Black Bean and Corn Vegetarian Enchiladas

Black Bean and Corn Vegetarian Enchiladas

Delicious and healthy vegetarian enchiladas filled with black beans, corn, and veggies, topped with cheese and enchilada sauce. A perfect family dinner option packed with protein and nutrients.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

8 pieces corn tortillas You can substitute with flour tortillas if needed.
1 can black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup diced bell peppers
1 cup shredded cheese (cheddar or a blend) Feel free to use your preferred cheese.
1 cup enchilada sauce Check for gluten-free options if necessary.

Spices and Condiments

1 teaspoon cumin
1 teaspoon chili powder
to taste Salt and pepper

Garnish

as needed Chopped cilantro or green onions For garnish before serving.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine black beans, corn, diced bell peppers, cumin, chili powder, salt, and pepper.
In a baking dish, spread a little enchilada sauce on the bottom.

Assembly

On each tortilla, place a generous spoonful of the bean and corn mixture, sprinkle with some cheese, and roll up tightly.
Place the rolled tortillas seam-side down in the baking dish.
Pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Baking

Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Serving

Garnish with chopped cilantro or green onions before serving.

Notes

Serve warm with sides like rice, guacamole, or a fresh salad. Consider adding sour cream or salsa for extra flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze them with parchment paper between layers.