Vegetarian Black Bean Enchiladas Recipe
These Vegetarian Black Bean Enchiladas are a flavorful, satisfying dish perfect for a meatless meal. Packed with a spiced black bean and corn filling, wrapped in corn tortillas, topped with enchilada sauce and melted Monterey Jack cheese, and baked until bubbly and golden. Serve with optional toppings like sour cream, avocado, or salsa for a delicious and wholesome Mexican-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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
Assembly
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- Sour cream
- Avocado, sliced or diced
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, and dried oregano; cook for an additional 1 minute until fragrant.
- Prepare Filling: Stir in the rinsed black beans, thawed corn, and chopped cilantro into the skillet. Season with salt and black pepper. Cook for 2 to 3 minutes while stirring occasionally to combine flavors.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable and easier to roll. This can be done using a dry skillet, microwave, or oven.
- Assemble Enchiladas: Spoon an even amount of the black bean mixture into the center of each warmed tortilla. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
- Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
- Add Cheese: Sprinkle shredded Monterey Jack cheese evenly over the top of the enchiladas and sauce.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
- Serve: Allow the enchiladas to stand for a few minutes before serving. Top with optional garnishes like sour cream, avocado, or salsa as desired.
Notes
- Make sure to warm the tortillas to prevent cracking when rolling.
- Use fresh or canned corn based on availability.
- You can substitute Monterey Jack with a Mexican cheese blend or cheddar if preferred.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil to prevent drying out.
Keywords: Vegetarian Enchiladas, Black Bean Enchiladas, Mexican Vegetarian Recipe, Meatless Mexican Dinner, Easy Enchilada Recipe
