If you are looking for a new addition to your vegetarian staples, look no further than our black bean enchiladas recipe.

These enchiladas are the answer to all of the problems you never knew you had. A combination of Mexican spiced vegetables and beans in a hot tomato sauce. Finished with a decadent cheese roux. Muy Bueno.

Black bean enchilada

Serves 4 (one wrap each)


1 tbs vegetable oil 

1 large white onion chopped

4 plain tortlilla wraps 

1 red pepper chopped

1 tin of black beans drained

2 carrots chopped 

2 cloves garlic minced 

1 tin red kidney beans drained 

1 fresh red chilli sliced 

2 tsp Ground coriander 

1 tin chopped tomatoes 

1 tsp dried coriander leaf 

2 tsp smoked paprika 

1 tsp paprika 

2 tsp cumin 

1/2 tsp hot chilli 

1/2 tsp cayenne 

50g butter 

500ml milk 

50g all purpose flour 

130g grated mature cheddar 

1 small bunch of coriander 

4 cocktail sticks 


  1. Before you begin cooking, turn on your oven and set to 200℃ electric, 180℃ fan. 
  2. Heat the vegetable oil in a large pan and add the onions, garlic, and carrots stirring every few minutes until browning slightly. 
  3. Then add the red pepper, chilli and black beans, along with all of the dried spices and stir through making sure to coat all of the vegetables and cook over a medium heat for 4-5 minutes.
  4. Add the chopped tomatoes and kidney beans to the pan and mix in well. Reduce the heat and allow to simmer for around 7 minutes, add a splash of water if the mixture becomes too dry. But remember you do not want the consistency to become too watery so the wraps hold together. 
  5. Grease a 30cmx20 baking tin and place in the first wrap. Fill the wrap with a quarter of the bean mixture and fold the edged of the wrap to the centre. Use a cocktail stick to pin the wrap closed. Repeat the process with the remaining three wraps, filling the baking tin equally. 
  6. Then in a smaller pan, melt the butter on a low heat and add the flour. Stir constantly until the mixture begins to come together and turn a very light brown. Gradually add the milk in stages, storing as you go. Be patient and consistent to make sure all of the lumps have been eradicated.
  7. Once you have a smooth roux, add the grated cheese (saving some to put on top). Mix in the cheese and a crack of black pepper and salt if needed. 
  8. Coat the wraps with the cheese sauce and top with the remaining cheddar and place on the top shelf of your oven for 15-20 minutes or until the cheese starts to turn golden. 
  9. Once out of the oven serve each of the black bean enchiladas with a sprig or two of fresh coriander and enjoy. 

Serving suggestions:

If like us, you have a large appetite, you may be able to get through two of these enchiladas per person. However, if you are cooking for four, try serving these black bean enchiladas with a handful of salted tortilla chips and a bowl of fresh guacamole. 

MORE: Chilli con carne – RECIPE

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Hi, we're Matt & Lorna. Two travellers on one path hoping to share some of our experiences with you.

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