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Vegetarian Black Bean Enchiladas

A vibrant and flavorful dish packed with hearty black beans, sweet corn, and a hint of spice, perfect for weeknight dinners or festive gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the 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
  • to taste Salt and black pepper
For assembly
  • 8 6-inch corn tortillas
  • 1 10-ounce can enchilada sauce
  • 1 cup shredded Monterey Jack cheese
Optional toppings
  • sour cream, avocado, salsa

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, chili powder, cumin, and oregano; cook for an additional minute.
  5. Toss in the black beans, corn, and cilantro. Season with salt and pepper and let it cook for 2-3 minutes.
  6. Warm the tortillas slightly in the microwave for 10-15 seconds.
  7. Spoon the black bean mixture evenly into the center of each tortilla, roll them up tightly and place seam-down in a baking dish.
  8. Pour the enchilada sauce evenly over the rolled tortillas.
  9. Sprinkle the shredded cheese generously over the top.
Baking
  1. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
  2. Allow to rest for a few minutes before serving.

Notes

These enchiladas can be stored in an airtight container in the fridge for up to 3 days. To freeze, wrap tightly in foil or freezer bags. Reheat in the oven until warmed through.