Veggie Black Bean Enchiladas with Courgettes & Corn

Black Bean Enchiladas with Courgettes & Corn Recipe

55 Minutes
Serves: 2
Delicious Vegetarian black bean enchiladas, Soft wheat wraps stuffed with courgette, black beans and corn spiced with coriander and cumin coated in a tomato, garlic, oregano, cumin and chilli sauce, topped with a layer of melted cheddar cheese.

Recipe Ingreds

Enchilada

  • 1 tin tinned black beans
  • black pepper (to taste)
  • 20 grams cheddar cheese
  • 0.5 tsp chilli flakes
  • 1 courgette
  • 6 sprig fresh coriander
  • 1 cloves garlic
  • 0.5 tsp ground cumin
  • 1 tbsp olive oil
  • 1 onions
  • salt (to taste)
  • 1 tin tinned sweetcorn
  • 1 tbsp tomato puree
  • 150 ml water
  • 4 wraps

Sauce

  • 0.25 tsp chilli powder
  • 1 tbsp cider vinegar
  • 1 tsp oregano (dried)
  • 2 fresh chilli
  • 1 cloves garlic
  • 0.5 tsp ground cumin
  • 1 tbsp olive oil
  • 1 onions
  • 2.5 grams brown sugar
  • 1 tin tinned tomatoes
  • 150 ml water
  • salt (to taste)
  • black pepper (to taste)

Salad

  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves

Recipe with pictures Steps

Step 1

  • heat the olive oil in the frying pan
  • peel and chop the onion(s) finely
  • add to the frying pan
  • cook for 5 minutes

Step 2

  • wash and finely chop the chilli
  • add to the frying pan
  • cook for a minute or two

Step 3

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 4

  • add the spices to the frying pan
  • cook for a minute or two
  • add the tinned tomatoes
  • add the remaining sauce items to the frying pan
  • season with salt and pepper
  • cook the sauce till it thickens

Step 5

  • set the oven to 190C 375F or gas mark 5
  • heat the olive oil in a new frying pan

Step 6

  • peel and chop the onion(s) finely
  • Add the onions to the frying pan and cook until soft
  • cook for 5 minutes
  • wash the courgettes chop into chip shapes
  • add the courgettes to the frying pan
  • cook for 5 minutes
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 7

  • Drain the beans and wash in cold water
  • add to the frying pan
  • Gently squash some of the beans with a fork

Step 8

  • add cumin, chilli flakes add tomato puree to the frying pan
  • cook for a minute or two

Step 9

  • drain the corn
  • add to the frying pan
  • add the water to the frying pan

Step 10

  • wash and finely chop the fresh coriander
  • add to the frying pan
  • cook for 2 minutes
  • set a side

Step 11

  • when the sauce is ready add half the sauce to the beans and vegetables
  • season with salt and pepper
  • slice the cheese
  • warm the wraps in the microwave for 30 seconds

Step 12

  • place a thin layer of sauce on the base of the ovenproof dish
  • divide the vegetable mixture between the wraps
  • roll the wrap
  • place in an ovenproof dish
  • repeat for each wrap

Step 13

  • pour the remaining sauce over the rolled wraps
  • sprinkle with cheese
  • place in the oven
  • cook for 20 mins
  • if cooking extra for the freezer store the extra enchilada wraps in a freezable container pour over the extra sauce allow to cool and then place in freezer

Step 14

  • while the enchiladas are cooking
  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 15

  • remove the enchiladas from the oven
  • serve two wraps for each person with salad

Recipe Utensils

  • 3 chopping board
  • 2 frying pan
  • 2 Garlic crusher
  • 3 large knife
  • 2 oven proof dish
  • 1 sieve

How to make veggie black bean enchiladas with courgettes and corn 

First make the enchilada sauce, fry the onions till soft, chop the chilli and add to the frying pan cook for a minute or two then add the crushed garlic. add the chilli and cumin cook for a minute or two. Add the tomatoes, oregano, vinegar, sugar and water, cook till the sauce thickens and then season with salt and pepper set a side. In a new frying pan add the onions and cook till soft, chop the courgettes into batons and add to the frying pan cook for five minutes. Add the garlic cook for a minute, then add the drained black beans, crush the beans, add the chilli flakes, cumin and the tomato puree, cook for five minutes add the corn and chopped coriander.  Add half the sauce to the vegetables and beans, place a little sauce in the bottom of the casserole dish, place the vegetable mixture into the wraps and roll place in the casserole dish. Pour the remaining sauce over the enchiladas and top with cheese, bake in the oven and cook for 20 minutes. 

What makes our vegetable enchiladas the best 

Our homemade enchilada sauce definitely makes these the best enchiladas, with a delicious combination of herbs and spice that perfectly marry with the black beans and corn. 

Make homemade bean and vegetable enchiladas for dinner tonight

Enchiladas are a great dish all year round and are perfect for a family meal or evening meal we usually serve them in spring, autumn and winter, with a light green salad and tomatoes 

Courgette & black bean Enchiladas for a dinner party main course

This dish is perfect for a dinner party as the sauce and filling can be made the day before, making it the perfect main course for any Mexican veggie dinner party theme. To complete your dinner serve with Mexican potato cakes with salsa and a Sopaipilla Cheesecake

Other Veggie Mexican recipes

Black Bean Quesadilla with Mexican Salad

Vegetable Fajitas with a Lettuce and Avocado Salad

Cheese and Bean Burritos with Avocado


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