Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite
If you’re seeking a heartwarming dish that brings family together, look no further than these Vegetarian Black Bean Enchiladas. This Tex-Mex favorite is not only easy to make but is also packed with wholesome ingredients that everyone will love. Imagine soft corn tortillas filled with seasoned black beans, fresh veggies, and topped with gooey cheese—all smothered in rich enchilada sauce. Whether it’s a busy weeknight or a special gathering, these enchiladas are sure to impress your loved ones while satisfying those comfort food cravings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- 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 your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat; sauté chopped onion for 5 minutes.
- Add minced garlic, chili powder, cumin, and oregano; cook for an additional minute.
- Stir in black beans, corn, and cilantro; season with salt and pepper.
- Warm tortillas before filling each with the bean mixture; roll tightly and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Let stand for a few minutes before serving; top with optional garnishes.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg