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Delicious Black Bean & Corn Vegetarian Enchiladas

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These Black Bean And Corn Vegetarian Enchiladas are a vibrant fiesta of flavors and textures that satisfy even the most ardent meat-lovers. Bursting with robust black beans and sweet corn, they deliver comfort and flavor without relying on meat.

Ingredients

Scale
  • Two cans (15-ounces each) of black beans, rinsed thoroughly and drained
  • 1.5 to 2 cups of corn (frozen, canned, or fresh)
  • Two cans (10-ounce each) of red enchilada sauce
  • 10–12 corn tortillas (6-inch)
  • About 2 cups of shredded Monterey Jack, mild cheddar, or a Mexican blend cheese
  • One small onion (diced)
  • 2–3 cloves garlic (minced)
  • 1 bell pepper (any color, diced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • Fresh cilantro (optional)
  • Sour cream or Greek yogurt (optional)
  • Diced avocado or guacamole (optional)
  • A squeeze of lime (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and pour about 1/2 cup of enchilada sauce into the bottom, spreading it evenly.
  2. In a large skillet or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened. Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
  3. Add the rinsed and drained black beans and corn to the skillet with the sautéed vegetables. Pour in about 1/2 cup of enchilada sauce and stir everything together. Bring the mixture to a gentle simmer and cook for 2-3 minutes. Remove from heat and stir in about 1/4 cup of shredded cheese if desired.
  4. Warm the tortillas using one of the following methods: microwave by stacking them on a plate covered with a damp paper towel for 20-30 seconds, heat in a dry skillet for about 15-20 seconds per side, or wrap in foil and warm in the oven for 10-15 minutes.
  5. Take one warm tortilla and spoon about 1/3 to 1/2 cup of the black bean and corn filling down the center. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with remaining tortillas and filling.
  6. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining shredded cheese generously over the top.
  7. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly browned.
  8. Carefully remove the baking dish from the oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, diced avocado or guacamole, and a squeeze of fresh lime juice.

Nutrition

Keywords: Warming the tortillas is crucial to prevent tearing. You can add a squeeze of lime juice to the filling for brightness, and feel free to experiment with different vegetables or cheese types for added flavor.

Find it online: https://mamablueberry.com/delicious-black-bean-corn-vegetarian-enchiladas/