CommunityApproved

Veggie Black Bean Enchiladas

Name: Veggie Black Bean Enchiladas
Prep time: 15 min
Total time: 60 min
Yield: 4, 4 servings
Ingredients: 2 cups homemade enchilada sauce; 2 tablespoons olive oil; 1 cup chopped red onion (about 1 small red onion); 1 red bell pepper, chopped; 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 5 to 6 ounces baby spinach (about 5 cups, packed); 1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans; 1 cup shredded Monterey Jack cheese, divided; 1/2 teaspoon fine salt, to taste; Freshly ground black pepper, to taste; 8 whole wheat tortillas (about 8 inches in diameter); Handful of chopped cilantro, for garnishing

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe!

Dish: Enchiladas

Variant: Veggie Black Bean Enchiladas

Source: Veggie Black Bean Enchiladas

Total time: 1 hr
Active time: 15 min
Yield: 4, 4 servings
Difficulty: Medium

Approved Reviewed1 Sources8 Controls0 Tests0 Safety

vegetarian enchiladas recipeCookie And Kate · Veggie Black Bean EnchiladasDev reference

Ingredients and Constraints

Ingredients

Ingredient watchpoints10 watchpoints

Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.

Form or preparationRecommendedConstrained

Red Onion

1 cup chopped red onion (about 1 small red onion)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Red Bell Pepper

1 red bell pepper, chopped

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Substitution boundaryRecommendedFlexible

Broccoli

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

The source ingredient row lists alternatives.

Details and source

Acceptable alternatives: Cauliflower

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Broccoli

1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Baby Spinach

5 to 6 ounces baby spinach (about 5 cups, packed)

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Black Beans

1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Monterey Jack Cheese

1 cup shredded Monterey Jack cheese, divided

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Salt

1/2 teaspoon fine salt, to taste

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Black Pepper

Freshly ground black pepper, to taste

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Form or preparationRecommendedConstrained

Cilantro

Handful of chopped cilantro, for garnishing

The source row includes a form, size, temperature, preparation, or handling detail.

Details and source

Source: Veggie Black Bean Enchiladas

Additional ingredient notes

Required setup

Techniques

Method Overview

Structured method notes that are separate from the step timeline.

How to Make Vegetable Enchiladas

Method Timeline

Prep

Active

Prep

15 min

Prep time from the source recipe card.

Cook

Active

Cook

45 min

Cook time from the source recipe card.

Total

Passive

Total

1 hr

Total time from the source recipe card.

