Description
Delicious and comforting Vegetarian Black Bean Enchiladas, packed with flavor and nostalgia, perfect for any occasion.
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 over medium heat, heat the olive oil. Add the chopped onion and sauté until vibrant and soft, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano, cooking for 1 minute more.
- Stir in the black beans, corn, and cilantro. Season generously with salt and pepper. Cook for 2-3 minutes.
- Warm the tortillas slightly in a dry skillet or microwave.
- Spoon the black bean mixture evenly into each tortilla and roll them up, placing seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden brown.
- Let stand for a couple of minutes before serving.
Notes
Optional toppings include sour cream, avocado, or salsa. Store leftovers in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, vegetarian, Tex-Mex, comfort food, quick meals
