Vegetarian 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
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 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
