Vegetarian Black Bean Enchiladas Recipe
Introduction
These vegetarian black bean enchiladas are a delicious and easy Tex-Mex dish perfect for any weeknight dinner. Packed with flavorful spices, black beans, and melted cheese, they bring comfort and zest in every bite.
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. Add minced garlic, chili powder, cumin, and dried oregano; cook for 1 more minute until fragrant.
- Step 3: Stir in black beans, thawed corn, and chopped cilantro. Season with salt and black pepper to taste. Cook for 2-3 minutes, stirring occasionally to combine flavors.
- Step 4: Warm the corn tortillas briefly to make them pliable. You can heat them in a dry skillet, microwave, or oven.
- Step 5: Spoon the black bean mixture evenly into the center of each tortilla. Roll up each tortilla tightly and place seam-side down in a 9×13 inch baking dish.
- Step 6: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
- Step 7: Sprinkle shredded Monterey Jack cheese over the top of the enchiladas.
- Step 8: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Step 9: Let the enchiladas stand for a few minutes before serving. Top with sour cream, avocado, or salsa as desired.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or some chopped jalapeños to the filling mixture.
- Swap Monterey Jack cheese for a blend of cheddar and pepper jack for a sharper flavor.
- To make it vegan, use vegan cheese and skip the sour cream topping or use a plant-based alternative.
- If corn tortillas are hard to roll, warming them well and wrapping them in a damp towel for a few minutes helps keep them soft.
Storage
Store 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, about 15 minutes. You can also microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these enchiladas in advance?
Yes, you can assemble the enchiladas ahead of time and refrigerate covered for up to 24 hours before baking.
Can I freeze the enchiladas?
Absolutely. Freeze baked enchiladas in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
PrintVegetarian Black Bean Enchiladas Recipe
These Vegetarian Black Bean Enchiladas are a delicious and flavorful Tex-Mex favorite, perfect for a hearty dinner. Packed with seasoned black beans, corn, and fresh cilantro, wrapped in soft corn tortillas, smothered in zesty enchilada sauce, and topped with melted Monterey Jack cheese, this dish is both satisfying and easy to make. Serve with optional toppings like sour cream, avocado, or salsa to add extra creaminess and zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
For the 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
For 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.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Then add garlic, chili powder, cumin, and oregano; cook for 1 minute more until fragrant, stirring frequently.
- Prepare Filling: Stir in the black beans, corn, and cilantro into the skillet. Season with salt and black pepper to taste. Cook for 2-3 minutes, stirring occasionally to combine all flavors well.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable and easier to roll. You can warm them in a dry skillet, microwave, or oven.
- Assemble Enchiladas: 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, arranging them side by side.
- Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish to ensure full coverage.
- Add Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the top of the sauced enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
- Serve: Remove from the oven and let the enchiladas stand for a few minutes before serving. Add your favorite optional toppings such as sour cream, avocado slices, or salsa for extra flavor.
Notes
- Warming the tortillas before filling helps prevent cracking when rolling.
- You can substitute Monterey Jack cheese with cheddar or a Mexican cheese blend.
- For extra spice, add diced jalapeños to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make it vegan, omit cheese or use a plant-based cheese alternative.
Keywords: vegetarian black bean enchiladas, Tex-Mex, easy enchiladas, black bean recipe, meatless dinner, Mexican food, baked enchiladas
