If you’re looking to brighten up your dinner routine, this Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe is an absolute game changer. It’s bursting with vibrant veggies, hearty black beans, and a rich, homemade enchilada sauce that wraps everything in cozy, bold flavors. Perfectly balanced with a touch of spice and melted Monterey Jack cheese, these enchiladas are as comforting as they are nutritious. Whether you’re cooking for a weeknight family meal or hosting friends, this recipe delivers soul-warming satisfaction with every bite.
Ingredients You’ll Need
This recipe keeps things simple yet vibrant by using fresh vegetables, spices, and pantry staples that pack a punch of flavor and texture. Each ingredient plays a crucial role in creating layers of taste, from the tender veggies to the creamy black beans and the tangy, smoky enchilada sauce that ties it all together.
- Homemade enchilada sauce (2 cups): This is the heart of the dish, providing rich, smoky heat made from scratch for maximum flavor.
- Olive oil (2 tablespoons): Used to sauté the veggies and create a lovely base for the filling.
- Chopped red onion (1 cup): Adds a mild sweetness and a bit of crunch.
- Red bell pepper (1, chopped): Brings bright color and a fresh, sweet bite.
- Broccoli or cauliflower florets (about 1 pound): Provides earthiness and subtle texture contrast; you can choose your favorite!
- Ground cumin (1 teaspoon): Offers a warm, smoky note that enhances the veggies beautifully.
- Ground cinnamon (¼ teaspoon): A surprising but delightful twist that adds depth and warmth.
- Baby spinach (5 to 6 ounces): Wilts down to add a mild, leafy bite packed with nutrients.
- Black beans (1 can or 1½ cups cooked): The protein-packed core that makes the enchiladas filling and hearty.
- Shredded Monterey Jack cheese (1 cup, divided): Melts perfectly, lending creaminess and a mild tang.
- Fine salt (½ teaspoon) and freshly ground black pepper: Essential seasonings to bring out all the flavors.
- Whole wheat tortillas (8, approx. 8 inches): A nutritious, sturdy wrap that holds all the goodies.
- Chopped cilantro (handful): Adds a fresh, herbal brightness as a garnish.
How to Make Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit. Place one rack in the middle and one in the upper third of the oven for perfect heat distribution. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray to ensure your enchiladas don’t stick and bake evenly.
Step 2: Sauté Your Veggies to Perfection
In a large skillet over medium heat, warm the olive oil until it’s shimmering. Toss in the chopped onions along with a pinch of salt. Cook, stirring often, until the onions become tender and translucent—this should take around 5 to 7 minutes. Next, add the broccoli florets and the red bell pepper. Stir everything together, then lower the heat to medium-low. Cover the skillet and let the veggies cook gently for 8 to 9 minutes. You’ll notice the broccoli brighten in color and just start to catch a golden edge, which brings out a delicious sweetness.
Step 3: Layer in the Spices and Spinach
Now it’s time for the magic spices! Sprinkle in the cumin and cinnamon, stirring for about 30 seconds until you can smell their alluring fragrance fill your kitchen. Gradually add the baby spinach, a handful at a time, stirring to wilt it down before adding more. This layering ensures the spinach cooks evenly and mingles beautifully with the other veggies.
Step 4: Mix Your Filling
Transfer your beautifully cooked veggies to a mixing bowl. Add the drained black beans, ¼ cup of shredded Monterey Jack cheese, and about 2 tablespoons of your homemade enchilada sauce. Mix everything gently, seasoning with ½ teaspoon of salt and freshly ground black pepper to taste. This filling is where all those flavors start to mingle into pure bliss.
Step 5: Assemble the Enchiladas
Pour ¼ cup of the enchilada sauce into your prepared pan and tilt it around so the bottom is evenly coated. Lay a whole wheat tortilla flat and spread about ½ cup of the filling down the center. Tuck in the sides and roll it up snugly to form a neat wrap. Place the seam side down in the pan. Repeat this with the remaining tortillas and filling, lining them up side by side in the pan.
Step 6: Top with Sauce and Cheese
Drizzle the remaining enchilada sauce over the top of your assembled rolls, leaving the tips exposed so you get that satisfying crispy edge. Sprinkle the leftover shredded Monterey Jack cheese evenly on top. This cheesy layer will melt and form a bubbly, golden crust that’s simply irresistible.
Step 7: Bake to Golden Perfection
Pop your pan into the oven on the middle rack and bake uncovered for 20 minutes. If the cheese hasn’t browned to your liking, move the pan up to the higher rack and bake for an additional 3 to 6 minutes until it’s delectably golden and bubbling.
Step 8: Rest and Garnish
Once out of the oven, let your Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe rest for about 10 minutes—they’re piping hot! Just before serving, scatter chopped cilantro over the top for a fresh, vibrant finish that adds brightness to each savory bite. Then dig in and enjoy!
How to Serve Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe
Garnishes
Fresh chopped cilantro is a must—it adds a pop of herbal freshness that balances the richness. For an extra zing, a dollop of sour cream or a squeeze of fresh lime juice pairs beautifully. You might also sprinkle some sliced green onions or a handful of diced avocado to bring creaminess and color to the plate.
Side Dishes
These enchiladas shine on their own, but pairing them with a simple side salad, Mexican rice, or a zesty corn salad complements the flavors perfectly. If you enjoy a little crunch, tortilla chips and salsa never disappoint. The hearty filling means you can keep sides light or go a little indulgent, depending on your mood.
