When it comes to Mexican, Tex Mex, or Mexican inspired dishes, I have a serious weakness. In this household, we eat some form of black bean, chili pepper, cilantro, tortilla, or salsa at least three nights per week, and sometimes up to four. Seriously. We need to branch out.
We even live just a few blocks from one of the best Mexican restos in D.C., Loriol Plaza. I am a fiend for their chips and salsa. Even now, as I write this post at 8am I’ve developed a stark craving for that smoky, salsa goodness. And I just had it on Wednesday!
But hear me out. Being a vegetarian, this type of food works perfectly for me. It’s not all salads and rabbit food for us non meat eaters. We need heft and substance with our meals just like everyone else, even if these meals consist entirely of vegetables. And my fiancé is not a vegetarian so the meals I prepare need to satisfy him as well (though, personally, I tend to follow the philosophy of “I cook it, you eat it and like it.”). This baked enchilada dish is perfect for us. It’s hearty, super flavorful and you don’t miss the meat- not even a little bit.
Ingredients: (Makes 4 to 6 servings)
1 package small corn tortillas (I use organic but use whatever you can find)
2 cans black beans drained
2 cloves garlic minced
1 bunch cilantro chopped
1 cup onion chopped (divided)
1 small can green chilies or a spoonful of jarred/fresh sliced jalapenos (or all of these!)
1 can Hatch brand green enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey jack cheese (or whatever kind you like) (divided)
1/2 lime (juice and zest)
1 Tablespoon cumin
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon cinnamon (optional)
Directions: Preheat oven to 350 degrees.
In a mixing bowl, combine black beans, garlic and about 2/3 of the chopped onions.
Then, a handful of the chopped cilantro. Save the remaining cilantro for garnish.
Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about a third of the shredded cheese to the mixture. Combine well.
Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can (I suck at this) and then place them in a baking dish like so.
Pour the green sauce on top so that it coats each tortilla.
Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with pickled jalapeno slices but if you’d prefer mild chilies (or if you want to skip this step altogether), go for it! This is your meal so make it however you like.
Bake for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown. 
Hot, melty cheese is a glorious thing. Sigh.
Serve hot with additional cilantro on top. 
Feel free to enjoy these with a side of sour cream or fresh salsa, though, I like mine as is. I simply cannot get enough of these.
Seriously. It’s a problem.
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{ 60 comments… read them below or add one }
This is my FAVORITE enchilada recipe; I’ve made it at least 5 times now. My only recommendation is that if you don’t stuff your tortillas (like me) then half the filling! I always have half left over when I don’t!
I’m so glad you like the recipe!
Love these!!! The cinnamon is the secret ingredient, for sure! So delicious.
Thank you! This is lush. I’m cutting down on meat and had not thought about using beans. The green sauce isn’t available here so I make char-grilled red pepper and tomato sauce, nice and smokey.
You could certainly use any red or other sauce available. Enjoy!
As the only vegetarian joining a carnivorous family of 3, it’s hard to keep everyone happy at dinner time. These received high praise from the meatiest eater in the bunch, “I didn’t know you could make enchiladas this good without chicken!” Thanks for this great recipe!
Amy, thanks for writing! So glad you liked the recipe!
I am going to make this for myself and a version with taco meat for my carnivore husband.
Nice! Hope you enjoy!
I literally just made this. Very good. I am trying to slowly take chicken out my lifestyle so I can be a full fledged vegetarian. I added about 2 cups of white rice to the bean mixture, and on used 1 can of black beans (not a bean fan). It was a great experience, glad I stepped out the box. Thanks.
Love the use of rice in this dish! Glad you enjoyed it.
just tried this recipe in australia, where a lot of these ingredients are hard to come by. had to use bottled salsa verde instead of enchilada sauce, and added black olives as a garnish (which I love). couldn’t keep the tortillas from breaking but it tastes delish anyway!
Christina, try dipping the corn tortillas in a bit of warm water before rolling them up. This will help them stay together.
I came across this recipe this recipe through pinterest and thought I would try it for dinner tonight. Even though I had some issues with assembling the enchiladas I made it into a lasagna type dish and it was SO flavorful and delish! thank you so much for sharing
Sorry you had trouble assembling! Some tortillas are easier to work with than others (try wetting the tortillas with a bit of water if they are dry and break apart when rolling). Glad you liked the flavors. This is one of my faves.
Hi Jen! I came across your blog from a Pin on this recipe on Pinterest. I made this tonight; me and my husband both loved it! As a fellow vegetarian, I appreciate the meatless version of this Mexican classic. Looking forward to following your blog!
I’m so glad you enjoyed the recipe! Thank you so much for your comment!
THESE WERE SOOO GOOD! I HAD A ROASTED CHICKEN, DICED UP,ADDED IT, INSTEAD OF ROLLING THE ENCHILADAS I ZAPPED THE CORN TORTS JUST ALITTLE THEN CUT THEM IN 6 PIECES DID IT CASSEROLE STYLE, TOPPED WITH SLICED OLIVES DOWN THE MIDDLE, DELISH!!
Terrific! I’m glad you liked it! Your modifications sound tasty.
