Veggie and Black Bean Enchiladas

Looking for the best veggie and bean enchilada recipe? Set the oven—this Veggie and Black Bean Enchiladas recipe is sure to be a winner. These bean, veggie and cheese-loaded enchiladas are packed with taco-seasoned bell pepper, onion, black beans and corn. Top with more cheese and red enchilada sauce for a meal that’s perfect for any night, but we recommend Tuesdays.
Prep 20 Minutes
Total 55 Minutes
Servings 5

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 1/4 cups frozen corn
  • 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
  • 1/3 cup Old El Paso™ Creamy Salsa Verde Sauce
Recipe Continues Below


  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Stir in 2/3 cup of the enchilada sauce, the taco seasoning mix, black beans and frozen corn; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened. Remove from heat, and pour into medium bowl. Let cool 5 minutes. Stir in 1 1/4 cups of the cheese.
  3. Place tortillas on work surface. Spread 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.
  4. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Drizzle with sauce.

Expert Tips

  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce with your bean and veggie enchiladas.
  • Chopped avocado and chopped fresh cilantro leaves make for a great fresh topping on this veggie enchilada recipe.
  • Swap Old El Paso™ shredded Mexican Style 4 Cheese Blend for the Old El Paso™ Shredded 3 Pepper Cheese Blend for a different flavor twist.


  • 2 Enchiladas Calories 560 (Calories from Fat 220);  Total Fat 24g (Saturated Fat 11g ,Trans Fat 0g);  Cholesterol 40mg;  Sodium 1770mg;  Potassium 440mg;  Total Carbohydrate 66g (Dietary Fiber 9g ,Sugars 7g);  Protein 19g
  • % Daily Value: Vitamin A 20%;  Vitamin C 35%;  Calcium 40%;  Iron 25%
  • Exchanges: 3 1/2 Starch;  1/2 Other Carbohydrate;  1 Vegetable;  1 Very Lean Meat;  4 1/2 Fat
  • Carbohydrate Choice: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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