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Vegetarian Black Bean Enchiladas

Delicious Vegetarian Black Bean Enchiladas for Cozy Nights

These Vegetarian Black Bean Enchiladas are a flavorful fusion of Tex-Mex goodness, perfect for busy weeknights, and easily customizable for a delightful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Can substitute with canola or avocado oil.
  • 1 cup Chopped Onion Use yellow or white onions.
  • 2 cloves Minced Garlic Fresh garlic recommended.
  • 2 teaspoons Chili Powder Adjust based on heat preference.
  • 1 teaspoon Cumin Can substitute with coriander.
  • 1 teaspoon Oregano Mexican oregano is preferred.
  • 1 can Black Beans (drained and rinsed) Canned saves time.
  • 1 cup Corn Can use frozen, canned, or fresh.
  • 1 handful Cilantro Can substitute with parsley.
  • to taste Salt
  • to taste Pepper
For the Enchiladas
  • 8 Tortillas Corn or flour tortillas.
  • 2 cups Enchilada Sauce Pre-made or homemade.
  • 1 cup Shredded Monterey Jack Cheese Can substitute other melting cheeses.

Equipment

  • Large Skillet
  • Baking Dish
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat, add 1 chopped onion, and sauté for about 5 minutes.
  3. Stir in 2 minced garlic cloves, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of oregano, mixing for 1 additional minute.
  4. Incorporate 1 can of drained black beans and 1 cup of corn into the skillet, and season with salt and pepper.
  5. Warm the tortillas to avoid cracking while rolling.
  6. Lay a warm tortilla flat, spoon filling along the center, roll tightly, and place seam-side down in the baking dish.
  7. Pour enchilada sauce over the rolled tortillas and sprinkle with 1 cup of shredded Monterey Jack cheese.
  8. Bake for 20-25 minutes until heated through and cheese is bubbly.
  9. Let the enchiladas rest for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 47gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 20mg

Notes

Top with fresh cilantro, sour cream, or avocado slices for extra flavor.

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