Vegetarian Enchiladas with Black Beans
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!
- 1 tablespoon cooking oil
- ½ 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 9x13" 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.