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–+ servings

Vegetarian Black Bean Enchiladas

A flavorful Tex-Mex favorite filled with black beans, cheese, and topped with a zesty enchilada sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Enchilada Filling
  • 2 cans black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 1 cup bell pepper diced
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup cheddar cheese shredded
Enchilada Sauce
  • 1 can enchilada sauce 15 oz
  • 1 cup sour cream for topping
  • 1 cup cilantro chopped, for garnish
Tortillas
  • 8 pieces corn tortillas

Method
 

Prepare the Filling
  1. In a skillet, sauté the onion and bell pepper over medium heat until softened, about 5 minutes.
  2. Add the garlic, cumin, and chili powder, cooking for another minute until fragrant.
  3. Stir in the black beans and corn, mixing well. Remove from heat and stir in half of the cheese.
Assemble the Enchiladas
  1. Preheat the oven to 350°F (175°C).
  2. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  3. Fill each tortilla with the bean mixture, roll them up, and place seam-side down in the baking dish.
  4. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Bake
  1. Cover the baking dish with foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
  1. Let the enchiladas cool for a few minutes before serving.
  2. Top with sour cream and cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 5gFiber: 12gSugar: 2g

Notes

You can add additional toppings like avocado or jalapeños for extra flavor.

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