Easy Black Bean and Corn Enchiladas
These easy black bean and corn enchiladas are the kind of meal that makes you wonder why you ever bothered with takeout. They’re packed with flavor, loaded with plant-based protein, and come together in under an hour. The combo of black beans, sweet corn, green chilies, and a kick of chili powder wrapped in warm tortillas and smothered in enchilada sauce is pure comfort food.
Whether you’re fully plant-based or just trying to eat more veggies, this recipe is a solid win. It’s easy to prep, customizable with your favorite toppings, and a great way to sneak in a meatless Monday. Plus, the leftovers? Even better the next day. You can use flour or corn tortillas depending on your mood (or what’s in your pantry).
Why You’ll Love Easy Black Bean and Corn Enchiladas
These enchiladas are hearty, satisfying, and incredibly simple to make. They’re completely plant-based and perfect for both meat-eaters and vegetarians alike. The filling is flavorful but not too spicy, and the melty vegan cheese on top makes it feel indulgent without any dairy. You can prep it ahead, make it in one dish, and feed a crowd without breaking a sweat. Whether you’re serving picky eaters, hungry teens, or just yourself, this recipe fits the bill.
What You Need To Make Easy Black Bean and Corn Enchiladas
You’ll need black beans, corn, canned green chilies, enchilada sauce, and your favorite tortillas to start. Season it all with sea salt and chili powder, then top with vegan cheddar shreds before baking. Optional extras like vegan sour cream and scallions add the perfect final touch. You can find the exact amounts and substitutions in the recipe card below.
How To Make Easy Black Bean and Corn Enchiladas
Start by preheating your oven to 425° and lightly greasing a 9×13 baking dish with cooking spray. Pour one can of enchilada sauce into the bottom of the dish and spread it around to evenly coat the base.
In a medium bowl, mix together the black beans, corn, green chilies, salt, and chili powder. This is your tasty filling. Scoop about ¼ cup of the bean mixture into a tortilla, roll it up snugly, and place it seam side down in the baking dish. Repeat until all the tortillas are filled and lined up in the dish.
Pour the second can of enchilada sauce over the top, making sure to cover all the tortillas. Sprinkle with vegan cheddar shreds and pop it into the oven. Bake for 30 minutes until the cheese is melty and the edges of the tortillas are slightly browned.
Serve warm with a drizzle of vegan sour cream or a spoonful of cashew cream if you’re feeling fancy. Finish it off with a sprinkle of scallions for a bit of crunch and color.
Commonly Asked Questions
Can I make these enchiladas ahead of time?
Yes. Assemble them in the dish, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if going straight from fridge to oven.
Do I have to use vegan cheese?
Not at all. If you’re not dairy-free, feel free to use regular cheddar. Or skip the cheese entirely if you prefer a lighter dish.
Are corn or flour tortillas better for this recipe?
Both work great. Flour tortillas are more pliable and easy to roll, while corn tortillas offer a gluten-free option. Warm corn tortillas briefly to avoid tearing.
Can I add extra veggies or protein?
Totally. Diced bell peppers, spinach, or even cooked quinoa mix in well. Just don’t overstuff the tortillas or they’ll burst open.
What sides go well with enchiladas?
Spanish rice, guacamole, or a fresh salad make perfect companions. You can even serve them with tortilla chips and salsa for a full-on feast.
Easy Black Bean and Corn Enchiladas
Ingredients
- Cooking spray
- 2 10 ounce cans red enchilada sauce
- 1 15 ounce can black beans, drained and rinsed
- 1 ½ cups 352 g frozen or fresh corn, thawed if frozen
- 1 4 ounce can green chilies
- ½ teaspoon sea salt
- ½ teaspoon chili powder
- 10 6 inch flour or corn tortillas (see tip)
- ¾ cup 118 g Store bought vegan cheddar shreds or punk cheddah sauce (page xx)
- Store bought vegan sour cream or 3 minute cashew cream optional
- 6 scallions thinly sliced
Instructions
- Preheat the oven to 425° and lightly grease a 9×13 baking dish or pan with cooking spray. Add 1 can of enchilada sauce to the bottom of the baking dish to coat it.
- In a bowl combine the black beans, corn, chilies, salt and chili powder. Add ¼ cup of the bean mixture to a tortilla, roll up the tortilla and place it seam side down in the prepared baking dish. Repeat with remaining tortillas until all are filled. Pour the remaining can of enchilada sauce over the enchiladas covering all of the tortillas. Sprinkle the cheddar shreds over the top of the enchiladas.
- Bake for 30 minutes until the cheese is melted and the edges of the tortillas have started to brown.
- Serve with a drizzle or dollop of sour cream, if desired. Sprinkle with scallions.