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–+ servings

Vegetarian Black Bean Enchiladas

A flavorful Tex-Mex favorite bursting with hearty black beans, fresh vegetables, and a zesty sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 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
  • to taste salt and black pepper
  • 8 6-inch corn tortillas
  • 1 10 ounce can enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings sour cream, avocado, salsa

Method
 

  1. Gather all your ingredients on the counter, chop the onion, and mince the garlic.
  2. In a large skillet over medium heat, heat olive oil, add chopped onions, and cook until softened. Add garlic, chili powder, cumin, and oregano, and stir for about a minute.
  3. Add black beans, thawed corn, and chopped cilantro to the skillet. Season with salt and black pepper, stir, and cook for an additional 2-3 minutes.
  4. Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
  5. Spoon an even portion of the black bean mixture into each warmed tortilla, roll them up tightly, and place seam-down in a greased 9x13 inch baking dish.
  6. Pour the enchilada sauce generously over the arranged enchiladas, ensuring every tortilla is coated.
  7. Sprinkle shredded Monterey Jack cheese over the top and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until bubbly and golden.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12g

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