Best Black Bean Enchiladas
Savor the bold, comforting flavors of these Best Black Bean Enchiladas—a perfect fusion of hearty ingredients and zesty spices. Packed with protein-rich black beans, sweet bursts of corn, and tangy diced tomatoes, this vegetarian enchilada recipe is a wholesome and satisfying meal the entire family will adore. Soft flour tortillas are filled with a flavorful black bean mixture, rolled up, and smothered in rich enchilada sauce before being topped with ooey-gooey melted cheese. Ready in under an hour, this easy, crowd-pleasing dish is ideal for weeknight dinners or meal prep. Customize it with optional fresh cilantro and a dollop of sour cream for a vibrant and creamy finish. Whether you're a vegetarian or just looking to add a meat-free recipe to your repertoire, these enchiladas are guaranteed to impress! Perfect for keywords like "vegetarian enchiladas," "easy black bean recipes," and "best enchilada recipe."
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 flour tortillas (8-inch size)
- 2 cups enchilada sauce
- 2 cups shredded cheddar or Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the black beans, diced tomatoes, corn, cumin, chili powder, salt, and black pepper. Cook for 5 minutes, allowing the flavors to meld together. Remove from heat.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a tortilla flat and spoon about 1/3 cup of the black bean mixture down the center. Sprinkle a small handful of shredded cheese on top of the filling, then roll the tortilla tightly and place it seam-side down into the baking dish. Repeat with the remaining tortillas, black bean mixture, and cheese.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining shredded cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 14.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 589 mg | 45% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
