If you are craving big Mexican flavors, these Vegetarian Enchiladas with Black Beans will not disappoint. Loaded with hearty black beans, corn, enchilada sauce, and plenty of melted cheese, this is a meal the whole family will love!
This morning I am as motivated as the guy who drew the Japanese flag…. [pause]… let it sink in… you just chuckled, didn’t you? You’re welcome. The weekend is breathing down my neck and only 4 hours separate me from getting out of the house, but before I run away I need to share this easy Vegetarian Enchiladas recipe with you.
How to Make Vegetarian Enchiladas with Black Beans
You don’t need much motivation to make Vegetarian Enchiladas. Black beans serve as the ‘meat’, so rather than being cooked, they simply need to be heated through. This meal comes together in minutes.
I do saute the onions briefly to soften them, prior to adding beans and corn. The beans and corn will be heated through in a minute or two, then shut off the heat and add the sauce and cheese. You don’t want to cook the cheese, just let the residual heat melt it.
8 large flour tortillas should perfectly fit in a 9×13″ baking pan, like what you use to make lasagna.
If you prefer more traditional enchiladas. I also have an Easy Chicken Enchiladas recipe that is a family favorite. The secret is using a rotisserie chicken!
Vegetarian Enchiladas with Black Beans
- 1 tablespoon cooking oil
- 1/2 medium onion (chopped)
- 2 can black beans (rinsed and drained)
- 1 cup frozen corn
- 4 oz canned diced green chiles
- 2 cups Monterey jack cheese (divided)
- 2 , 10 oz cans red enchilada sauce (divided)
- 8 large flour tortillas
- cilantro for garnish (optional)
- Preheat oven to 400 degrees.
- Add cooking oil to a skillet set over medium heat and saute onion until tender. Add beans, corn, and green chilis and cook until heated through.
- Add half can of enchilada sauce to the pan along with 1 cup of cheese. Stir to combine.
- Pour remaining half of the can of enchilada sauce onto the bottom of a 9×13″ baking pan and spread evenly.
- Scoop bean mixture evenly onto flour tortillas and roll the tortillas to close.
- Place tortillas into baking pan and cover with the other can of enchilada sauce and top with remaining cup of cheese.
- Bake in the oven for 25 minutes or until the cheese is beginning to brown.
- Remove from the oven and let cool slightly, top with cilantro and serve.
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