Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite

There’s something truly comforting about a warm plate of enchiladas, especially when they’re packed with wholesome ingredients. Vegetarian black bean enchiladas are a fantastic Tex-Mex favorite, brimming with flavor and nutrition. Perfect for weeknight dinners or casual gatherings, this dish brings together rich black beans, vibrant corn, and gooey Monterey Jack cheese, all enveloped in soft corn tortillas and smothered in zesty enchilada sauce. Trust me, once you try this recipe, you’ll find yourself making it again and again!

What Makes This Recipe Special

Reasons You’ll Love This Recipe

What sets these enchiladas apart is their incredible balance of taste and nutrition. Using pantry staples like black beans and corn, this meal is not just budget-friendly, it’s also a breeze to whip up, making it perfect for busy weeknights or lazy weekends alike. The combination of spices and sautéed veggies creates a filling that’s bursting with flavor—no meat required! And the melted cheese topping? It’s the cherry on top that makes this dish irresistible!

"Absolutely delicious! This recipe has become a staple in our home. Easy, flavorful, and the kids love it!" – A happy home cook

Step-by-Step Guide to Cooking It

If you’re new to cooking enchiladas, don’t worry! This recipe walks you through the process step-by-step. We’ll start with some prep work, followed by assembling the enchiladas, and finally baking them to bubbly perfection. Here’s what you’ll need.

What You’ll Need

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

Feel free to customize the ingredients! If you’re out of corn, diced bell peppers or zucchini can also add great flavor.

Cooking Steps

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and cook until it softens, about 5 minutes.
4. Toss in the minced garlic, chili powder, cumin, and oregano; cook for another minute to let the spices bloom.
5. Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally.
6. Warm the corn tortillas slightly to make them manageable—either in a dry skillet, microwave, or oven.
7. Spoon the black bean mixture evenly into the center of each tortilla. Roll them up and place seam-side down in a 9×13 inch baking dish.
8. Pour the enchilada sauce evenly over the rolled tortillas.
9. Top with shredded cheese.
10. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
11. Allow to cool for a few minutes before serving. Enjoy with your favorite optional toppings!

How to Serve Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite

Serving Suggestions

For a beautiful presentation, serve your enchiladas drizzled with sour cream and garnished with fresh avocado slices and chopped cilantro. Pair them with a simple green salad or some Mexican-style rice for a complete meal. You can also add a side of tangy salsa for an extra flavor punch!

Best Way to Store Vegetarian Black Bean Enchiladas: 1 Flavorful Tex-Mex Favorite

Storing Leftovers

To keep your enchiladas fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; simply cover the baking dish with foil before freezing. When ready to enjoy, reheat in the oven at 350°F (175°C) until heated through.

Pro Chef Tips

Helpful Hints

• If you want to make this dish even quicker, prepare the black bean filling ahead of time and store it in the fridge.
• For a spicier kick, add diced jalapeños to the filling.
• Always warm your tortillas before filling them—this prevents cracking and tearing.

Creative Twists

Recipe Variations

Feel free to switch things up! For a different flavor profile, try adding sweet potatoes or roasted vegetables into the filling. You can also experiment with different types of cheese, like queso fresco or pepper jack, to change the cheese flavor. And if you want a vegan option, skip the cheese or use a dairy-free alternative!

Your Questions Answered

Common Questions

How long does it take to prepare these enchiladas?
Prep time is around 15 minutes, with an additional 25-30 minutes for baking, making the total cook time about 45 minutes.

Can I substitute the black beans?
Yes! Pinto beans or even lentils can work well in this recipe.

What is the best way to reheat these enchiladas?
For the best results, reheat in the oven covered with foil to keep moisture in.

With these steps and tips, you’re all set to whip up a delicious batch of vegetarian black bean enchiladas that everyone will love! Enjoy your cooking journey and share the joy of Tex-Mex with friends and family.

Vegetarian Black Bean Enchiladas

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious vegetarian enchiladas filled with black beans, corn, and topped with Monterey Jack cheese, perfect for weeknight dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 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
• Optional toppings: sour cream, avocado, salsa

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and cook until it softens, about 5 minutes.
4. Toss in the minced garlic, chili powder, cumin, and oregano; cook for another minute.
5. Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes.
6. Warm the corn tortillas slightly to make them manageable.
7. Spoon the black bean mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
8. Pour the enchilada sauce over the tortillas and top with cheese.
9. Bake for 20-25 minutes until bubbly and lightly golden.
10. Allow to cool slightly before serving with optional toppings.

Notes

For a spicier kick, add diced jalapeños to the filling. You can also experiment with different types of cheese.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 30mg

Keywords: enchiladas, vegetarian, tex-mex, black beans, cheese