Black Bean Enchiladas
by unknown · 4/29/2026
DinnerVegetarianMexican
Hearty vegetarian enchiladas stuffed with seasoned black beans, corn, and cheese in a smoky red sauce.
4 servingsPrep: 20 minCook: 30 minTotal: 50 min
Ingredients
Servings:
4
- 2 cans (15 oz each)black beans, drained
- 1 cupcorn kernels
- 8flour tortillas (8-inch)
- 2 cupsred enchilada sauce
- 2 cupscheddar and Monterey Jack, shredded
- 1onion, diced
- 2garlic cloves, minced
- 1 tspchili powder
- 1 tspcumin
- for servingsour cream and cilantro
Instructions
- 1.Preheat oven to 375°F. Cook onion and garlic in a skillet until soft. Add beans, corn, chili powder, and cumin. Stir and season.
- 2.Spread ½ cup enchilada sauce on the bottom of a 9x13 baking dish.
- 3.Fill each tortilla with a few spoonfuls of bean mixture and some cheese. Roll tightly and place seam-side down in the dish.
- 4.Pour remaining sauce over enchiladas and top with remaining cheese.
- 5.Bake 25 minutes until bubbly and golden. Serve with sour cream and cilantro.