Description

Vegetarian Black Bean Enchiladas are the ultimate plant-based comfort food—packed with protein-rich black beans, aromatic spices, melted cheese, and smothered in enchilada sauce for a hearty, satisfying vegetarian meal.

Ingredients

Scale

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp dried oregano
1 (15 oz) can black beans, rinsed and drained
1/2 cup frozen corn, thawed
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
8 (6-inch) corn tortillas
1 (10 oz) can enchilada sauce
1 cup shredded Monterey Jack cheese
Optional: sour cream
Optional: avocado slices
Optional: fresh salsa

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet until shimmering.
Add chopped onion and cook 5 minutes until softened.
Add garlic, chili powder, cumin, and oregano; cook 1 minute until fragrant.
Stir in black beans, corn, cilantro, salt, and pepper; cook 2–3 minutes.
Warm tortillas until soft and pliable.
Fill each tortilla with 1/3 cup filling and roll tightly.
Place rolled tortillas seam-side down in a 9×13 inch baking dish.
Pour enchilada sauce evenly over the top.
Sprinkle with shredded Monterey Jack cheese.
Bake 20–25 minutes until bubbly and melted.
Let rest 5 minutes before serving; add optional toppings.

Notes

For a healthier option, use whole wheat tortillas, reduce cheese by half, or substitute Greek yogurt for sour cream. To make it vegan, use dairy-free cheese and plant-based toppings.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Vegetarian
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 300-379
Sugar: 3g
Sodium: 1211mg
Fat: 9-12g
Saturated Fat: 4g
Unsaturated Fat: 5-8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5-14g
Protein: 14-20g
Cholesterol: 20mg

Keywords: Vegetarian Black Bean Enchiladas, black bean enchiladas, plant-based enchiladas, vegetarian comfort food