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Vegetarian Black Bean Enchiladas

Delicious Vegetarian Black Bean Enchiladas for Family Fun

Enjoy these Vegetarian Black Bean Enchiladas that are packed with flavor, protein, and fiber, perfect for a quick and delicious family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Black Beans Provides protein and texture; you can use canned black beans for convenience.
  • 1 cup Corn Adds sweetness and a burst of color; substitute with frozen corn if fresh isn’t available.
  • 1 medium Onion Contributes sweetness and depth; shallots can be used for milder flavor.
  • 2 cloves Garlic Enhances flavor; fresh garlic is ideal.
  • 1 tablespoon Chili Powder Adds warmth; adjust to taste.
  • 1 teaspoon Cumin Introduces an earthy flavor; no direct substitutions recommended.
  • 1 teaspoon Oregano Complements other spices; adjust for taste.
For Assembly
  • 8 pieces Tortillas Warm corn or flour tortillas to prevent cracking.
  • 2 cups Monterey Jack Cheese Melts wonderfully; cheddar or vegan cheese can be swapped.
For the Sauce
  • 2 cups Enchilada Sauce Store-bought works well; homemade can elevate your meal.

Equipment

  • large skillet
  • baking dish
  • oven

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for about 5 minutes until soft and translucent.
  3. Add minced garlic, chili powder, cumin, and oregano to the skillet. Stir for 1 minute until fragrant.
  4. Mix in black beans, corn, chopped cilantro, and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
  5. Warm tortillas to make them pliable.
  6. Take a spoonful of the filling and place it in the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish.
  7. Pour enchilada sauce over the rolled tortillas and sprinkle shredded Monterey Jack cheese on top.
  8. Bake for 20-25 minutes until sauce is bubbly and cheese is golden brown.
  9. Let the enchiladas rest for about 5 minutes before serving.

Nutrition

Serving: 2enchiladasCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 700mgFiber: 15gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

These enchiladas are customizable; adjust spices and cheese to taste. Fresh ingredients enhance flavor and nutrition.

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