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Delicious & Easy Vegetarian Black Bean Enchiladas

Delicious & Easy Vegetarian Black Bean Enchiladas Your Family Will Love

These Delicious & Easy Vegetarian Black Bean Enchiladas are a comforting and quick family dinner, filled with flavors and adaptable ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Perfect for sautéing vegetables
  • 1 medium Onion Provides a savory flavor base
  • 3 cloves Garlic Fresh garlic enhances depth
  • 1 tablespoon Chili Powder Adjust to taste for mildness
  • 1 teaspoon Cumin Enhances flavor profile
  • 1 teaspoon Oregano Use Mexican oregano for best results
  • 15 ounces Black Beans Feel free to substitute with pinto beans
  • 1 cup Corn Add natural sweetness and texture
  • 1/4 cup Cilantro Freshness in every bite
  • to taste Salt & Pepper Essential for seasoning
For the Tortillas
  • 8 pieces Tortillas (Corn or Flour) Corn tortillas are traditional
For the Sauce and Topping
  • 2 cups Enchilada Sauce Homemade or store-bought
  • 1 cup Monterey Jack Cheese Can substitute with cheddar

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Mixing Bowl

Method
 

Preparation
  1. Preheat oven to 375°F (190°C).
  2. Sauté onion in olive oil for about 5 minutes until softened, then add minced garlic, chili powder, cumin, and oregano; cook for 1 minute.
  3. Stir in black beans, corn, and cilantro; season with salt and pepper, and cook for a few minutes.
  4. Warm tortillas in a skillet, microwave, or oven to make them pliable.
  5. Fill each tortilla with the bean mixture, roll tightly, and place seam-side down in a baking dish.
  6. Pour enchilada sauce over the rolled tortillas, covering them well, then sprinkle shredded cheese on top.
  7. Bake for 20 to 25 minutes, until the sauce is bubbly and the cheese is golden brown.
  8. Rest for a few minutes before serving to allow the cheese to set.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 43gProtein: 14gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 750mgPotassium: 550mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 4mg

Notes

Serve with a dollop of sour cream or fresh avocado for added creaminess. These enchiladas are adaptable and can incorporate other vegetables or spice levels as desired.

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