1
Step 1
Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
Troubleshooting1
CautionBurning Or ScorchingStep 1 · Step 1
Burning or Scorching
Food darkens too much or tastes burned.
To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.
Prevention
You can make these enchiladas as directed and freeze them instead of baking them.
Inputs and tools1
Uses
2 tablespoons olive oil
2
Step 2
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
medium heat8 min-9 min
Visual cue
until simmering.
Checks2
Visual cueInfoVisual
until simmering.
Expected state: until simmering.
TimingInfoTiming
about 5 to 7 minutes
Target: 5-7 minute
Expected state: Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes.
Troubleshooting1
CautionSeparated Or Broken MixtureStep 2 · Step 2
Separated or Broken Mixture
The mixture separates or breaks.
If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.
Prevention
MAKE IT GLUTEN FREE: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8-inch tortillas, so you might need more than 8 tortillas).
Inputs and tools5
Uses
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1/2 teaspoon fine salt, to taste
Freshly ground black pepper, to taste
Why and source
This step has reviewed source-backed guidance.
Source: Veggie Black Bean Enchiladas
3
Step 3
Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
Visual cue
until fragrant, about 30 seconds.
Checks2
Visual cueInfoVisual
until fragrant, about 30 seconds.
Expected state: until fragrant, about 30 seconds.
TimingInfoTiming
about 30 seconds
Target: 1 minute
Expected state: Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds.
Inputs and tools3
Uses
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
Why and source
This step has reviewed source-backed guidance.
Source: Veggie Black Bean Enchiladas
4
Step 4
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, 1/4 cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with 1/2 teaspoon salt and some freshly ground black pepper, to taste.
Inputs and tools3
Uses
2 cups homemade enchilada sauce
1 can (15 ounces) black beans, drained and rinsed, or 1 1/2 cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
5
Step 5
Assemble the enchiladas: Pour 1/4 cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
Visual cue
until the bottom of the pan is evenly coated.
Checks1
Visual cueInfoVisual
until the bottom of the pan is evenly coated.
Expected state: until the bottom of the pan is evenly coated.
Inputs and tools1
Uses
8 whole wheat tortillas (about 8 inches in diameter)
Why and source
This step has reviewed source-backed guidance.
Source: Veggie Black Bean Enchiladas
6
Step 6
Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
Inputs and tools1
Uses
1 cup shredded Monterey Jack cheese, divided
7
Step 7
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
Visual cue
until sufficiently golden and bubbly.
Checks2
Visual cueInfoVisual
until sufficiently golden and bubbly.
Expected state: until sufficiently golden and bubbly.
TimingInfoTiming
for 20 minutes
Target: 20 minute
Expected state: Bake, uncovered, on the middle rack for 20 minutes.
Inputs and tools1
Uses
1 cup shredded Monterey Jack cheese, divided
Why and source
This step has reviewed source-backed guidance.
Source: Veggie Black Bean Enchiladas
8
Step 8
Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.
Checks2
TimingInfoTiming
for 10 minutes
Target: 10 minute
Expected state: Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!).
HoldingMain recipe
Source holding instruction
Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.
Inputs and tools1
Uses
Handful of chopped cilantro, for garnishing
Why and source
This step has reviewed source-backed guidance.
Source: Veggie Black Bean Enchiladas

Handling and Storage

Reviewed hold, storage, make-ahead, and service-timing guidance.

Serving Suggestions

Learn More

Extra cooking notes, tests, and source details kept out of the step-by-step method.

Why this works

Quick kitchen reasons behind the main choices.

More Veggie-Packed Main Dishes

Source referenceVeggie Black Bean Enchiladas

Article photos

Photos used with the article notes.

Image detailsvegetarian enchilada ingredientsCookie And Kate · Veggie Black Bean EnchiladasDev reference

Image detailsvegetarian enchilada componentsCookie And Kate · Veggie Black Bean EnchiladasDev reference

Image detailshow to make vegetarian enchiladasCookie And Kate · Veggie Black Bean EnchiladasDev reference

Source: Veggie Black Bean Enchiladas

Recipe structure

Components and intermediate outputs created by the method.

Main recipe

Recipe card ingredients and steps.

4, 4 servings

Filling

Source step 5 creates or uses filling.

Mixture

Source step 5 creates or uses mixture.

Sauce

Source step 4 creates or uses sauce.

Extra useful notes

Short source-backed recommendations and facts that do not need a step.

Recommendation

Recipe adapted from my spinach artichoke enchiladas.

Recommendation

MAKE IT VEGAN: You could just skip the cheese altogether and still end up with awesome enchiladas.

MAKE IT VEGAN: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.

Recommendation

MAKE IT GLUTEN FREE: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8-inch tortillas, so you might need more than 8 tortillas).

MAKE IT GLUTEN FREE: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8-inch tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.

Recipe Utilities

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Source and Origin

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Adapted from source

Imported from the cookie-and-kate page for dev review.

Copy risk: Unchecked

Veggie Black Bean Enchiladas
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Ingredients and Constraints

Ingredients

Required setup

Method Overview

How to Make Vegetable Enchiladas

Method Timeline

Prep

Cook

Total

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Handling and Storage

Serving Suggestions

Why this works

More Veggie-Packed Main Dishes

Article photos

Recipe structure

Main recipe

Filling

Mixture

Sauce

Extra useful notes

Recipe adapted from my spinach artichoke enchiladas.

MAKE IT VEGAN: You could just skip the cheese altogether and still end up with awesome enchiladas.

MAKE IT GLUTEN FREE: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8-inch tortillas, so you might need more than 8 tortillas).

Recipe Utilities

Origin declaration

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