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Enchilada on a white place with a silver fork and garnished with cilantro.
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5 from 5 votes

Black Bean & Corn Vegetarian Enchiladas

Lots of vegetables combined with cheese and homemade Enchilada sauce make the perfect dinner any night of the week.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Gluten Free, Mexican
Servings: 8
Author: Stephanie


  • 8 gluten-free tortilla wraps
  • 1 15 ounce can black beans rinsed and drained
  • 1 cup frozen corn kernels rinsed and drained
  • 1 medium yellow onion diced
  • 3 cloves garlic chopped
  • 6 cremini mushrooms sliced
  • 1 green bell pepper diced
  • ½ red bell pepper diced
  • 1 large tomato chopped- can substitute with diced canned tomatoes juice drained.
  • handful of chopped cilantro
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • ¾ tsp. chili powder
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 4 ounces cheddar cheese shredded
  • 4 ounces Monterey jack cheese shredded
  • 1 ½ cups enchilada sauce


  • Preheat oven to 350 degrees
  • Rinse and drain the black beans and frozen corn. Chop onions, garlic, mushrooms, bell peppers, tomatoes and cilantro.
  • Heat olive oil over medium high heat and add onion and garlic. Sautee for about 2 minutes.
  • Then add mushrooms and peppers and cook additional 3-4 minutes.
  • Add remaining ingredients reserving the cheese and enchilada sauce till the end. Then cook an additional 10 minutes.
  • Spoon bean and veggie mixture equally between wraps and put handful of cheese on top.
  • Wrap and place seam side down in large casserole dish. Cover with enchilada sauce and additional cheese.
  • Bake in preheated oven approximately 30 minutes till bubbly and brown.
  • Let stand 5-10 minutes prior to serving