I made this dinner for my meat and potatoes loving fiance last night with a few alterations (flour tortillas because he hates corn tortillas, chipotle corn, and extra garlic) and he loved it!
The only thing is, I cooked it at 350 for 20 minutes and it still needed quite a bit of time… it might be my oven but next time I will cook it at 400 for 20 minutes and watch it from there.
Next time I’m also going to add some fresh jalepeno and substitute greek yogurt for the sour cream to cut down on the calories.
So so good though, thank you for this recipe!
I have a gas oven that heats up quickly so that might have been the difference. Love the idea of adding fresh jalapenos and greek yogurt! Yum!
Have you ever made ahead and put them in the freezer? I am doing that tonight (Monday) for a party on Friday…just hoping they turn out OK…not sure how long to extend the cooking time…maybe 40 minutes?
You know, I haven’t tried freezing them. I’d probably bake them and then freeze them- that way you would only need to reheat them, essentially. But your way may work too. Just be sure to cook until they are cooked through (keep an eye on them). Let me know how they turn out! Good luck!
I made these tonight and they were so tasty. I used vegan cheese and that worked out great. The cooking instructions were off for my location though. They were not ready after 20 minutes at 350. I brought up the oven to 400 and put them in for another 15 minutes. I think next time I will start off at 400 degrees and watch it at about 20 minutes. It could have been my elevation.
Good to know! Glad they worked out for you!
I tried making them and they are super yummy!! One tip, I would sautee the onion a little before adding it to the black beans. It was still pretty raw even after we cooked the enchiladas in the oven. Still delicious though.
Thanks for the tip! I personally love the contrast between the rawer onions and the soft enchiladas. But your way would certainly work too.
Just made these and they are my ABSOLUTE FAVORITE enchiladas everr….and possibly my absolute favorite mexican dish as a whole!!! Well done
Just moved back home from graduating college, and testing out recipes on my parents so I know what my favorites are when I get my own kitchen – and they absolutely adored tonights meal! Definitely keeping this recipe close!
Aw, I’m so pleased to hear you enjoyed the dish! Thank you so much for your comment!
So my husband said its the best meal I ever made (he must be forgetting my lamb dish???) – I said so the only recipe you like is somebody elses LOLOL!!!
Ha! Glad you guys enjoyed it!
Mine are in the oven and I cannot wait to eat them!!!!!!!!!!!!!!!!!
Mmmmm yuuuum looks so good gonna make this and add corn!
Love the addition of corn! Yum!
I made this for dinner tonight! I am a vegetarian and my fiancé is not. We both loved it! He is taking leftovers for lunch. I am so glad I found your blog.
Wonderful! I’m so happy you both like the dish. And thanks for letting me know!
I’ve been in a Mexican food craze lately, adding this to my “Must Make” list
Yum! I love black bean enchiladas and I adore green enchilada sauce! A must make.
Yum!
These look like they will be popular in my household! Going to give them a try….
Hope you and Sam like them!
Just visiting your blog for the first time! Everything looks so delicious! I look forward to trying out some of your recipes!
Hi, Becca! Welcome to Keep It Simple Foods! Thanks for your comment!
How do you get this recipe to print out in recipe format?
Sandy, sorry but I haven’t added that feature to my blog yet. The best/easiest way is to cut and paste the text into word. Alternative, set up your laptop in your kitchen and follow along!
Thanks – I’ll just write it out-no problem. I will be making these soon.
I just added a “print this” feature. Try it out and see if you like it. I don’t have access to a printer today so I’ll probably test it out tomorrow. Let me know what you think! Thanks!
Oh my! I just tried the “Print This” feature for this recipe and it started printing 15 pages! Luckily, I was standing by the printer and canceled the rest of the pages. I guess you’ll need a short condensed recipe format set up for the print versions. Thanks Jen.
a pretty good problem to have, if you ask me
I also LOVE mexican inspired food! This looks really delicious and I may have to try it soon!
Cheese!! I love enchiladas, and I’m happy these are vegetarian! Sour cream makes my stomach hurt, but I’m sure something like greek yogurt would be a suitable substitute.
You could def use yogurt instead of sour cream! Great idea! CHEEEEEEESE!
This looks so yummy. I’m not a big enchilada sauce person, but I think I’ll try this recipe as is. I just love topping my food with fresh cilantro and parsley. Beautiful photo’s too!
Thanks, Lisa! My fiance doesn’t like the typical red sauce which is why we use green sauce. You could easily make this without sauce and it would still be great!
So tasty! I could each enchilada sauce by the spoonful – no joke. Mexican is so addicting. I’m even throwing a Mexican-themed baby shower tomorrow!
Love that idea for a baby shower! So fun!
The mamma has been craving Mexican too.
These look and sound SO delicious. I love how you mentioned that we need heft and substance as vegetarians. We eat Boca, tofu or black beans at least 3 nights a week in our house because we need the protein! And this recipe sounds so similar to the enchiladas I make but they look a lot prettier and sound spicier. Spicy + Aparna = Happy Aparna! Thanks for sharing this recipe, Jen! I hope you have a great weekend
Thank you, Aparna! I hope you like the recipe. Have a great one!
Shoot! Ok, I’ll mess with it and see if I can’t fix the problem. Thanks for letting me know!
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