Veggie Black Bean Enchiladas with courgettes and corn

Veggie Black Bean Enchiladas Recipe

55 Minutes
Serves: 2
Delicious Vegetable and black bean enchiladas, Soft flour tortillas 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 and baked in the oven till golden brown

Recipe Ingreds

Enchilada

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

Sauce

  • 0.25 tsp chilli powder
  • 1 tbsp cider vinegar
  • 1 tsp oregano (dried)
  • 1 whole fresh chilli
  • 1 cloves garlic
  • 0.5 tsp ground cumin
  • 1 tbsp olive oil
  • 1 whole 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 whole 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

  • heat the olive oil in a new frying pan
  • 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 6

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

Step 7

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

Step 8

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

Step 9

  • wash and finely chop the fresh coriander
  • add to the frying pan
  • cook for 2 minutes
  • set a side
  • set the oven to 180C 350F or gas mark 5

Step 10

  • 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 11

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

Step 12

  • 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 13

  • 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 14

  • 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 enchilada with courgettes and corn

homemade enchilada sauce

This spicy red enchilada sauce is simple to make and tastes amazing, the sauce has a tomato base and is flavoured with chilli, oregano and cumin. To make the 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.

Mexican bean enchiladas

Soft flour tortillas, packed with black beans, courgettes and sweetcorn topped with mole red enchilada sauce and cheese baked in the oven till golden brown. To make the dish 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.

Freezing this dish

Freeze this dish before you cook it, make sure it has fully cooled before you freeze. To reheat, make sure it is fully defrosted and then follow the normal cooking instructions.

When to cook authentic bean and courgette enchiladas with cheese

This dish is great all year round, we usually serve it in spring, autumn, or winter, with a light green salad and tomatoes. You can make this dish at the weekend and freeze extra for a quick homemade dinner midweek.

Who will love this recipe?

This dish is perfect for the whole family or for just two. It is perfect for vegetarians and cheap to make so great if you’re on a budget.

Courgette, black bean and corn 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 Sopapilla Cheesecake


What to eat with Vegetarian enchiladas with beans, courgettes and corn?

We serve this dish with a simple green salad, but for other dinner ideas serve it with some different side dishes

  • a Mexican salad
  • Mexican rice
  • Spicy oven baked chips
  • Jacket potatoes

What makes our Mexican vegetable and bean enchiladas the best

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

What are enchiladas 

Enchiladas are traditionally a Mexican dish, they are soft tortillas, corn or flour, wrapped around a filling of meat of vegetables, topped with an authentic mole red or green enchilada sauce and tolled with cheese.

Ingredients

Tortilla- you can use either corn or flour sift tortilla wraps, this recipe uses flour tortillas as the corn tortillas have a stronger flavour that can overwhelm the flavours. 

Cheese- you can use any strong flavoured cheese that melts well, we have used cheddar cheese but you can use a traditional manchego cheese .

beans - black beans are used regularly in Mexican cooking and are readily available in the supermarket, if you dont have any you can use kidney beans, if you choose to use them crush them a little 

Vegetables  we use corn and courgettes, but you can also use sweet potatoes or butternut squash 

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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