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Vegetarian Black Bean Enchiladas

Savor Homemade Vegetarian Black Bean Enchiladas Tonight

Try these Vegetarian Black Bean Enchiladas for a delicious, meat-free family dinner that everyone will love.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 10 pieces Corn Tortillas can substitute with flour tortillas
  • 1 tablespoon Olive Oil can substitute with vegetable oil
  • 1 medium Onion use yellow or white onion
  • 2 cloves Garlic minced; garlic powder can be a substitute
  • 1 tablespoon Chili Powder adjust according to heat preference
  • 1 teaspoon Cumin adds essential flavor
  • 1 teaspoon Oregano dried works well
  • 1 can Black Beans drained and rinsed
  • 1 cup Corn frozen or canned
  • 1 bunch Cilantro can substitute with parsley
For the Sauce and Topping
  • 1 cup Enchilada Sauce store-bought or homemade
  • 1 cup Monterey Jack Cheese shredded; can substitute with cheddar

Equipment

  • large skillet
  • baking dish
  • Measuring cups
  • measuring spoons
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté chopped onion for about 5 minutes until soft.
  3. Add 2 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon oregano. Stir for 1 minute.
  4. Incorporate 1 can of black beans, 1 cup of corn, and chopped cilantro. Season with salt and pepper and cook for 3-4 minutes.
  5. Warm the corn tortillas in a skillet, microwave, or oven to make them pliable.
  6. Fill each tortilla with about ¼ cup of the bean mixture, roll them tightly, and place seam-side down in the baking dish.
  7. Pour enchilada sauce over the rolled enchiladas and sprinkle 1 cup of shredded Monterey Jack cheese on top.
  8. Bake for 20-25 minutes until the cheese is melted and golden brown.
  9. Allow the enchiladas to rest for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 600mgPotassium: 400mgFiber: 10gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Customize with your favorite veggies or toppings like avocado or fresh salsa.

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