Description
These Vegetarian Black Bean Enchiladas prove plant-based eating can be bold, deeply flavorful, and completely satisfying—packed with protein-rich black beans, smoky spices, and a comforting, sauce-smothered finish.
Ingredients
Scale
- 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 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: avocado slices
- Optional: sour cream
- Optional: fresh salsa
- Optional: extra cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic, chili powder, cumin, and oregano; cook 60 seconds.
- Add black beans, corn, and cilantro; season with salt and pepper and cook 2–3 minutes.
- Warm tortillas until pliable.
- Spoon about 1/3 cup filling into each tortilla, roll snugly, and place seam-down in a 9×13 inch baking dish.
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle shredded cheese over the top.
- Bake 20–25 minutes until bubbly and lightly golden.
- Let rest 5 minutes before serving.
Notes
For best texture, always warm the tortillas before rolling and ensure full sauce coverage to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegetarian Black Bean Enchiladas