Description
These vegetarian black bean enchiladas are warm, cozy, and full of bright flavors, featuring a savory filling of beans, corn, and cheese topped with enchilada sauce.
Ingredients
Scale
- 8 corn tortillas
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or fresh)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). Warm the corn tortillas in a dry skillet or microwave.
- In a bowl, combine black beans, corn, cumin, chili powder, salt, and pepper.
- Heat oil in a skillet, sauté onion until soft, add garlic, then the bean mixture, cooking for about 5 minutes.
- Fill each tortilla with the mixture, roll them up, and place seam-side down in a baking dish. Pour sauce over and top with cheese, then bake for 20-25 minutes.
Notes
These values are estimates based on typical ingredient sizes. Actual nutrition will vary with brands and exact portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 455mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 16.5g
- Cholesterol: 30mg