Description
Easy Vegetarian Black Bean Enchiladas are a comforting dish featuring savory black beans, tangy spices, and a delightful medley of toppings wrapped in warm tortillas.
Ingredients
Scale
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup diced green chilies (mild or spicy)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 8 Corn tortillas (Warm in a pan or microwave to make them pliable)
- 1 cup enchilada sauce (homemade or store-bought)
- to taste Fresh cilantro or avocado (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- Warm the tortillas in a pan or microwave to make them pliable.
- 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.
- Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated.
- Sprinkle the remaining cheese on top.
- Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro or avocado, if desired, and serve warm!
Notes
- This dish is vegetarian-friendly.
- You can adjust the spice level by choosing mild or spicy green chilies.
- Feel free to add other toppings like sour cream or salsa.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Vegetarian Black Bean Enchiladas, Black Bean Recipe, Mexican Cuisine, Easy Recipe