Vegetarian Black Bean Enchiladas
These vegetarian black bean enchiladas are packed with flavor from black beans, sweet corn, and spices, all wrapped in corn tortillas and topped with enchilada sauce and cheese, making for a hearty family-friendly meal.
Ingredients
For the Filling
- 1 tablespoon olive oil sub: avocado oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder or smoked paprika for a milder smoke
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 can black beans, rinsed and drained (15 oz)
- 1/2 cup frozen corn, thawed sub: canned corn, drained
- 1/4 cup chopped fresh cilantro (optional) recommended
- to taste salt and black pepper
For Assembly
- 8 pieces corn tortillas (or flour tortillas if preferred)
- 1 can enchilada sauce (10 oz) red or green salsa verde for variation
- 1 cup shredded Monterey Jack cheese for a vegan option use shredded vegan cheese
Optional Toppings
- sour cream
- sliced avocado
- salsa
- lime wedges
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
- Add the rinsed black beans, thawed corn, and chopped cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally to combine flavors.
- Warm the tortillas for a few seconds on each side in a dry skillet, or microwave them wrapped in a damp towel for 20-30 seconds. This makes them pliable.
Assembly and Baking
- Spoon an even amount of the black bean mixture down the center of each tortilla.
- Roll each tortilla tightly and place seam-side down in a 9x13-inch baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well coated.
- Sprinkle the shredded Monterey Jack cheese across the top.
- Bake for 20-25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Let the enchiladas rest a few minutes before serving. Add sour cream, sliced avocado, and salsa if desired.
Notes
Corn tortillas are traditional and gluten-free; warming them prevents cracking. For some extra heat, add a pinch of cayenne or chopped jalapeño to the bean mix.