Black Bean Corn Enchiladas
Packed with bold flavors and vibrant colors, these Black Bean Corn Enchiladas are a hearty, vegetarian crowd-pleaser perfect for dinner any night of the week. Featuring a zesty filling of sautéed black beans, sweet corn, and aromatic spices like cumin, chili powder, and smoked paprika, this recipe delivers a delightful combination of texture and taste. Rolled in soft flour tortillas, smothered in rich enchilada sauce, and topped with gooey melted Mexican cheese blend, these enchiladas bake to golden perfection in just 25 minutes. Serve them hot and finish with a sprinkle of fresh cilantro for an irresistible dish that’s nutritious, satisfying, and bursting with Southwestern flair. Ideal for meal prep or family gatherings, this easy recipe is a must-try for fans of Tex-Mex cuisine! Keywords: black bean enchiladas, vegetarian enchiladas, Tex-Mex recipe, easy dinner recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 15 ounces, canned, rinsed and drained black beans
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 medium flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the black beans, frozen corn, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and cook for 3-4 minutes until the mixture is heated through. Remove the skillet from heat.
Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
Place a tortilla on a flat surface. Spoon about 1/4 cup of the black bean and corn mixture onto the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle the shredded Mexican cheese blend over the top.
Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5953 mg | 259% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 14.2 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 732 mg | 16% | |
*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.
