Vegetarian Black Bean Enchiladas
These vegetarian black bean enchiladas are packed with flavor and nutrients, making them a perfect meal for any occasion. Customize the ingredients to suit your taste!
Ingredients
Filling Ingredients
- 2 cups black beans, cooked
- 1 cup corn, frozen thawed
- 1 cup bell pepper, diced
- 1 cup onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste Salt
Assembly Ingredients
- 8 pieces corn tortillas can substitute with gluten-free tortillas if needed
- 2 cups enchilada sauce
- 1 cup cheese, shredded use dairy-free cheese for a vegan version
Instructions
Preparation
- Start by gathering all your ingredients. Dice the bell peppers and onions, and thaw the frozen corn.
Cooking the Base
- In a large pan, heat a splash of oil over medium heat. Add the diced onion and bell pepper, cooking for about 5–7 minutes until soft.
- Add the cooked black beans, thawed corn, cumin, chili powder, and salt. Stir and cook for an additional 2–3 minutes.
Assembling Enchiladas
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Take the corn tortillas and fill each with the bean mixture. Roll tightly and place seam-side down into the baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas.
- Sprinkle the shredded cheese evenly over the enchiladas.
Baking
- Preheat your oven to 350°F (175°C). Bake the enchiladas for 20–25 minutes until the cheese is melted and edges are slightly crispy.
Notes
Great for meal prep! Store leftovers in an airtight container for up to 3–5 days. Can be frozen for future meals.