Description
Delicious vegetarian enchiladas filled with black beans, corn, and topped with Monterey Jack cheese, perfect for weeknight dinners or gatherings.
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
- Optional toppings: sour cream, avocado, salsa
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until it softens, about 5 minutes.
- Toss in the minced garlic, chili powder, cumin, and oregano; cook for another minute.
- Stir in the black beans, corn, and cilantro. Season with salt and pepper. Cook for 2-3 minutes.
- Warm the corn tortillas slightly to make them manageable.
- Spoon the black bean mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the enchilada sauce over the tortillas and top with cheese.
- Bake for 20-25 minutes until bubbly and lightly golden.
- 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