Vegetarian Black Bean Enchiladas Recipe
Introduction
These vegetarian black bean enchiladas are a flavorful and satisfying meal that’s perfect for any night of the week. Packed with protein-rich beans, fresh vegetables, and melted cheese, they’re easy to prepare and sure to please everyone at the table.
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 garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
- Step 3: Add black beans, corn, and cilantro to the skillet. Season with salt and pepper, and cook for 2-3 minutes, stirring occasionally.
- Step 4: Warm the tortillas slightly to make them pliable. You can do this in a dry skillet, microwave, or oven.
- Step 5: Spoon the black bean mixture evenly into the center of each tortilla. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
- Step 6: Pour enchilada sauce evenly over the rolled tortillas.
- Step 7: Sprinkle shredded Monterey Jack cheese on top.
- Step 8: Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
- Step 9: Let stand for a few minutes before serving. Top with sour cream, avocado, or salsa if desired.
Tips & Variations
- For extra flavor, add diced jalapeños or a squeeze of lime juice to the black bean mixture.
- Substitute the Monterey Jack cheese with cheddar or a Mexican cheese blend for a different taste.
- Use flour tortillas instead of corn for a softer texture.
- Make it vegan by omitting the cheese or using a plant-based cheese alternative.
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) for about 10-15 minutes until warmed through, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the enchiladas ahead of time?
Yes, you can assemble the enchiladas a few hours in advance and refrigerate them before baking. Just add extra baking time if baking straight from the fridge.
Can I freeze these enchiladas?
Absolutely. Wrap them tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
PrintVegetarian Black Bean Enchiladas Recipe
These Vegetarian Black Bean Enchiladas are a flavorful and hearty Mexican-inspired meal, packed with seasoned black beans, sweet corn, and melted Monterey Jack cheese, all wrapped in soft corn tortillas and baked to perfection with enchilada sauce. Perfect for a satisfying vegetarian dinner that’s easy to prepare and customizable with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
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
Enchiladas
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Optional Toppings
- Sour cream
- Avocado slices
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the enchiladas evenly.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add minced garlic, chili powder, cumin, and dried oregano and cook for an additional 1 minute until fragrant, enhancing the flavor of the filling.
- Prepare Filling: Stir in the rinsed and drained black beans, thawed corn, and chopped fresh cilantro into the skillet. Season with salt and black pepper to taste and cook for 2-3 minutes, stirring occasionally to combine all ingredients well.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable. This can be done in a dry skillet, microwave, or oven. Warming prevents them from cracking when rolled.
- Assemble Enchiladas: Spoon the black bean mixture evenly into the center of each tortilla. Roll up each tortilla tightly and place them seam-side down in a 9×13 inch baking dish to hold their shape during baking.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish, then sprinkle the shredded Monterey Jack cheese evenly on top for a melty, golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and lightly golden, indicating the enchiladas are heated through and ready to serve.
- Rest and Serve: Let the enchiladas stand for a few minutes after baking to set. Serve warm with optional toppings such as sour cream, avocado slices, and salsa for added flavor and texture.
Notes
- You can substitute Monterey Jack cheese with cheddar or a Mexican cheese blend if preferred.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling.
- These enchiladas can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking from cold.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To keep this recipe vegan, omit the cheese or use a vegan cheese alternative.
Keywords: vegetarian enchiladas, black bean enchiladas, Mexican vegetarian recipe, baked enchiladas, healthy enchiladas
