Mexican-style black bean and vegetable enchiladas

After trying Amy’s cheese enchiladas (a frozen meal that is surprisingly tasty), we felt inspired to make a vegetarian enchilada recipe. We tried this recipe from Feasting at Home: https://www.feastingathome.com/vegetarian-enchiladas/

First, for the sauteed vegetable filling, we used: 1 medium red onion, 4 garlic cloves, 1 small Korean sweet potato (skin on), 2 small-medium poblano peppers (seeded), 1 corn on the cob (kernels removed). For the beans, we used 15.5 oz no-salt black beans, drained and rinsed.

Second, for the tortillas, we used ten 6-inch yellow corn tortillas (we couldn’t find 8-inch corn tortillas, and we wanted to use corn like Amy’s did). For that reason, we proportionally filled each tortilla with 1/4 cup bean-veg filling and 1 Tbsp shredded cheese (we like Tillamook Mexican blend). The ten enchiladas fit snugly into the 9×13” baking dish.

Finally, we also made the blogger’s homemade enchilada sauce, which was delicious: https://www.feastingathome.com/quick-enchilada-sauce/ Unfortunately, towards the end of cooking we realized that one batch wasn’t enough – the sauce in the casserole dish had dried out (and we like our enchiladas saucy). We were able to quickly make a second batch, heat it in a small pot on the stove, and then ladle the sauce over the already baked enchiladas. In the future, we will double the enchilada sauce recipe to have extra sauce to serve at the dining table. (We also may try coating each tortilla with oil before filling it. See Note below.)

We served the enchiladas with a Mexican slaw (separate recipe). The slaw complemented the enchiladas well. (July 2025)

Note: While researching enchilada recipes, we noticed a tip in another recipe to lightly heat up each tortilla in a pan coated with oil before adding the filling. The recipe author explained that the coating of oil would protect the tortilla from absorbing too much of the enchilada sauce and falling apart; we infer this may also mitigate the sauce from drying out. We may incorporate that tip the next time we make this recipe.