Description
These black bean enchiladas are packed with a savory filling of black beans, corn, onions, and peppers, all wrapped in soft tortillas and smothered in enchilada sauce and melty cheese. Perfect for a hearty, meatless meal that’s easy to make and full of flavor!
Ingredients
Scale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 small onion, diced
- 1 (15-oz) can black beans, drained & rinsed
- 1 (15-oz) can yellow corn, drained & rinsed
- 1 tsp kosher salt
- ½ tsp ground cumin
- ¼ tsp dried oregano
- ¼ tsp smoked paprika
- 2 cups shredded Mexican-blend cheese, divided
- 8 (8-inch) flour tortillas
- 2 cups enchilada sauce, divided
- Optional toppings: Sour cream, cilantro, diced avocados
Instructions
- Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add onions and bell peppers. Cook for 8 minutes until soft.
- Stir in black beans, corn, salt, cumin, oregano, and smoked paprika. Cook for 3 minutes. Add ¼ cup enchilada sauce, mix well, and remove from heat.
- Warm tortillas in the microwave for 1 minute to make them pliable.
- Spread ¼ cup enchilada sauce in a 9×13 baking dish. Fill each tortilla with the black bean mixture and some cheese, roll up, and place seam-side down.
- Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake at 350ºF for 20 minutes until the cheese is melted and bubbly.
- Garnish with sour cream, cilantro, and diced avocados. Serve hot and enjoy!
Notes
- Swap flour tortillas for corn tortillas to make it gluten-free.
- Add jalapeños or chili powder for extra heat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican