to a blender and add the crushed tomatoes, adobo pepper and vinegar. Blend until very smooth. Adjust salt if needed. Set aside.
Add 1 tbsp olive oil and the chopped kale to the remaining veggies in the skillet and cook until wilted. Add ½ tsp salt, black beans, corn and ½ cup cheese and stir to combine.
Pour about 1 ½ cups of the enchilada sauce into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom.
Line up the filling, tortillas and baking dish in a row. Place a heaping ¼ cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas, then sprinkle with the remaining ¾ cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
Gourmet Mami
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