Description
Delicious and easy-to-make black bean enchiladas packed with flavor, perfect for vegetarian diets and family gatherings.
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 frozen 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
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for an additional minute until fragrant.
- Mix in the rinsed black beans, thawed corn, and chopped cilantro. Season with salt and pepper, cooking for another 2-3 minutes.
- Warm the corn tortillas to make them pliable; you can use a dry skillet or the microwave.
- Spoon the black bean mixture into each tortilla. Roll them up and place seam-side down in a 9×13 inch baking dish.
- Pour the enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
- Allow to stand for a few minutes, then serve warm with your favorite toppings.
Notes
These enchiladas can be topped with sour cream, avocado, or salsa for an extra flavor boost. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetarian, enchiladas, black beans, Tex-Mex, quick meal