Vegetarian Black Bean Enchiladas Recipe
These Vegetarian Black Bean Enchiladas are a flavorful and satisfying Mexican-inspired dish featuring a spiced black bean and corn filling wrapped in corn tortillas, smothered in enchilada sauce, and topped with melted Monterey Jack cheese. Perfect for a hearty, meatless meal that’s easy to prepare and bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
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
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the enchiladas later.
- Sauté Aromatics and Spices: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, and oregano; cook for an additional 1 minute until fragrant.
- Prepare Filling: Add the rinsed black beans, thawed corn, and chopped cilantro to the skillet. Season with salt and black pepper to taste. Cook the mixture for 2-3 minutes, stirring occasionally to combine flavors and heat through.
- Warm Tortillas: Lightly warm the corn tortillas to make them pliable and easier to roll. This can be done using a dry skillet, microwave, or oven.
- Assemble Enchiladas: Spoon an even amount of the black bean mixture into the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
- Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well coated.
- Add Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the sauced tortillas.
- 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.
- Serve: Allow the enchiladas to stand for a few minutes after baking to set. Serve warm with optional toppings such as sour cream, avocado slices, and salsa as desired.
Notes
- The tortillas should be warmed to prevent cracking when rolling.
- You can customize the filling by adding diced bell peppers or spinach for extra vegetables.
- For a spicier dish, add more chili powder or a dash of cayenne pepper to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- To make this recipe vegan, substitute the cheese with a plant-based cheese alternative and use vegan sour cream if desired.
Keywords: Black bean enchiladas, vegetarian enchiladas, Mexican vegetarian recipe, baked enchiladas, meatless Mexican dinner
