Name: Vegetarian Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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; Sour cream; Avocado, sliced or diced; Salsa

Jump to Recipe

Introduction

These Vegetarian Black Bean Enchiladas are a flavorful and satisfying meal that’s perfect for any night of the week. Packed with tasty spices, black beans, and melty cheese, they bring comforting Tex-Mex flavors right to your table.

Two rolled tortillas filled with bright yellow corn kernels and black beans sit side by side on a white plate, placed on a white marbled surface. The tortillas are covered with a rich reddish-brown sauce, topped with melted cheese that has a golden-orange and creamy white mix, slightly browned in places. The edges of the tortillas show some toasty spots, adding texture and depth to the dish. The filling peeks out from the end of the tortillas, showing the colorful mix inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and oregano; cook for 1 more minute until fragrant.
Step 3: Add the black beans, thawed corn, and cilantro to the skillet. Season with salt and black pepper. Cook for 2 to 3 minutes, stirring occasionally.
Step 4: Warm the tortillas slightly to make them pliable by using a dry skillet, microwave, or oven.
Step 5: Spoon the black bean mixture evenly down the center of each tortilla. Roll up each tortilla tightly and place them seam-side down in a 9×13 inch baking dish.
Step 6: Pour the enchilada sauce evenly over the rolled tortillas.
Step 7: Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
Step 8: Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Step 9: Let the enchiladas stand for a few minutes before serving. Add optional toppings like sour cream, avocado slices, or salsa as desired.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the bean mixture.
Use whole wheat or flour tortillas if corn tortillas are unavailable or too fragile.
Add cooked chopped bell peppers or zucchini to the filling for more vegetable variety.
Swap Monterey Jack cheese with a Mexican blend or cheddar for different flavors.

Storage

Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual portions, though the oven method helps keep the sauce and cheese texture best.

How to Serve

A white rectangular baking dish holds three rolled enchiladas laid side by side, each covered with a golden melted cheese layer that has a slightly crispy, browned texture on top. Below the tortillas, a dark, thick sauce mixed with black beans and bright yellow corn fills the bottom, peeking out from beneath the edges. Small green specks of herbs are sprinkled over the cheese, adding a touch of color. The dish sits on a white marbled surface, and the photo is taken at close range, showing the textures and colors vividly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance and refrigerate them covered. Just add the enchilada sauce and cheese right before baking to keep the tortillas from getting soggy.

Are these enchiladas gluten-free?

They are gluten-free if you use corn tortillas and ensure your enchilada sauce does not contain any gluten ingredients. Always check labels to be certain.