Black bean and corn enchiladas are hearty, filling, satisfying, and delicious. These enchiladas are my kids’ favorite, but easy to spice up to your liking. They’re easy to make naturally vegetarian, vegan, or gluten-free!

A beautiful pan of red enchiladas topped with sliced avocado, cilantro, and red onion. These delicious black bean enchiladas are vegetarian and vegan friendly.

A few weeks ago Yummy Hubby decided to take on Sunday night dinner. You guys, it was so much fun. The girls loved the change of Daddy making dinner and a night off from cooking was just what I needed. I have a pretty great collection of cookbooks, but he headed straight to the one of the only cookbooks he had from before we were married, Dad’s Own Cookbook. It was pretty cute. After perusing the pages he settled on the vegetarian tacos and went to the grocery store to do the shopping. Our whole family absolutely loved the tacos and the girls requested them again.

As I mentioned in the Homemade Enchilada Sauce recipe, my eldest daughter is currently in an enchilada phase. So I decided to recreate the taco filling from Daddy’s cooking night, but use it as enchilada filling. It worked so well I had to share the recipe with you. These hearty black bean enchiladas are filled with saucy black beans, corn, and bell peppers. They are mild and kid-approved, but easy to spice up if you like heat. These tasty black bean enchiladas are easy to make vegetarian (if you use cheese), vegan (if you use no cheese or dairy-free cheese), and gluten-free if you use gluten free tortillas.

One red vegan black bean enchilada on a rustic plate with shredded lettuce and avocado.

These black bean and corn enchiladas were the first ones I tried with my Homemade Enchilada Sauce. Though I made the enchilada sauce the day before, it felt so good to make most of this meal completely from scratch. The homemade sauce gave these enchiladas the perfect amount of heat and flavor. I love adding freshness with heaps of toppings on top of my enchiladas. Does this look like an salad? I’m cool with that.

A skillet filled with black bean and corn enchilada filling to make vegetarian enchiladas.

The filling for these black bean enchiladas is almost like a chili. If you have left over filling, just plop it in a bowl and eat it as-is. It’s also delicious served as my hubby did, as a taco filling.

Vegetarian enchiladas in a white kitchen. These delicious enchiladas are filled with black beans and corn.

Enchilada night is always a success in my family and these black bean vegetarian enchiladas are the current favorite. Another favorite are my Roasted Butternut Squash and Black Bean Enchiladas from a few years ago.

I’ll share the video for the enchilada sauce in case you’d like to see how to make it.

Yield: About 8 enchiladas

Black Bean Enchiladas

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Hearty and satisfying vegetarian enchiladas stuffed with a mixture of beans and corn. These are a favorite in my house!

Black Bean Enchiladas


For Enchiladas

  • 1 tablespoon olive oil
  • 1 green bell pepper, seeded and chopped
  • 15 oz. crushed tomatoes
  • 2 tablespoons taco seasoning
  • 3 cups cooked drained black beans (2-15 oz. cans)
  • 1 (15 oz.) can corn, drained
  • 8 favorite tortillas (I used flour, use GF if needed)
  • 1 cup shredded cheddar cheese, dairy-free (optional)
  • 1 batch homemade Easy Enchilada Sauce (or store bought)

For Garnish

  • 1 large avocado, sliced for serving (or prepared guacamole)
  • 1 head Romaine or iceberg lettuce, shredded for serving
  • 1 small red onion, thinly sliced
  • fresh cilantro leaves


  1. Heat olive oil in a large skillet over medium high heat. Add the bell pepper and saute until tender-crisp, about 5 minutes. Add the tomatoes, taco seasoning, and beans. Simmer over low heat, partially covered, for 20 minutes, stirring occasionally until the mixture is very thick. Stir in the corn to warm.
  2. Preheat the oven to 375 degrees F. Coat the bottom of a 9x13-inch casserole dish with cooking spray. Coat with a thin layer of enchilada sauce.
  3. Place about 1/4-1/2 cup of the bean filling in a line down each tortilla. The amount you use will depend on the size of your tortillas. You'll get the hang of it once you do it once or twice. Sprinkle with cheese, if desired. Roll each tortilla over the filling and place seam-side-down in the casserole dish. Cover the enchiladas with a layer of enchilada sauce. You can sprinkle the top with more cheese if you like, or leave it naked.
  4. Bake enchiladas for about 20 minutes. Serve with avocado, lettuce, red onion, and cilantro.


Nutrition information is approximate and doesn't include toppings in this recipe. I am not a certified nutritionist and the information below is my best estimate based on online calculations. If nutrition facts are important for your health, please calculate using your favorite nutrition calculator. Further, I personally don't promote calorie counting unless directed by a doctor, but prefer to focus on feeding our bodies nourishing foods.

Nutrition Information:
Yield: 8 Serving Size: 1 enchilada
Amount Per Serving: Calories: 312Saturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 58gFiber: 0gSugar: 0gProtein: 10g
The BEST vegetarian or vegan enchiladas stuffed with black beans, corn, and peppers, and topped with avocado.