Description
A flavorful Tex-Mex dish filled with black beans, corn, and cheese, wrapped in corn tortillas and topped with enchilada sauce.
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
- Optional toppings: Sour cream, avocado, salsa, lime wedges
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook for about 5 minutes.
- Add minced garlic, chili powder, cumin, and oregano; cook for 1 minute until fragrant.
- Stir in black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes.
- Warm tortillas slightly to make them pliable.
- Spoon black bean mixture evenly into each tortilla and roll tightly.
- Place rolled tortillas seam-down in a baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese generously on top.
- Bake for 20-25 minutes, until the sauce is bubbly and cheese is melted.
- Let stand for a few minutes before serving.
Notes
For a crispy topping, consider broiling for the last 1-2 minutes.
- Prep Time: 15
- Cook Time: 25
- 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: enchiladas, vegetarian, black beans, Tex-Mex, comfort food
