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
Scale
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
