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Vegetarian Black Bean Enchiladas

Savory Vegetarian Black Bean Enchiladas for Cozy Nights

Delicious Vegetarian Black Bean Enchiladas, perfect for weeknight dinners, combining black beans and fresh veggies wrapped in warm tortillas.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 pieces Corn Tortillas Feel free to swap for flour tortillas.
  • 2 tablespoons Olive Oil Any cooking oil works as a replacement.
  • 1 cup Onion (Chopped) Yellow or red onions are preferred.
  • 2 cloves Garlic (Minced) Fresh or powdered garlic.
  • 1 tablespoon Chili Powder Adjust to your heat preference.
  • 1 teaspoon Cumin Replace with coriander if desired.
  • 1 teaspoon Oregano Use dried or fresh.
  • 2 cups Black Beans (Canned, Drained, and Rinsed) Can experiment with other beans.
  • 1 cup Corn (Canned or Frozen) Fresh corn upgrades flavor.
  • 1/4 cup Cilantro (Chopped) Optional, parsley can be used.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 2 cups Enchilada Sauce Store-bought or homemade.
  • 1 cup Monterey Jack Cheese (Shredded) Cheddar is a substitute.
For Serving
  • 1 cup Sour Cream For balancing out the spiciness.
  • 1 cup Avocado Slices Complement the flavors beautifully.
  • 1 cup Fresh Salsa Perfect for adding freshness.

Equipment

  • Large Skillet
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat, add chopped onion and sauté for about 5 minutes.
  3. Incorporate minced garlic, chili powder, cumin, and oregano; cook for an additional minute.
  4. Stir in black beans, corn, and cilantro. Season with salt and pepper, and cook for a few more minutes.
  5. Warm corn tortillas in a dry skillet or microwave for about 30 seconds.
  6. Fill each tortilla with the black bean mixture, roll up tightly, and place seam-side down in a greased baking dish.
  7. Pour enchilada sauce over the rolled tortillas and sprinkle cheese on top.
  8. Bake for 20-25 minutes until sauce is bubbly and cheese is golden.
  9. Let the enchiladas rest for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 700IUVitamin C: 12mgCalcium: 300mgIron: 3mg

Notes

Customize enchiladas with additional veggies or spices, serve with avocado salad or salsa for a complete meal.

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