Description
Quick and delicious vegetarian black bean enchiladas packed with protein and fiber, topped with melted cheese and enchilada sauce.
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) and position the rack in the center.
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and oregano; cook for 1 minute more.
- Stir in black beans, corn, and cilantro; season with salt and pepper, and cook for 2-3 minutes.
- Warm the tortillas slightly to make them pliable.
- Spoon the black bean mixture into each tortilla, roll them up, and place them seam-down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese over the top.
- Bake for 20-25 minutes or until bubbly and lightly golden.
- Let stand for a few minutes before serving.
Notes
Add fresh cilantro and a squeeze of lime after reheating for bright flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 385
- Sugar: 3g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg