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Quick & Delicious Vegetarian Black Bean Enchiladas

Hearty and flavorful black bean and corn enchiladas, rolled in corn tortillas, smothered in red enchilada sauce and melted cheese. A perfect quick vegetarian dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 cans black beans 15 oz each, rinsed, drained
  • 1 cup frozen corn do not thaw
  • 1 tsp cumin
  • 0.5 tsp chili powder
Assembly
  • 12 corn tortillas 6-inch
  • 1 can red enchilada sauce 19 oz
  • 2 cups shredded cheese Monterey Jack, Cheddar, or Mexican blend

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Mixing bowls
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Spread 1/2 cup enchilada sauce in a 9x13 baking dish.
  2. Sauté onion until soft, then add garlic and cook for 1 minute.
  3. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes.
  4. Warm tortillas to make them pliable.
  5. Dip each tortilla in enchilada sauce, fill with bean mixture and a little cheese, then roll and place seam-side down in the baking dish.
  6. Pour remaining enchilada sauce over enchiladas and top with remaining shredded cheese.
  7. Bake for 20-25 minutes until bubbly and cheese is melted and golden.
  8. Garnish with fresh cilantro and serve.

Notes

Warming tortillas is key to preventing them from cracking when rolled. For extra spice, add a pinch of cayenne pepper to the filling.