Black Bean and Corn Enchiladas
Get ready to indulge in the comforting, flavor-packed goodness of homemade Black Bean and Corn Enchiladas! This vegetarian recipe combines tender black beans, sweet bursts of corn, and aromatic spices like cumin and smoked paprika for a filling that’s both hearty and vibrant. Wrapped snugly in soft flour tortillas, these enchiladas are then blanketed in rich, savory red enchilada sauce and topped with melty Monterey Jack cheese for the ultimate baked perfection. Perfect for weeknight dinners or casual gatherings, this dish comes together in just 40 minutes and serves up to four. Garnish with fresh cilantro for a bright finishing touch, and enjoy a meal that’s as satisfying as it is easy to prepare. Keywords: black bean enchiladas, vegetarian enchiladas, easy enchilada recipe, Mexican-inspired dishes, quick vegetarian dinner.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 large Flour tortillas
- 2 cups Shredded Monterey Jack cheese
- 2 cups Red enchilada sauce
- 0.25 cup Chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the black beans, corn, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir everything together and cook for 2-3 minutes to combine and warm through.
Lightly grease a 9x13-inch baking dish and spread 1/2 cup of the enchilada sauce evenly on the bottom of the dish.
Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the black bean and corn mixture down the center of the tortilla, then sprinkle with a small handful of shredded cheese.
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, 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.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 10984 mg | 478% | |
| Total Carbohydrate | 321.1 g | 117% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 34.2 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2347 mg | 181% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1947 mg | 41% | |
*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.
