Description
Hearty, flavorful, and easy-to-make vegetarian black bean enchiladas that are better than takeout. This pantry-friendly recipe is perfect for busy weeknights and freezes beautifully.
Ingredients
Scale
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 medium yellow onion, diced
- 1 cup corn kernels (fresh or frozen)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder blend
- 1/2 cup fresh chopped cilantro
- 8 large flour tortillas (10-inch)
- 2 cups enchilada sauce (medium heat)
- 2 cups shredded Mexican blend cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Drain and rinse black beans thoroughly. Dice onion, mince garlic, and chop cilantro.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Add black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Cook for 2-3 minutes until heated through and spices are fragrant.
- Remove from heat and stir in chopped cilantro.
- Warm tortillas in the microwave (wrapped in a damp paper towel) for 20-30 seconds to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Place a generous spoonful of filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas to cover them.
- Sprinkle shredded cheese evenly over the top.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
Rinse beans well to remove excess sodium. Warm tortillas to prevent tearing. For a gluten-free version, use corn tortillas. For a dairy-free version, use vegan cheese. Can be assembled ahead and refrigerated for up to 24 hours or frozen unbaked for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas per ser
- Calories: 420
- Sugar: 6
- Sodium: 680
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 10
- Protein: 18
Keywords: vegetarian enchiladas, black bean enchiladas, easy dinner, weeknight meals, freezer friendly, Mexican food, homemade enchiladas