Description
Enjoy these delightful Vegetarian Black Bean Enchiladas, a meatless meal that’s sure to become a family favorite. Tortillas are filled with seasoned black beans and tender vegetables, then smothered in a rich sauce and topped with melted cheese. Perfect for a satisfying weeknight dinner or a festive gathering.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, avocado, salsa
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, and oregano; cook for 1 minute more until fragrant.
- Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
- Warm the tortillas slightly to make them pliable (you can do this in a dry skillet, microwave, or oven).
- Spoon the black bean mixture evenly into the center of each tortilla. Roll up the tortillas and place them seam-down in a 9×13 inch baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for a few minutes before serving. Serve with your favorite optional toppings.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper or a diced jalapeño to the bean mixture.
- If you don’t have corn tortillas, flour tortillas can also be used.
- Feel free to add other vegetables to the filling, such as bell peppers or zucchini.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: Approximately 350
- Sugar: Approximately 5g
- Sodium: Approximately 600mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 10g
- Protein: Approximately 12g
- Cholesterol: Approximately 20mg