Vegetarian Black Bean Enchiladas Recipe
These Vegetarian Black Bean Enchiladas are a flavorful and satisfying Mexican-inspired dish featuring a hearty filling of black beans, corn, and spices wrapped in tender corn tortillas, topped with zesty enchilada sauce and melted Monterey Jack cheese. Perfect for a wholesome meatless meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Enchilada Filling
- 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
Assembly
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- Sour cream
- Avocado
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Cook Vegetables and Spices: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic, chili powder, cumin, and oregano; cook for an additional 1 minute until the spices are fragrant.
- Mix Filling: Stir in the rinsed and drained black beans, thawed corn, and chopped cilantro. Season with salt and black pepper to taste. Cook the mixture for 2-3 minutes, stirring occasionally to combine the flavors.
- Warm Tortillas: Warm the corn tortillas slightly to make them pliable. This can be done in a dry skillet, microwave, or oven to prevent tearing when rolling.
- Assemble Enchiladas: Spoon the black bean mixture evenly into the center of each warmed tortilla. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
- Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas, ensuring each one is covered well.
- Top with Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the top of the sauced enchiladas.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden on top.
- Serve: Allow the enchiladas to stand for a few minutes before serving. Serve with optional toppings such as sour cream, avocado slices, and salsa for added flavor.
Notes
- You can substitute black beans with pinto beans for a different flavor.
- For extra heat, add a dash of cayenne pepper or chopped jalapeños to the filling.
- Make sure to warm tortillas well to prevent them from cracking when rolling.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- For a vegan version, use a dairy-free cheese or omit the cheese and use avocado and salsa as toppings.
Keywords: vegetarian black bean enchiladas, Mexican, meatless dinner, baked enchiladas, black bean recipe
