Description
These easy black bean enchiladas are a cheesy, meatless dinner that comes together in under an hour using pantry staples. Perfect for weeknights or meal prep.
Ingredients
8 flour tortillas
1 (15-oz) can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 small onion, diced
1 bell pepper, diced
2 cups shredded Mexican blend cheese
2 cups red enchilada sauce
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
Salt to taste
Instructions
Preheat oven to 350°F.
In a skillet, sauté onion and bell pepper until soft.
Add black beans, corn, cumin, paprika, oregano, and 1/4 cup enchilada sauce. Stir to combine.
Warm tortillas in the microwave until pliable.
Spoon filling into each tortilla, top with cheese, and roll tightly.
Place seam-side down in a baking dish with a light layer of enchilada sauce.
Pour remaining sauce over the top and sprinkle with cheese.
Bake uncovered for 20 minutes until bubbly and golden.
Let rest for 5 minutes before serving. Add toppings as desired.
Notes
Use corn tortillas if preferred, but heat them first to prevent cracking.
Add sweet potatoes, spinach, or mushrooms to customize the filling.
These enchiladas freeze well for up to 2 months.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 310
- Sugar: 3g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg
Keywords: easy black bean enchiladas, vegetarian enchiladas, weeknight dinner