Description
Savor the rich flavors of these Vegetarian Black Bean Enchiladas, a delightful Tex-Mex dish that’s both satisfying and easy to prepare. Filled with seasoned black beans, vibrant vegetables, and smothered in zesty enchilada sauce, these enchiladas are a perfect fit for any occasion—from busy weeknight dinners to festive gatherings. Topped with melted cheese and customizable toppings like avocado and fresh salsa, this recipe is sure to become a family favorite while being a nutritious option packed with protein and fiber.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, sauté onions in olive oil until softened. Add garlic and spices; cook until fragrant.
- Stir in black beans and corn; season with salt and pepper. Cook for another few minutes.
- Warm tortillas slightly for easier rolling.
- Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and top with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (about 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 30mg