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Vegetarian Black Bean Enchiladas

Savory Vegetarian Black Bean Enchiladas for Cozy Nights

Discover these delightful Vegetarian Black Bean Enchiladas, a meat-free celebration of Tex-Mex flavors that everyone, including meat lovers, will enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 pieces corn or flour tortillas Warmed before filling
  • 2 cups black beans Canned, drained and rinsed
  • 2 tablespoons olive oil Can use vegetable oil
  • 1 piece onion Chopped, yellow or red
  • 2 cloves garlic Minced
  • 1 tablespoon chili powder Adjust for spice level
  • 1 teaspoon cumin For authentic flavor
  • 1 teaspoon oregano Mexican oregano preferred
  • 1 cup corn Can be canned or frozen
  • 1/4 cup cilantro Optional
  • to taste salt
  • to taste pepper
For Assembly
  • 2 cups enchilada sauce Store-bought or homemade
  • 1-2 cups Monterey Jack cheese Shredded; cheddar can be used as well

Equipment

  • skillet
  • Baking dish
  • Oven
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
  3. Add 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon oregano. Stir for 1 minute until fragrant.
  4. Mix in 2 cups of drained black beans and 1 cup of corn. Season with salt and pepper to taste, cooking for another 3–4 minutes.
  5. Warm 8 corn or flour tortillas until pliable, about 30 seconds in a skillet or 20 seconds in the microwave wrapped in a damp paper towel.
  6. Place a spoonful of the black bean mixture into the center of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  7. Pour 2 cups of enchilada sauce over the tortillas and sprinkle with 1 to 2 cups of shredded Monterey Jack cheese.
  8. Bake in the preheated oven for 20 to 25 minutes until the sauce is bubbling and the cheese is melted.
  9. Remove from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 20mg

Notes

Allow the enchiladas to rest after baking to set the sauce and cheese, making them easier to serve. Customize the heat level by adding cayenne pepper or jalapeños if desired.

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