why make this recipe
This dish brings simple Tex‑Mex flavor to your table. It is filling, healthy, and cheap. You can make it fast and feed a group. It uses common pantry items and tastes good the next day.
introduction
This recipe makes soft corn tortillas filled with a warm black bean and corn mix. Enchilada sauce and cheese make it rich and cozy. It works for weeknights and for a casual dinner with friends.
how to make Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite
Cook the onion and garlic in olive oil until soft. Add chili powder, cumin, and oregano to wake the spices. Stir in black beans, corn, and cilantro. Warm the tortillas so they do not crack. Place filling in each tortilla, roll them up, and lay them in a baking dish. Pour enchilada sauce over the rolls and top with cheese. Bake until sauce bubbles and cheese melts. Let rest a few minutes, then serve.
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
Directions :
Preheat your oven to 375°F (190°C)., 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., Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally., Warm the tortillas slightly to make them pliable (you can do this in a dry skillet, microwave, or oven)., 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., Pour the enchilada sauce evenly over the rolled tortillas., Sprinkle the shredded cheese over the top., Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden., Let stand for a few minutes before serving. Serve with your favorite optional toppings.
how to serve Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite
Serve warm with a dollop of sour cream or slices of avocado. Add fresh salsa or chopped cilantro on top. Offer rice or a simple salad on the side for a fuller meal.
how to store Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite
Cool the leftovers to room temperature. Cover the dish with foil or move portions to airtight containers. Keep in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until hot, or microwave in short bursts.
tips to make Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite
- Warm the tortillas so they roll without cracking.
- Taste the bean mix and add salt and pepper before filling the tortillas.
- Use a little oil on the skillet to lift more flavor from the onion.
- If you like it spicy, add a pinch of cayenne or chopped jalapeño.
variation (if any)
- Add diced bell pepper or cooked sweet potato to the filling for more texture.
- Use a mix of cheeses or a vegan cheese to change the flavor.
- Swap corn tortillas for flour tortillas if you prefer.
FAQs
Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas, cover, and store in the fridge. Bake when ready. You may add a few extra minutes to the bake time.
Q: Can I freeze the enchiladas?
A: Yes. Freeze before baking or after baking. Wrap well. Thaw in the fridge before baking or reheating.
Q: Can I make this vegan?
A: Yes. Use vegan cheese or skip the cheese. Serve with dairy-free toppings like guacamole.
Q: How do I keep tortillas from cracking?
A: Warm them briefly in a dry pan, microwave, or oven. This makes them soft and easy to roll.
Q: Can I use dried beans?
A: Yes. Cook dried black beans first and use the same amount by weight or volume as the canned beans.
Conclusion
For the full original recipe and notes, see Vegetarian Black Bean Enchiladas.
If you want a spinach twist, find a good version at Spinach and Black Bean Enchiladas (with Easy Homemade Sauce).
For a one-pan idea that changes the method, check One-Pan Vegetarian Enchilada Skillet with Sweet Potatoes.
If you prefer a vegan approach with butternut squash, try Easy Vegan Black Bean Enchiladas l Simply Quinoa.
For another simple black bean enchilada take, view Easy Black Bean Enchiladas – Isabel Eats.
Vegetarian Black Bean Enchiladas
Ingredients
Cooking Ingredients
- 1 tablespoon olive oil For cooking the onion and garlic
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- 1 15-ounce can black beans, rinsed and drained
- ½ cup frozen corn, thawed
- ¼ cup chopped fresh cilantro
- to taste Salt and black pepper
- 8 6-inch corn tortillas Warm to prevent cracking
- 1 10-ounce can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- sour cream
- avocado
- salsa
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- 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.
- Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
- Warm the tortillas slightly to make them pliable (you can do this in a dry skillet, microwave, or oven).
- 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.
- Pour the enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for a few minutes before serving.