Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite

Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite

Author: Arwa Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: Other Recipes Cuisine: Mexican Diet: Vegetarian

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
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Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, chili powder, cumin, and oregano; cook for 1 minute more until fragrant.
  4. Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
  5. Warm the tortillas slightly to make them pliable.
  6. Spoon the black bean mixture evenly into the center of each tortilla. Roll up the tortillas and place them seam-down in a 9×13 inch baking dish.
  7. Pour the enchilada sauce evenly over the rolled tortillas.
  8. Sprinkle the shredded cheese over the top.
  9. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let stand for a few minutes before serving. Serve with your favorite optional toppings.

Notes

  1. Let the dish rest a few minutes before serving to prevent the sauce from running off.