Name: Vegetarian Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 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; Sour cream; Avocado; Salsa

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Introduction

These Vegetarian Black Bean Enchiladas are a flavorful and satisfying meal that’s perfect for any night of the week. Packed with wholesome ingredients and topped with melted cheese, they bring a delicious Mexican-inspired twist to your dinner table.

A glass baking dish holds two enchiladas side by side, each generously covered in a browned, bubbly layer of melted cheese sprinkled with chopped green herbs. The enchiladas are sliced open on one side to show a filling of dark, rich ground meat mixed with bright yellow corn kernels, creating a dense textured layer inside soft tortillas. The dish sits on a white marbled surface with a slightly blurred kitchen background in warm light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Optional toppings: sour cream, avocado, salsa

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, and oregano; cook for 1 minute more until fragrant.
Step 3: Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
Step 4: Warm the tortillas slightly to make them pliable (you can do this in a dry skillet, microwave, or oven).
Step 5: Spoon the black bean mixture evenly into the center of each tortilla. Roll up the tortillas and place them seam-down in a 9×13 inch baking dish.
Step 6: Pour the enchilada sauce evenly over the rolled tortillas.
Step 7: Sprinkle the shredded cheese over the top.
Step 8: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Step 9: Let stand for a few minutes before serving. Serve with your favorite optional toppings.

Tips & Variations

For extra flavor, add a squeeze of lime juice to the black bean mixture before filling the tortillas.
Substitute Monterrey Jack with cheddar or a Mexican cheese blend if preferred.
Try adding diced bell peppers or jalapeños to the filling for a bit of crunch and heat.
Use whole wheat or flour tortillas if corn tortillas aren’t available, though corn keeps it more traditional.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through, to keep the cheese nicely melted. Avoid microwaving if possible to maintain texture.

How to Serve

Two rolled enchiladas sit side by side on a white plate, covered with a rich, dark red sauce that drips slightly onto the plate's edge. The sauce has a thick, slightly chunky texture, blending with melted cheese that tops the enchiladas in uneven patches, showing both white and light golden brown colors. The tortillas underneath are soft with a lightly toasted edge peeking out from under the sauce. The plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas gluten-free?

Yes, using corn tortillas as listed keeps the dish naturally gluten-free. Just double-check that your enchilada sauce is gluten-free.

Can I prepare these enchiladas ahead of time?

Absolutely! Assemble them a few hours before baking and keep covered in the refrigerator. When ready, bake as directed, adding a few extra minutes if baking straight from cold.