Name: Vegetarian Black Bean Enchiladas: A Flavorful Tex-Mex Favorite Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 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; Sour cream; Avocado; Salsa

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Introduction

These vegetarian black bean enchiladas are a delicious Tex-Mex favorite that’s easy to prepare and packed with bold flavors. Filled with a savory mix of black beans, corn, and spices, they make a satisfying meal for any night of the week.

The image shows two large burritos in a glass baking dish on a white marbled surface, with one burrito cut open revealing the filling inside. Each burrito is wrapped in a soft, slightly browned tortilla, covered with a thick layer of melted cheese on top, browned and bubbly with some green herbs sprinkled over it. Inside the cut burrito, there is a filling layered with yellow corn kernels mixed with a reddish-brown meat sauce that looks juicy and thick. The surface of the cheese has a glossy and slightly crispy texture with golden brown spots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Optional toppings: sour cream, avocado, salsa

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a large skillet 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 1 minute more until fragrant.
Step 3: Add the black beans, thawed corn, and chopped cilantro to the skillet. Season with salt and pepper, then cook for 2-3 minutes, stirring occasionally to combine the flavors.
Step 4: Warm the tortillas slightly to make them pliable. You can do this in a dry skillet, microwave, or oven.
Step 5: Spoon the black bean mixture evenly into the center of each tortilla. Roll them up tightly and place each seam-side down in a 9×13 inch baking dish.
Step 6: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
Step 7: Sprinkle the shredded Monterey Jack cheese over the top of the sauced enchiladas.
Step 8: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Step 9: Remove from the oven and let stand for a few minutes before serving. Add optional toppings like sour cream, avocado, or salsa to taste.

Tips & Variations

For extra heat, add chopped jalapeños or a pinch of cayenne pepper to the filling.
Try using flour tortillas if you prefer a softer texture.
Swap Monterey Jack cheese for cheddar or a Mexican blend for different flavor profiles.
Add cooked rice or quinoa to the filling for a heartier meal.

Storage

Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until heated. For longer storage, freeze the baked enchiladas (without toppings) for up to 2 months; thaw before reheating.

How to Serve

Two rolled tortillas filled with a dark mixture of beans and corn sit side by side on a white plate. The tortillas are covered with a rich, dark red sauce that has baked onto the edges, creating a slightly crispy, caramelized texture. Melted cheese in shades of white and yellow blankets the top, bubbling and browned in spots, adding a creamy and golden finish. The plate rests on a white marbled surface with sunlight casting soft shadows around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas gluten-free?

Yes, using corn tortillas ensures the dish is naturally gluten-free. Just double-check that your enchilada sauce and other ingredients are labeled gluten-free.

Can I prepare these enchiladas in advance?

Absolutely. Assemble the enchiladas and cover them with sauce and cheese, then refrigerate for up to 24 hours before baking. This makes dinner prep quick and easy.