Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite
Indulge in these Vegetarian Black Bean Enchiladas, a delightful Tex-Mex favorite that’s perfect for any occasion! Bursting with flavor, these meatless enchiladas are stuffed with seasoned black beans and colorful vegetables, then topped with a rich enchilada sauce and gooey cheese. This dish is not only quick to prepare but also customizable to suit your family’s taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
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 oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until softened, about 5 minutes. Add minced garlic, chili powder, cumin, and oregano; cook for 1 minute.
- Stir in rinsed black beans, thawed corn, and chopped cilantro. Season with salt and pepper; cook for another 2-3 minutes.
- Warm tortillas until pliable. Fill each tortilla with the black bean mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and golden. Let stand before serving.
Nutrition
- Serving Size: 1 enchilada (155g)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg