Looking for easy vegetarian dinner recipes that actually taste like something you’d order twice at a Tex-Mex place? You’re in for a treat with these Vegetarian Black Bean Enchiladas. They’re cheesy, hearty, and surprisingly simple to put together. We’re talking pantry staples like black beans, corn, and a trusty jar of enchilada sauce—aka dinner magic. I’ve been making these for years whenever I’m craving something warm and comforting but don’t want to wrestle with 37 ingredients. It’s also my go-to when I have vegetarian friends over. Even the meat lovers clean their plates, so you know it’s legit. These black bean enchiladas hit all the right notes of a classic enchilada recipe, minus the meat. They bring that easy Tex-Mex dinner energy we all need more of in our weeknights. Whether you’re planning ahead or just raiding the pantry at 5:15 p.m., this one’s for you.

1) Key Takeaways
2) Easy Vegetarian Black Bean Enchiladas Recipe
3) Ingredients for Vegetarian Black Bean Enchiladas
4) How to Make Vegetarian Black Bean Enchiladas
5) Tips for Making Vegetarian Black Bean Enchiladas
6) Making Vegetarian Black Bean Enchiladas Ahead of Time
7) Storing Leftover Vegetarian Black Bean Enchiladas
8) Try these Main Course next
9) Vegetarian Black Bean Enchiladas
10) Nutrition

1) Key Takeaways

Warm tortillas wrap a rich black bean and corn filling that brings Tex Mex comfort.
Canned beans and jarred sauce keep prep calm and quick for weeknights.
Cheese melts over a saucy bake that feeds a small crew with little stress.
Kathy on Simply Cooked Recipes shares pantry moves that work in real kitchens.

2) Easy Vegetarian Black Bean Enchiladas Recipe

I make these when time runs short and hunger grows loud. Easy vegetarian dinner recipes help me stay mellow after work. Easy vegetarian dinner recipes also help my family sit and smile without much fuss. The pan goes in the oven and the house starts to smell like a cozy Tex Mex cafe.

We load soft tortillas with a sturdy mix of black beans, corn, onion, and a mild spice blend. The sauce brings tang and depth. Cheese melts into little pools that tug at the fork. I plate two rolls, add a wedge of lime, and pass the hot dish across the table.

On Simply Cooked Recipes I sign my name as Kathy and I keep the steps short. For this recipe I lean on plain tools and steady heat. For anyone who needs a simple vegetarian dinner the plan works. Think of it as a friendly guide for easy veggie dinner recipes that never feel dull.

3) Ingredients for Vegetarian Black Bean Enchiladas

Flour tortillas Soft rounds that roll and tuck with ease, eight pieces fit one pan.

Black beans One can rinsed and drained gives body and plant protein without work.

Corn One cup sweet kernels, fresh or frozen, brings pop and color in every bite.

Yellow onion One small diced onion turns sweet in the pan and lifts the mix.

Garlic Two cloves minced wake the sauce and perk up the beans fast.

Cumin One teaspoon adds warm savory notes that feel classic and homestyle.

Smoked paprika A half teaspoon adds gentle depth without heat so kids stay happy.

Chili powder A half teaspoon brings a mild kick that stays friendly on busy nights.

Enchilada sauce One can smooth and bright pools under and over each roll.

Shredded cheese Two cups of cheddar or a Mexican blend melt into a golden cap.

Olive oil One tablespoon helps the onion soften and share its sweetness.

Salt and pepper A light hand keeps balance so beans and corn still shine.

Cilantro or green onion A fresh sprinkle at the end adds lift and color on the plate.

4) How to Make Vegetarian Black Bean Enchiladas

Step 1 Set the oven to three seven five F. Lightly oil a baking dish so cleanup stays easy.

Step 2 Warm a skillet. Add oil then onion. Stir until soft. Add garlic and the spices. Stir until the scent turns toasty.

Step 3 Add beans and corn. Season with salt and pepper. Stir until the mix looks glossy and thick.

Step 4 Spoon a thin layer of sauce in the dish. Place a tortilla on a board. Add filling and a pinch of cheese. Roll tight with the seam down.

Step 5 Line up the rolls in the dish. Pour sauce over the top. Add the rest of the cheese in an even layer.

Step 6 Cover with foil. Bake twenty minutes. Pull the foil. Bake ten more until the top bubbles and browns.

Step 7 Rest the pan five minutes. Finish with cilantro or green onion. Serve warm with lime wedges if you like a bright edge.

5) Tips for Making Vegetarian Black Bean Enchiladas

Warm tortillas so they roll without cracks. A few seconds over a dry pan keeps them soft. A damp towel helps hold heat as you work.

Use a light hand with sauce inside the rolls. Too much sauce makes the center slip. Save more sauce for the top so texture stays steady.

Cheese likes even snow rather than clumps. Spread with your fingers so each bite gets a little. For a lighter spin try half cheese and add diced pepper.

6) Making Vegetarian Black Bean Enchiladas Ahead of Time

I build the rolls in the morning and bake at night. Easy vegetarian dinner recipes work best when parts wait in the fridge. Wrap the dish and keep it cold for a short hold.

For longer holds store the filling and tortillas apart. Sauce the dish right before baking so edges stay neat. Add five extra minutes in the oven if the pan starts cold.

Label the pan with date and bake time. Little notes save a tired brain at six pm. This small routine turns a busy day into a calm meal.

7) Storing Leftover Vegetarian Black Bean Enchiladas

Cool slices to room temp then pack in shallow boxes. Easy vegetarian dinner recipes often make fine leftovers and this one does too. The sauce sets and the rolls hold shape.

Reheat in a low oven so the cheese melts again without drying. A splash of water under the foil brings back steam. Fresh herbs on top wake the plate.

For lunch boxes cut one roll into coins. Pack lime and a small salsa cup. The bite size pieces please kids and save time.

8) Try these Main Course next

9) Vegetarian Black Bean Enchiladas