Description
These Black Bean Enchiladas are a delicious and satisfying vegetarian meal that’s perfect for a cozy dinner. Filled with a flavorful mixture of black beans, corn, peppers, and spices, these enchiladas are topped with a zesty red sauce and melted cheese for a comforting and hearty dish.
Ingredients
Scale
For the Filling:
- 2 cups canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup diced red bell pepper
- ½ cup diced onion
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
For Assembly:
- 8 (8-inch) flour or corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese, divided
- 2 cups red enchilada sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Saute Filling: In a skillet, sauté onion and bell pepper in olive oil until softened. Add black beans, corn, spices, and salt. Cook for 2 minutes.
- Fill Tortillas: Spread enchilada sauce in a baking dish. Fill tortillas with bean mixture and cheese, roll up, and place seam-side down in the dish.
- Bake: Pour remaining sauce over enchiladas, top with cheese, and bake for 20–25 minutes.
- Serve: Garnish with cilantro before serving.
Notes
- For extra heat, add diced jalapeños to the filling.
- Enchiladas can be prepared ahead and refrigerated before baking—adjust cook time as needed.
- Serve with guacamole, sour cream, or Spanish rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5 g
- Sodium: 960 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 17 g
- Cholesterol: 35 mg
