Vegetarian Bean Enchiladas
Indulge in the bold and hearty flavors of these Vegetarian Bean Enchiladas, a satisfying and easy-to-make dish perfect for weeknight dinners or meal prep. Packed with wholesome ingredients like black beans, sweet corn, and sautéed bell peppers, these enchiladas are seasoned with warming spices like cumin and chili powder for a vibrant Tex-Mex kick. Wrapped in soft flour tortillas and smothered with rich enchilada sauce and melted cheddar cheese, each bite is a perfect balance of comfort and zest. Ready in under an hour, this vegetarian recipe is a crowd-pleaser that’s customizable with fresh cilantro garnish for a burst of freshness. Whether you’re feeding the family or hosting a gathering, these cheesy bean enchiladas are sure to impress! Perfect for those seeking easy vegetarian dinner ideas or flavorful Mexican-inspired dishes.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Small onion, diced
- 1 Red bell pepper, diced
- 2 Garlic cloves, minced
- 1.5 cups Black beans, drained and rinsed
- 1 cup Corn kernels (frozen or fresh)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 6 Flour tortillas (8–10 inches)
- 2 cups Shredded cheddar cheese
- 2 cups Enchilada sauce
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5–7 minutes or until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add the black beans, corn, ground cumin, chili powder, and salt to the skillet. Stir well, cooking for 3–4 minutes to combine flavors. Remove the skillet from heat.
Spread 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.
Spoon about 1/3 cup of the bean and vegetable mixture onto the center of each tortilla. Sprinkle with a small handful of shredded cheese, reserving some cheese for topping. Roll up the tortillas tightly and place them seam-side down into the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 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 warm.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7338 mg | 319% | |
| Total Carbohydrate | 305.3 g | 111% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 39.0 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2180 mg | 168% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2878 mg | 61% | |
*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.
