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.
Ingredients
Scale
- 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)
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.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 30 mg
Keywords: Vegetarian Enchiladas, Black Beans, Corn, Mexican Dish