Roasted Red Pepper & Black Bean Enchiladas

You’ll love every bite of these cheesy black bean enchiladas with sweet roasted red peppers. This satisfying vegetarian dinner is filled with flavor, requires only 7 ingredients, and is meat eater approved!

Enchiladas in white dish covered in melted cheese and avocado slices.

I don’t know about you, but I love me some enchiladas. Especially with some tasty beans and sweet roasted peppers! So so good.

These veggie enchiladas have been a staple in our home for awhile. I make them all the time and somehow we never tire of their delicious flavor!

Whether you’re in need of a meal to bring to a friend, or you’re tight on time to make a tasty family meal – these cheesy enchiladas are the perfect recipe.

Now, let’s get cookin’!

Ingredients Needed

To make this meal you’ll need just 7 simple ingredients. Here’s all that you’ll need to make it happen: flour tortillas, Mexican blend cheese, garlic powder, black beans, red peppers, enchilada sauce, and oil.

Enchilada ingredients arranged on top white counter top.

How to Make Black Bean Enchiladas – Step by Step

  • (1) First, core the peppers and wash the seeds out. Brush with oil and broil on HIGH for 10=15 minutes (rotate every 2-3 minutes until equally charred).
  • (2) Let peppers cool before removing charred skin with paper towel. Then dice peppers.
  • (3) Simmer black beans on stove top for 8-10 minutes with garlic powder and salt.
  • (4) When black beans are finished fill in tortilla with red peppers, then roll. Repeat until finished.
  • (5) Spread thin layer of enchilada sauce on bottom of baking dish, then add folded enchiladas. Cover with generous amount of sauce and then cheese. Bake uncovered at 350F for 15 minutes.

Extra Enchilada Tips

The filling: I only added peppers to this recipe, but you can certainly add more roasted vegetables such as small chopped broccoli, mushrooms, zucchini, or corn.

The sauce: I absolutely love Siete enchilada sauce – the ingredients are super clean, fresh, and the taste is perfection. If you have a yummy homemade sauce for enchiladas, feel free to use it up in this recipe!

Tortilla choices: I’ve used both corn and flour tortillas when it comes to enchiladas, both are delicious in different ways. Corn will have more flavor but less doughy texture, flour holds super well and has a soft texture with less intense flavor. For a happy medium use a blended tortilla of corn + flour!

Toppings: we love serving this up with avocado slices and cilantro over top!

Tips for Freezing & Storing Leftovers

Keep leftovers fresh by storing in a glass airtight container chilled in the fridge for 3-5 days. Reheat in oven at 350F covered with foil or microwave.

Freeze by assembling enchiladas in a dish with sauce and cheese – do not bake. Wrap thoroughly with plastic wrap, then freeze for 1-2 months. When ready to prepare, remove and let thaw before baking at 350F for required cook time.

Enchiladas in white dish covered in melted cheese and avocado slices.

I hope you love these soft & cheesy black bean stuffed enchiladas. They have all the flavor you could ask for – and all the veggies too!

Enjoy, friends! xoxo

More Vegetarian Meals to Try

We are big fans of veggie-forward dinners. If you love recipes like this one, we think you’ll also be big fans of these as well:

If you tried this Roasted Red Pepper & Black Bean Enchiladas recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Enchiladas in white dish covered in melted cheese and avocado slices.

Roasted Red Pepper & Black Bean Enchiladas

You'll love every bite of these cheesy black bean enchiladas with sweet roasted red peppers. This satisfying vegetarian dinner is filled with flavor, requires only 7 ingredients, and is meat eater approved!

Servings 10
Prep Time: 20 mins
Cook Time: 15 mins

Course: Main Course
Cuisine: American, Mexican
Tags: black bean enchiladas, vegetarian enchiladas
Freezer Friendly: Yes
Calories: 297 kcal
Author: Bethany Kramer

Ingredients

  • 10 flour tortillas (small to medium sized)
  • 2 red bell peppers, cored and deseeded
  • 2 tablespoons oil
  • 2 14 oz canned black beans, drained
  • 1 teaspoon garlic powder
  • 1 cup enchilada sauce
  • 3/4 cup Mexican blend cheese
  • salt to taste

Instructions

  1. Peppers: Set oven on HIGH broil. After coring and deseeding peppers, brush them with oil. Lay on a pan and carefully place in oven. Broil peppers for 3ish minutes before removing pan and turning peppers, repeat until peppers are fully cooked and very charred/roasted (10-12 minutes total). Remove and let cool. Use a paper towel to carefully peel away peppers skin. Then dice peppers and set aside.

  2. Black Beans: Add beans to pot on low to medium heat, simmer for 8-10 minutes with salt to taste and garlic powder. Stir occasionally. The beans & liquid should should reduce and thicken.

  3. Assemble enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Then assemble tortillas with a spoonful of black beans (2-3 tablespoons) and sprinkle of diced peppers, roll up and place in baking dish. Repeat until ingredients are finished up. Cover evenly with remaining sauce and sprinkle with cheese. Bake uncovered at 350F for 15 minutes – top with avocados and chopped cilantro. Enjoy!

Notes

Keep leftovers fresh by storing in a glass airtight container chilled in the fridge for 3-5 days. Reheat in oven at 350F covered with foil or microwave.

Freeze by assembling enchiladas in a dish with sauce and cheese – do not bake. Wrap thoroughly with plastic wrap, then freeze for 1-2 months. When ready to prepare, remove and let thaw before baking at 350F for required cook time.

Nutrition Facts
Roasted Red Pepper & Black Bean Enchiladas
Amount Per Serving
Calories 297 Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Cholesterol 8mg3%
Sodium 718.7mg30%
Carbohydrates 42.4g14%
Sugar 4.5g5%
Protein 11.8g24%
Vitamin A 7IU0%
Vitamin C 45mg55%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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