Description
Indulge in the vibrant flavors of Vegetarian Black Bean Enchiladas, a satisfying dish that is sure to impress family and friends alike. This meatless meal features soft corn tortillas filled with seasoned black beans, fresh vegetables, and melting cheese, all generously enveloped in a zesty enchilada sauce. Perfect for busy weeknights or festive gatherings, these enchiladas are not only delicious but also packed with protein and nutrients. Customize them with your favorite toppings like avocado and salsa for an extra burst of flavor. Ready in just 45 minutes, this recipe is a go-to choice for anyone seeking a quick, wholesome meal that everyone will love.
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
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté chopped onion until softened. Add minced garlic, chili powder, cumin, and oregano; cook until fragrant.
- Stir in black beans, corn, cilantro, salt, and pepper. Cook for 2–3 minutes.
- Warm tortillas until pliable.
- Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in a baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Serve with optional toppings like sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg