Vegetarian Black Bean Enchiladas
Enjoy a delicious twist on a classic dish with these Vegetarian Black Bean Enchiladas. Bursting with flavor, these enchiladas feature a delightful combination of seasoned black beans, fresh vegetables, and melted cheese, all wrapped in soft corn tortillas and smothered in zesty enchilada sauce. Perfect for weeknight dinners or festive gatherings, this meatless meal is not only satisfying but also packed with nutrients. Quick to prepare and versatile, you can customize it with your favorite toppings for a personal touch. Dive into this hearty Tex-Mex favorite that everyone will love!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, rinsed and drained
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Stir in garlic and spices; cook until fragrant.
- Mix in black beans and cook until heated through.
- Warm tortillas to make them pliable.
- Spoon the filling into each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20–25 minutes until bubbly and cheese is melted.
Nutrition
- Serving Size: 1 enchilada
- Calories: 290
- Sugar: 3g
- Sodium: 570mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg