Vegetarian Black Bean Enchiladas Recipe
Introduction
Vegetarian black bean enchiladas are a delicious and hearty Tex-Mex dish that’s perfect for weeknight dinners. Packed with flavorful beans, corn, and spices, these enchiladas are easy to make and satisfying for the whole family.
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 Monterey Jack cheese with cheddar or a Mexican cheese blend for a different taste.
- Make it vegan by using dairy-free cheese and skipping optional toppings like sour cream.
- To add heat, mix in chopped jalapeños or a dash of hot sauce to the filling.
Storage
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. You can also microwave individual portions, but the sauce might not stay as thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well and are often easier to roll. Just be aware that the texture and flavor will be slightly different from traditional corn tortillas.
Can I prepare these enchiladas ahead of time?
Absolutely. Assemble the enchiladas and cover them with sauce and cheese, then refrigerate for up to 24 hours before baking. This makes it a convenient meal prep option.
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Vegetarian Black Bean Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Diet: Vegetarian
Description
These Vegetarian Black Bean Enchiladas are a delicious and flavorful Tex-Mex favorite that’s easy to prepare. Filled with a savory mixture of black beans, corn, and spices, then topped with enchilada sauce and melted Monterey Jack cheese, they make a comforting and satisfying meal perfect for any night of the week.
Ingredients
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 later.
- Sauté Vegetables and Spices: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, and oregano; cook for 1 more minute until fragrant.
- Combine Filling Ingredients: Add the rinsed black beans, thawed corn, and chopped fresh cilantro to the skillet. Season with salt and black pepper to taste. Cook for 2-3 minutes, stirring occasionally to combine flavors.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable. This can be done in a dry skillet, microwave, or oven.
- Assemble Enchiladas: Spoon the black bean mixture evenly into the center of each tortilla. Roll up each tortilla and place it seam-side down in a 9×13 inch baking dish.
- Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish.
- Top with Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the sauce-covered enchiladas.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Serve: Remove from oven and let the enchiladas stand for a few minutes before serving. Top with optional sour cream, avocado, and salsa as desired.
Notes
- Warming the tortillas before rolling helps prevent them from cracking or tearing.
- You can substitute black beans with pinto beans if preferred.
- For a spicier version, add chopped jalapeños to the filling mixture.
- Use gluten-free corn tortillas if you want this recipe to be gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: vegetarian black bean enchiladas, Tex-Mex enchiladas, black bean recipe, meatless enchiladas, easy vegetarian dinner
