Vegetarian Black Bean Enchiladas Recipe
Introduction
These Vegetarian Black Bean Enchiladas are a flavorful and satisfying meal that’s perfect for meatless Mondays or any night of the week. Packed with black beans, corn, and spices, wrapped in corn tortillas and topped with cheesy enchilada sauce, they’re sure to please 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 chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, and oregano; cook for 1 minute more until fragrant.
- Step 3: Add the black beans, thawed corn, and chopped cilantro to the skillet. Season with salt and black pepper. Cook for 2-3 minutes, stirring occasionally, to combine flavors.
- Step 4: Warm the corn tortillas to make them pliable. You can do this in a dry skillet, microwave, or oven—just enough to make rolling easier.
- Step 5: Spoon the black bean mixture evenly into the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
- Step 6: Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded Monterey Jack cheese over the top.
- Step 7: Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese has melted and turned lightly golden.
- Step 8: Remove from oven and let stand for a few minutes before serving. Add optional toppings like sour cream, sliced avocado, or salsa as desired.
Tips & Variations
- For extra heat, add diced jalapeños to the filling or use a spicy enchilada sauce.
- Swap Monterey Jack cheese for cheddar or a Mexican cheese blend for different flavors.
- Use flour tortillas if you prefer a softer texture.
- Add cooked rice or sautéed vegetables like bell peppers or zucchini to increase volume and nutrition.
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 until heated through, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. This allows the flavors to meld and saves time on serving day.
Can I freeze the enchiladas?
Absolutely. Freeze unbaked assembled enchiladas in a freezer-safe dish for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
PrintVegetarian Black Bean Enchiladas Recipe
This vegetarian black bean enchiladas recipe features a flavorful filling of black beans, corn, and spices wrapped in corn tortillas, topped with enchilada sauce and melted Monterey Jack cheese. Baked to perfection, these enchiladas are a comforting, protein-rich meal with optional toppings like sour cream, avocado, and salsa to enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
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 ensure it reaches the proper baking temperature for the enchiladas.
- Sauté aromatics and spices: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, and dried oregano, cooking for 1 more minute until fragrant.
- Add beans, corn, and cilantro: Mix in the rinsed black beans, thawed corn, and fresh cilantro. Season with salt and black pepper, then cook for 2 to 3 minutes, stirring occasionally, to blend flavors and warm the mixture.
- Warm tortillas: Slightly warm the corn tortillas to make them pliable. This can be done in a dry skillet, microwave, or oven, preventing tearing during rolling.
- Assemble enchiladas: Spoon the black bean filling evenly into the center of each tortilla. Roll them up tightly and place each seam-side down in a 9×13-inch baking dish to keep them closed during baking.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Then sprinkle the shredded Monterey Jack cheese over the top to create a melty, flavorful crust after baking.
- Bake: Bake the assembled enchiladas at 375°F (190°C) for 20 to 25 minutes or until the sauce is bubbly and the cheese has melted and turned lightly golden.
- Rest and serve: Allow the enchiladas to stand for a few minutes after baking before serving. Top with optional sour cream, avocado slices, and salsa as desired.
Notes
- Warming tortillas ensures they don’t crack when rolling.
- Use canned black beans for convenience, but rinsing them reduces excess sodium.
- Customize toppings according to preference, such as adding chopped green onions or jalapeños.
- For a spicier version, add more chili powder or a dash of cayenne pepper.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
Keywords: vegetarian enchiladas, black bean enchiladas, Mexican vegetarian recipe, baked enchiladas, meatless meal
