Delicious Vegetarian Enchiladas with Black Beans Recipe

Name: Delicious Vegetarian Enchiladas with Black Beans Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 large yellow onion, diced; 5 garlic cloves, minced; 1 large green pepper, diced; 1 tablespoon olive oil; 1 cup frozen corn; 15 oz black beans, drained; 2 tablespoons cream cheese; 1 teaspoon smoked paprika; 2 teaspoons cumin; 1/2 teaspoon chili powder; 1/2 large lime, juiced, plus more for serving; Salt and pepper, to taste (approximately 3/4 teaspoon each); 10 large flour tortillas; 1 1/2 cups shredded Mexican cheese (divided: 1/2 cup for filling, 1 cup for topping); 8 oz enchilada sauce; Avocado slices, for serving; Sour cream, for serving (optional)

by basmer

15 de February de 2026

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Vegetarian Enchiladas with Black are a delightful way to enjoy a comforting meal that is both hearty and meat-free. These enchiladas are filled with a scrumptious combination of black beans, corn, sautéed vegetables, and flavorful Mexican cheeses, all wrapped in soft flour tortillas. Baked under a blanket of enchilada sauce and bubbly cheese, they make for a satisfying dish that everyone will love. Let’s dive into this delicious recipe!

Why You’ll Love This Vegetarian Enchiladas with Black

There are numerous reasons to adore these vegetarian enchiladas with black beans. First, they’re incredibly satisfying, making them perfect for dinner. Second, they are packed with nutrients, thanks to the black beans and corn, making them a healthy vegetarian option. Additionally, they are easy to customize; you can add in any vegetables you have on hand or even spice them up with jalapeños for a kick. These enchiladas are also gluten-free if you use corn tortillas instead of flour. Lastly, they are budget-friendly, making them ideal for families or anyone looking to save money on groceries. Enjoy these black bean filled vegetarian enchiladas with a side of salad or your favorite salsa for a complete meal!

Ingredients for Vegetarian Enchiladas with Black

Gather these items:

1 large yellow onion, diced
5 garlic cloves, minced
1 large green pepper, diced
1 tablespoon olive oil
1 cup frozen corn
15 oz black beans, drained
2 tablespoons cream cheese
1 teaspoon smoked paprika
2 teaspoons cumin
1/2 teaspoon chili powder
1/2 large lime, juiced, plus more for serving
Salt and pepper, to taste (approximately 3/4 teaspoon each)
10 large flour tortillas
1 1/2 cups shredded Mexican cheese (divided: 1/2 cup for filling, 1 cup for topping)
8 oz enchilada sauce
Avocado slices, for serving
Sour cream, for serving (optional)

How to Make Vegetarian Enchiladas with Black Step-by-Step

Step 1: Combine the diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon of salt in a large skillet. Sauté over medium-high heat for 6-8 minutes until the onion becomes translucent and soft.
Step 2: Stir in the frozen corn and cook for an additional 4-5 minutes until the corn is defrosted and heated through.
Step 3: Mix in the drained black beans, cream cheese, 1/2 cup of shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a lime. Season with salt and pepper to taste, approximately an additional 1/2 teaspoon of each. Stir until the cream cheese is melted and everything is well combined, forming a creamy filling.
Step 4: Heat the flour tortillas in the microwave for about 20-30 seconds to make them pliable and easier to roll without breaking.
Step 5: Spoon the filling onto each warmed tortilla, roll it up tightly, and place it seam side down in a greased 9×13 inch baking dish.
Step 6: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese over the sauce-covered enchiladas.
Step 7: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the cheese is bubbly and begins to brown. For extra browning, you can broil on low for 1-2 minutes at the end, watching closely to prevent burning.
Step 8: Remove from the oven and serve topped with fresh lime juice, avocado slices, and sour cream if desired for added creaminess and flavor.

Pro Tips for the Best Vegetarian Enchiladas with Black

Keep these in mind:

For a spicier kick, consider adding jalapeños or hot sauce to the filling.
Using corn tortillas is an excellent way to make these enchiladas gluten-free vegetarian enchiladas with black beans.
Be careful not to overfill the tortillas, which can make rolling difficult.
These enchiladas can be frozen before baking, making them a great meal prep option!

Best Ways to Serve Vegetarian Enchiladas with Black

These enchiladas are best served hot out of the oven. Pair them with a fresh salad for a balanced meal or some homemade guacamole for added flavor. You can also enjoy vegetarian enchiladas with black beans and cheese as a side dish to your favorite Mexican-inspired entrée.

How to Store and Reheat Vegetarian Enchiladas with Black

To store leftovers, place the enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply cover with foil and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. This makes them perfect for meal prep!

Frequently Asked Questions About Vegetarian Enchiladas with Black

What is a vegetarian enchilada with black beans?

A vegetarian enchilada with black beans is a delicious dish made with tortillas filled with a mixture of black beans, vegetables, and spices, topped with enchilada sauce and cheese.

Can I make Vegetarian Enchiladas with Black ahead of time?

Yes! You can prepare the filling and assemble the enchiladas ahead of time. Just cover and refrigerate until you’re ready to bake them.

How do I avoid common mistakes with Vegetarian Enchiladas with Black?

To avoid common mistakes, ensure that your tortillas are warm before rolling to prevent tearing, and don’t overfill them to keep them manageable.

Variations of Vegetarian Enchiladas with Black You Can Try

Feel free to experiment! You can add spinach or zucchini for more vegetables, use different types of beans for variation, or make them vegan-friendly by omitting the cheese and cream cheese. These meatless enchiladas with black beans are versatile and can accommodate various dietary preferences!

For more delicious vegetarian recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re looking for more meal prep ideas, consider sweet potato biscuits that are perfect for any occasion!

For more information on the health benefits of black beans, you can visit Healthline.

Delicious Vegetarian Enchiladas with Black Beans Recipe

Author: basmer
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Vegetarian Enchiladas are a flavorful and satisfying meal featuring a hearty filling of black beans, corn, sautéed vegetables, and Mexican cheeses wrapped in soft flour tortillas, all baked under a layer of enchilada sauce and melted cheese.

Instructions

Combine the diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon of salt in a large skillet. Sauté over medium-high heat for 6-8 minutes until the onion becomes translucent and soft.
Stir in the frozen corn and cook for an additional 4-5 minutes until the corn is defrosted and heated through.
Mix in the drained black beans, cream cheese, 1/2 cup of shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a lime. Season with salt and pepper to taste, approximately an additional 1/2 teaspoon of each. Stir until the cream cheese is melted and everything is well combined, forming a creamy filling.
Heat the flour tortillas in the microwave for about 20-30 seconds to make them pliable and easier to roll without breaking.
Spoon the filling onto each warmed tortilla, roll it up tightly, and place it seam side down in a greased 9×13 inch baking dish.
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese over the sauce-covered enchiladas.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the cheese is bubbly and begins to brown. For extra browning, you can broil on low for 1-2 minutes at the end, watching closely to prevent burning.
Remove from the oven and serve topped with fresh lime juice, avocado slices, and sour cream if desired for added creaminess and flavor.