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Vegetarian Black Bean Enchiladas
Flona

Vegetarian Black Bean Enchiladas

These Vegetarian Black Bean Enchiladas are a meatless wonder packed with flavor and incredibly satisfying. A guaranteed family favorite made with simple ingredients!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings (2 enchiladas each)
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon chili powder for spice and depth
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 15 oz can black beans rinsed and well-drained
  • ½ cup frozen corn kernels thawed
  • ¼ cup fresh cilantro chopped
  • salt and freshly ground black pepper to taste
  • 8 6-inch corn tortillas for rolling
  • 1 10 oz can red enchilada sauce for smothering
  • 1 cup shredded Monterey Jack cheese for topping
  • optional toppings sour cream, diced avocado, fresh salsa, for serving

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes, stirring occasionally.
  3. Add minced garlic, chili powder, cumin, and oregano to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
  4. Stir in the black beans, corn, and cilantro. Season with salt and pepper to taste. Cook for 2-3 minutes, stirring occasionally, until heated through. Remove from heat.
  5. Warm the tortillas slightly to make them pliable. You can do this in a dry skillet for 15-20 seconds per side, microwave wrapped in damp paper towels for 30-45 seconds, or wrap in foil and place in the oven for 5 minutes.
  6. Spoon about ⅓ cup of the black bean mixture evenly into the center of each warm tortilla. Don't overfill.
  7. Roll up each tortilla tightly and place seam-side down in the prepared 9×13 inch baking dish. Arrange snugly in a single layer.
  8. Pour the enchilada sauce evenly over the rolled tortillas, making sure each one gets coated. Use a spoon to spread if needed.
  9. Sprinkle the shredded cheese evenly over the top, covering the entire surface.
  10. Bake uncovered for 20-25 minutes, until the sauce is bubbly around the edges and the cheese is melted and lightly golden.
  11. Let stand for 5 minutes before serving. Serve with your favorite optional toppings like sour cream, diced avocado, or fresh salsa.

Notes

  • For spicier enchiladas, add a pinch of cayenne pepper or diced jalapeño to the bean mixture
  • Flour tortillas can be used instead of corn tortillas
  • Add other vegetables like bell peppers, zucchini, or mushrooms to the filling
  • Make-ahead: Assemble up to 24 hours before baking and refrigerate covered
  • Storage: Refrigerate leftovers for up to 3 days in an airtight container
  • Freezing: Freeze unbaked enchiladas for up to 3 months, thaw overnight before baking
  • Vegan option: Omit cheese or use dairy-free alternatives; check enchilada sauce is vegan
  • Always rinse and drain black beans thoroughly to reduce sodium