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Healthy Living for Active Families

Vegetarian Black Bean Enchiladas

Cinco de Mayo is fast approaching and if you eat Mexican as much as we do you will love these enchiladas as a plant based alternative to the traditional version!

I love this recipe because it’s easy, it’s plant based and it’s incredibly inexpensive. You can feed 6 people for under $10.00! You really can’t beat that! 


We try to eat as many plant-based meals here in our house and there’s lots of good reasons why. Even if you set aside the animal rights activist inside me that cringes when thinking about what kind of conditions our meat for consumption is raised in, the nutritionist in me also realizes how big of an impact animal protein has had on American diets. Would you be surprised to learn that it’s the primary culprit for the heart disease problem we’ve got here?

Benefits of a Plant Based Diet

This is just a tiny sample of the thousands of studies that have been done to show that a plant-based diet is the healthiest way to live. Many people think that vegetarians and vegans are don’t get enough nutrients or protein in their diet but the truth is that it’s the meat eaters who are typically nutrient deficient. That being said, pure vegetarians and vegans should take B12 supplements as it is not found in plant sources and also keep an eye on their Vitamin D, iodine and zinc levels.

Vegetarian Black Bean Enchiladas
Serves 6
Easy, inexpensive and delicious plant based enchiladas
Write a review
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
Prep Time
10 min
Cook Time
17 min
Total Time
27 min
439 calories
69 g
12 g
9 g
21 g
4 g
239 g
900 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 439
Calories from Fat 82
% Daily Value *
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 12mg
Sodium 900mg
Total Carbohydrates 69g
Dietary Fiber 12g
Sugars 3g
Protein 21g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 whole wheat tortillas
  2. 1 10oz can enchilada sauce
  3. 2 15.5 oz cans of black beans
  4. 1 cup of Mexican cheese mix
To prep
  1. Grease a 9x12 casserole dish. Heat oven to 350 degrees. Pour enchilada sauce into a shallow bowl or pie dish. Drain and rinse black beans. Heat tortillas in microwave for 30 seconds.
  2. Dip one side of tortilla in enchilada sauce and fill with beans. Fold sides together and place in casserole dish seam side down. Repeat until full and top with extra sauce and cheese. Bake in oven for 15 minutes. Broil for 2-3 minutes or until desired level of crispiness on top.
Motion Mom



  1. These enchiladas are calling to me! What a scrumptious meal…I would love these for breakfast, lunch or dinner! xo, Catherine

  2. We LOVE black beans so these veggie enchiladas would go over well in our house!

  3. Marshie, I had vegetarian burritos on the menu tonight, but was still toying with what I felt like filling them with–know I know 🙂

  4. I love how easy these are! Only 4 ingredients… woot woot!

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