Vegetarian Black Bean Enchiladas
This dish features soft corn tortillas filled with a warm black bean and corn mix, topped with enchilada sauce and cheese, making it a flavorful Tex-Mex favorite that’s perfect for weeknights or casual gatherings.
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.
Notes
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.
