Vegetarian Black Bean Enchiladas
Hearty and flavorful vegetarian enchiladas loaded with black beans, corn, and bell peppers, topped with melted cheese and enchilada sauce — perfect for a quick weeknight dinner!
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed Cheap and protein-packed.
- 1 cup corn Can use frozen or canned fire-roasted corn.
- 1 cup diced bell peppers Adds color and crunch.
- 1 cup shredded cheese (cheddar or Mexican blend) Use vegan cheese for a dairy-free option.
- 1 teaspoon cumin
- 1 teaspoon chili powder Add extra for more spice.
- 8 pieces corn tortillas Can swap for flour tortillas.
- 1 cup enchilada sauce Be generous for saucier enchiladas.
- 1 whole fresh avocado, for serving Optional garnish.
- 1 bunch fresh cilantro, for garnish Optional garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix black beans, corn, bell peppers, half of the cheese, cumin, and chili powder.
- Taste the filling and add more salt or lime if needed.
- Warm the tortillas in a pan or microwave to make them pliable.
Assembly
- Spoon the filling into each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with the remaining cheese.
Baking
- Bake for 20-25 minutes, until cheese is melted and bubbly.
- Watch for bubbly edges and golden spots.
Serving
- Serve warm, garnished with avocado and cilantro if desired.
Notes
Assemble and refrigerate for up to 24 hours or freeze up to 2 months. Label containers if storing.