Go Back
–+ servings
Vegetarian Black Bean Enchiladas

Delicious Vegetarian Black Bean Enchiladas for Quick Dinners

A satisfying meatless option, Vegetarian Black Bean Enchiladas are quick to prepare and packed with flavor for a delightful family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil or vegetable oil or avocado oil
  • 1 medium Onion, chopped or shallots
  • 2 cloves Garlic, minced or ½ teaspoon garlic powder
  • 1 tablespoon Chili Powder or cayenne for more spice
  • 1 teaspoon Cumin optional for milder taste
  • 1 teaspoon Oregano or Italian seasoning
  • 1 can Black Beans, drained and rinsed can substitute with pinto beans or chickpeas
  • 1 cup Corn fresh or frozen, drain canned corn
  • ¼ cup Cilantro, chopped or parsley
  • Salt and Pepper to taste
For Assembly
  • 8 Tortillas corn or flour
  • 1 cup Enchilada Sauce store-bought or homemade
  • 1 cup Monterey Jack Cheese, shredded or cheddar or vegan cheese

Equipment

  • Skillet
  • Baking Dish
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft, then stir in minced garlic, chili powder, cumin, and oregano, cooking for an additional minute.
  3. Lower the heat and add drained black beans, corn, cilantro, seasoning with salt and pepper. Stir well and cook for 3-5 minutes.
  4. Warm tortillas in a dry skillet or microwave for 15-30 seconds until pliable.
  5. Spoon a generous amount of filling onto a warm tortilla, roll tightly, and place seam-side down in a greased baking dish. Repeat with all tortillas.
  6. Pour enchilada sauce over the top, covering each enchilada. Sprinkle shredded cheese on top.
  7. Bake in the preheated oven for 20-25 minutes until bubbling and cheese is golden brown.
  8. Let the enchiladas rest for about 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 350mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For extra nutrition, consider adding sautéed bell peppers or zucchini to the filling. Cheese alternatives available for dairy-free options.

Tried this recipe?

Let us know how it was!