Vegetarian 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
Scale
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
