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Easy Vegetarian Black Bean Enchiladas

Indulge in a comforting dish of Easy Vegetarian Black Bean Enchiladas, featuring savory black beans, tangy spices, and a delightful medley of toppings wrapped in warm tortillas.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 can 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup 1 cup corn kernels (fresh or frozen)
  • 1 cup 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup 1 cup diced green chilies (mild or spicy)
  • 1 teaspoon 1 teaspoon ground cumin
  • 1 teaspoon 1 teaspoon chili powder
  • to taste Salt and pepper
For assembly
  • 8 pieces 8 Corn tortillas Warm in a pan or microwave to make them pliable.
  • 1 cup 1 cup enchilada sauce (homemade or store-bought)
  • to taste Fresh cilantro or avocado (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the black beans, corn, half of the cheese, diced green chilies, cumin, chili powder, salt, and pepper. Mix well until combined.
  3. Warm the tortillas in a pan or microwave to make them pliable.
Assembly
  1. Spoon a generous amount of the filling onto each tortilla, then roll them up tightly. Place them seam-side down in a greased baking dish.
  2. Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
  3. Sprinkle the remaining cheese on top.
Cooking
  1. Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
  2. Garnish with cilantro or avocado, if desired, and serve warm!

Notes

For substitutions, consider adding sautéed spinach or bell peppers to the filling. For vegan options, use plant-based cheese. Pre-cook the filling for enhanced flavors.