Creative Ways to Present
For a festive touch, serve the enchiladas on a vibrant platter with garnishes artistically arranged—think sprinkle of cheese, cilantro leaves, and a drizzle of crema. You could also turn each enchilada into an individual serving by arranging them on small plates with colorful roasted veggies or beans on the side. This presentation makes each portion feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully for up to 4 days when stored in an airtight container in the refrigerator. This Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe tastes even better the next day, as the flavors continue to meld and develop.
Freezing
If you want to prep in advance, you can freeze the assembled but unbaked enchiladas. Wrap the pan tightly in foil and freeze for up to 2 months. When ready to cook, thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if needed.
Reheating
Reheat leftovers covered in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes, until warmed through and bubbly again. You can also microwave individual portions, but the oven will help maintain that delightful texture of the tortillas and melted cheese.
FAQs
Can I use canned vegetables instead of fresh for this recipe?
While fresh vegetables give you the best texture and flavor, you can use canned veggies if you’re in a pinch. Just make sure to drain them well and adjust cooking times since canned produce is already soft.
Is it necessary to use whole wheat tortillas?
Not at all! Whole wheat tortillas add a bit of nuttiness and extra fiber, but you can substitute with corn or flour tortillas depending on your preference or dietary needs.
How spicy is the homemade enchilada sauce?
The sauce has a gentle warmth with smoky depth, not overpowering heat. You can easily adjust the spices in your homemade sauce to suit your taste, adding more chili powder or cayenne if you like it spicy.
Can I make these vegan?
Absolutely! Simply omit the cheese or use a plant-based cheese alternative, and double-check your enchilada sauce ingredients to ensure it’s vegan-friendly. They’ll be just as tasty!
What’s a good substitute for Monterey Jack cheese?
Cheddar, mozzarella, or a Mexican cheese blend work well. Each cheese will bring a slightly different flavor and texture, so feel free to experiment to find your favorite.
Final Thoughts
There’s something truly special about making your own Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe from scratch—it’s like a warm hug on a plate. This recipe is perfect to nourish and delight anyone, with wholesome ingredients and vibrant flavors that come together effortlessly. I can’t wait for you to make it, share it, and most importantly, enjoy every delicious bite!
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Black Bean and Veggie Enchiladas with Homemade Enchilada Sauce Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Veggie Black Bean Enchiladas are a hearty and wholesome meal bursting with vibrant vegetables, black beans, and melted Monterey Jack cheese, all wrapped in whole wheat tortillas and baked with a rich homemade enchilada sauce. Perfect for a comforting vegetarian dinner that offers layers of flavor, texture, and warmth.
Ingredients
Sauce & Oil
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
Vegetables & Beans
- 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
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
Dairy & Tortillas
- 1 cup shredded Monterey Jack cheese, divided
- 8 whole wheat tortillas (about 8 inches in diameter)
Garnish
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) with one rack in the middle and another in the upper third. Lightly grease a 9 by 13-inch baking pan using olive oil or cooking spray to prepare for the enchiladas.
- Sauté Onions and Vegetables: Heat the olive oil in a large skillet over medium heat until it begins to simmer. Add chopped red onions and a pinch of salt, cooking while stirring frequently for about 5 to 7 minutes until onions become tender and translucent. Then add the broccoli florets and chopped red bell pepper. Stir and reduce the heat to medium-low, cover the skillet, and cook while stirring occasionally for about 8 to 9 minutes until broccoli is bright green and slightly golden on the edges.
- Add Spices and Spinach: Sprinkle in the ground cumin and cinnamon and cook for about 30 seconds until fragrant. Gradually add the spinach in batches, stirring until it wilts down before adding more. Continue until all the spinach has reduced and incorporated with the vegetables.
- Mix Filling: Transfer the cooked vegetables to a medium mixing bowl. Add the drained black beans, ¼ cup of shredded Monterey Jack cheese, and about 2 tablespoons of enchilada sauce. Season with ½ teaspoon salt and freshly ground black pepper to taste, mixing everything well to combine.
- Assemble Enchiladas: Pour ¼ cup of enchilada sauce into the bottom of the prepared baking pan, tilting it to coat evenly. Spoon about ½ cup of the filling mixture down the center of each whole wheat tortilla, then fold the left side over and then the right to snugly wrap it into a wrap. Place each tortilla seam-side down along the edges of the baking pan, repeating with all tortillas and filling.
- Add Sauce and Cheese: Drizzle the remaining enchilada sauce evenly over the tops of the assembled enchiladas, leaving the tips exposed. Sprinkle the remaining ¾ cup of shredded Monterey Jack cheese evenly on top.
- Bake: Place the pan uncovered on the middle oven rack and bake for 20 minutes. If the cheese on top isn’t golden enough, move the pan to the upper oven rack and bake for an additional 3 to 6 minutes until the cheese is bubbly and golden.
- Rest and Garnish: Remove the enchiladas from the oven and allow them to rest for 10 minutes to cool slightly and set. Just before serving, sprinkle chopped cilantro over the center of the enchiladas for fresh herbaceous flavor. Serve immediately.
Notes
- For added protein, consider adding cooked chicken or turkey if not vegetarian.
- Use gluten-free tortillas to adapt this recipe for gluten-free diets.
- Leftovers can be stored covered in the refrigerator for up to 4 days; reheat before serving.
- If using cauliflower instead of broccoli, cooking time and texture may vary slightly.
- Adjust the spice levels by adding chili powder or jalapeños if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
