1 / 1
Black Bean Enchiladas
Melted Monterey Jack cheese and a rich red sauce blanket these hearty vegetarian enchiladas. The filling relies on simple pantry staples, combining earthy black beans, sweet corn, and chunky salsa inside soft corn tortillas. You'll love how the edges get slightly crisp in the oven while the center stays incredibly tender. They're satisfying enough to win over devoted meat-eaters, especially when piled high with fresh avocado and a dollop of sour cream.
Equipment
- Oven
- Stovetop
- Skillet
- Microwave
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped (½ cup)
- 1 teaspoon ground cumin
- 1 cup frozen corn, thawed
- ¾ cup medium chunky-style salsa
- 1 can (15 oz) black beans, drained, rinsed
- 2 cups shredded Monterey Jack cheese (8 oz)
- 10 soft corn tortillas (6 inch)
- 1 can (10 oz) enchilada sauce
Instructions
- 1Preheat the oven to 350°F and lightly coat an 11x7-inch glass baking dish with cooking spray.
- 2Warm the vegetable oil in a 10-inch skillet over medium heat. Add the chopped onion and ground cumin, cooking for 4 to 5 minutes until the onion softens. Blooming the cumin in hot oil draws out its earthy flavor. Stir in the thawed corn, salsa, black beans, and 1 cup of the shredded Monterey Jack cheese, then remove the pan from the heat.
- 3Stack the corn tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1 minute to make them pliable. The steam prevents the tortillas from cracking when rolled.
- 4Spoon 1/4 cup of the bean filling down the middle of each softened tortilla and roll it up tightly. Arrange the rolled tortillas seam-side down in the prepared baking dish, and spread any leftover filling over the top.
- 5Pour the enchilada sauce evenly over the dish, ensuring all the tortillas are coated so they don't dry out in the oven. Scatter the remaining 1 cup of cheese across the top.
- 6Bake uncovered for 25 to 30 minutes until the cheese melts completely and the sauce bubbles along the edges. Let the dish cool for 5 minutes before topping with avocado, olives, sour cream, and cilantro.
Notes
- Variation: Swap the black beans for an equal amount of drained canned hominy for a different texture.
- Make ahead: Assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. Add 5 to 10 minutes to the baking time if cooking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven.