Are you tired of the same old dinners? Looking for a cozy meal that’ll warm your belly and your soul? Picture this: a plate brimming with mouth-watering vegetarian black bean enchiladas, bursting with flavor and colored by fresh ingredients. This dish is not just a feast for your palate; it also checks all the boxes for a quick, easy, and nutritious meal.
Imagine soft corn tortillas filled with seasoned black beans, sweet corn, and fresh cilantro, all smothered in rich enchilada sauce and melted Monterey Jack cheese. Each bite feels like a warm hug, giving you that comforting Tex-Mex experience right at home. Whether you’re cooking for a family, friends, or just yourself on a busy weeknight, this dish is sure to become a favorite.
So why should you whip up this scrumptious vegetarian black bean enchiladas recipe? Let’s break it down:
- Ready in approximately 30 minutes: Perfect for those weeknights when time is tight.
- Uses pantry staples: No need for a grocery store run; you’re likely to have most of these ingredients already.
- A hit with the whole family: Even the meat-lovers will come back for seconds!
- Naturally vegetarian and easily adaptable to vegan/gluten-free diets: Everyone can enjoy this meal.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegetarian and gluten-free options available
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, avocado, salsa
Step-by-Step Instructions of Vegetarian Black Bean Enchiladas
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1-2 minutes until fragrant.
- Mix in the black beans, corn, cilantro, salt, and pepper. Stir everything together and cook for another 2-3 minutes until heated through.
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each corn tortilla with the black bean mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbling and golden.
Tips for Success
- Don’t overfill the tortillas: This way, they stay together and make for a neat presentation.
- Use fresh cilantro for that burst of flavor that elevates the entire dish.
- Feel free to adjust the spices based on your heat preference; add more chili powder for a kick!
Substitutions & Variations of Vegetarian Black Bean Enchiladas
To Make It Vegan/Gluten-Free: Simply skip the Monterey Jack cheese or use dairy-free cheese alternatives. For gluten-free, opt for gluten-free tortillas.
Variations: Add bell peppers or zucchini to the black bean mixture for a veggie boost. For extra protein, toss in some quinoa or chopped spinach!
Storage Instructions of Vegetarian Black Bean Enchiladas
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: These enchiladas freeze beautifully! Just wrap them tightly in foil or plastic wrap and store in the freezer for up to 3 months.
Make-Ahead: Prepare the filling ahead of time and store it in the fridge for up to 2 days. Just assemble and bake when you’re ready!
Frequently Asked Questions (FAQ) of Vegetarian Black Bean Enchiladas
Can I use other beans?
Absolutely! Pinto beans or kidney beans would work well too.
Can I make these enchiladas spicy?
Yes! Add some diced jalapeños or a dash of cayenne pepper to the filling for more heat.
Can I make this dish ahead of time?
You can prepare the filling and assemble the enchiladas a day ahead. Just cover and refrigerate them before baking.
Final Toughts
Each bite of these Vegetarian Black Bean Enchiladas reminds you that comfort food doesn’t have to be complicated or heavy. With simple ingredients and a quick cook time, this recipe is your ticket to enjoying a healthy meal that satisfies. Give it a go, and don’t forget to leave a comment and a star rating to share your experience!
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Vegetarian Black Bean Enchiladas
A flavorful Tex-Mex favorite, these vegetarian black bean enchiladas are quick to make and packed with fresh ingredients, perfect for weeknight dinners.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, avocado, salsa
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 1-2 minutes until fragrant.
- Mix in the black beans, corn, cilantro, salt, and pepper. Stir everything together and cook for another 2-3 minutes until heated through.
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each corn tortilla with the black bean mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbling and golden.
Notes
Don’t overfill the tortillas for a neat presentation. Adjust spices for heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Vegetarian