Name: Vegetarian Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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; Sour cream; Avocado; Salsa

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Introduction

These vegetarian black bean enchiladas are a flavorful and satisfying meal that’s perfect for any night of the week. Filled with seasoned black beans, corn, and fresh cilantro, then topped with enchilada sauce and melted cheese, they’re sure to become a family favorite.

The image shows two baked enchiladas in a clear glass baking dish on a white marbled surface. Each enchilada is covered with a thick, browned layer of melted cheese mixed with slightly green herbs sprinkled on top. The filling inside reveals three visible layers: a dark reddish-brown ground meat sauce, yellow corn kernels, and black beans mixed together, all wrapped in a light-colored tortilla. The enchiladas sit side by side with a small space in between, showing some sauce and melted cheese around the edges. Photo taken with an iphone --ar 4:5 --v 7

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 the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano; cook for 1 minute more until fragrant.
Step 3: Add the black beans, thawed corn, and chopped cilantro to the skillet. Season with salt and black pepper. Cook for 2-3 minutes, stirring occasionally to combine flavors.
Step 4: Warm the corn tortillas slightly to make them flexible. You can do this in a dry skillet, microwave, or oven—warming will prevent cracking when rolling.
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, covering them completely.
Step 7: Sprinkle the shredded Monterey Jack cheese over the top of the sauced enchiladas.
Step 8: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Step 9: Let the enchiladas stand for a few minutes before serving. Add optional toppings like sour cream, sliced avocado, or salsa as desired.

Tips & Variations

Try swapping Monterey Jack for cheddar or a Mexican cheese blend for a different flavor.
For extra heat, add chopped jalapeños or a dash of hot sauce to the black bean mixture.
To make this dish vegan, use a dairy-free cheese and omit sour cream or use a plant-based alternative.
Fresh tortillas work best, but if using packaged ones, warming is essential to avoid cracks when rolling.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

Two rolled enchiladas sit side by side on a white plate with a dark speckled texture, placed on a white marbled surface. Each enchilada has a golden to light brown, slightly toasted tortilla base that wraps a filling visible at the edges. They are covered with a rich, thick layer of dark red sauce that spills a little over the sides. On top is a melted cheese layer showing a mix of white and light orange hues, bubbling slightly with a shiny, gooey texture. The lighting highlights the warm colors and textures, creating an inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can prepare the enchiladas up to the baking step, cover the dish, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas are more pliable and less likely to tear, which can make rolling easier. The taste will be slightly different, but still delicious.