Vegetarian Black Bean Enchiladas: A Flavorful Tex-Mex Favorite Recipe
These Vegetarian Black Bean Enchiladas are a flavorful Tex-Mex favorite combining spiced black beans, corn, and fresh cilantro wrapped in corn tortillas, smothered in enchilada sauce, and baked with melted Monterey Jack cheese. Perfect as a satisfying and hearty meatless meal with optional toppings like sour cream, avocado, and salsa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
Scale
Main 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
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté aromatics and spices: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then add minced garlic, chili powder, cumin, and dried oregano; cook for 1 minute more until fragrant.
- Combine filling ingredients: Stir in the rinsed black beans, thawed corn, and chopped fresh cilantro into the skillet. Season with salt and black pepper to taste. Cook for 2-3 minutes, stirring occasionally to combine flavors well.
- Warm tortillas: Slightly warm the corn tortillas to make them pliable and easier to roll. This can be done in a dry skillet, microwave, or oven.
- Assemble enchiladas: Spoon an even amount of the black bean mixture into the center of each tortilla. Roll up each tortilla tightly and place them seam-side down in a 9×13 inch baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas in the baking dish. Then sprinkle the shredded Monterey Jack cheese evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and cheese is melted and lightly golden.
- Rest and serve: Let the enchiladas stand for a few minutes after baking. Serve hot with optional toppings such as sour cream, avocado slices, and salsa.
Notes
- Warming the tortillas prevents them from tearing when rolling.
- Black beans can be substituted with pinto beans if desired.
- For a spicier version, add diced jalapeños or hot sauce to the filling.
- Use dairy-free cheese and sour cream alternatives to make this recipe vegan.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Keywords: vegetarian enchiladas, black bean enchiladas, Tex-Mex recipe, baked enchiladas, meatless Mexican dinner
