Black Bean Enchiladas
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These vegetarian black bean enchiladas are hearty, cheesy, and so satisfying that no one will miss the meat. A simple filling of seasoned black beans, corn, and roasted peppers gets rolled into flour tortillas, smothered in red enchilada sauce, and topped with melted cheese. They're ideal for a meatless weeknight dinner that still feeds a hungry family without much effort. You can assemble them ahead and refrigerate until ready to bake — perfect for busy evenings.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups shredded Monterey Jack or cheddar cheese
- 8 flour tortillas (8-inch)
- 2 cups red enchilada sauce (canned)
- 1 tbsp olive oil
- Salt and pepper to taste
- Sour cream, cilantro, and avocado for serving
Instructions
- Preheat oven to 375°F and grease a 9x13 baking dish
- Heat oil in skillet over medium heat; add onion and bell pepper; cook 4-5 minutes
- Add garlic, cumin, and chili powder; cook 1 minute
- Add black beans and corn; stir to combine; season with salt and pepper
- Spread 1/2 cup enchilada sauce on bottom of baking dish
- Spoon about 1/3 cup filling into each tortilla with a tablespoon of cheese; roll tightly
- Place seam-side down in dish; pour remaining sauce over top and add remaining cheese
- Cover with foil and bake 20 minutes
- Remove foil and bake 10 more minutes until cheese is bubbly
- Serve with sour cream, cilantro, and avocado
Notes
Assemble up to a day ahead, cover tightly, and refrigerate. Add 5-10 minutes to baking time if cooking from cold.
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