Ingredients
Scale
- 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