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. Perfect for a comforting dinner that’s both delicious and meat-free.
Ingredients
Scale
Vegetable Filling
- 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)
Assembly
- 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
- Sauté the Vegetables: 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.
- Add Corn: Stir in the frozen corn and cook for an additional 4-5 minutes until the corn is defrosted and heated through.
- Add Remaining Filling Ingredients: 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.
- Warm the Tortillas: Heat the flour tortillas in the microwave for about 20-30 seconds to make them pliable and easier to roll without breaking.
- Assemble the Enchiladas: 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.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese over the sauce-covered enchiladas.
- Bake: 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.
- Serve: Remove from the oven and serve topped with fresh lime juice, avocado slices, and sour cream if desired for added creaminess and flavor.
Notes
- Warming the tortillas before assembly prevents cracking and makes rolling easier.
- You can substitute black beans with pinto beans or kidney beans if preferred.
- For a spicier kick, add diced jalapeños or extra chili powder to the filling.
- The enchiladas can be assembled ahead of time and refrigerated before baking; just extend the bake time slightly if baking cold.
- For a gluten-free option, substitute flour tortillas with corn tortillas, but warm them gently to prevent cracking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 13 g
- Cholesterol: 20 mg
