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Black Bean Enchiladas
These vegetarian black bean enchiladas offer a comforting and hearty meal that comes together quickly. The filling combines tender onions, sweet corn, chunky salsa, and earthy black beans wrapped in soft corn tortillas. A generous pour of rich enchilada sauce and melted Monterey Jack cheese finishes the dish. It is an excellent choice for a busy weeknight dinner using simple pantry staples. Serve them warm with fresh garnishes like avocado, cilantro, and a dollop of sour cream for added brightness and texture.
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
- 1Prepare your optional garnishes by chopping the avocado and fresh cilantro, and slicing the olives.
- 2Preheat your oven to 350°F and lightly coat an 11x7-inch glass baking dish with cooking spray.
- 3Warm 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. Mix in the thawed corn, salsa, black beans, and one cup of the shredded Monterey Jack cheese, then take the pan off the heat.
- 4Stack the corn tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for one minute to make them pliable and easy to roll.
- 5Spoon a quarter 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.
- 6Pour the canned enchilada sauce evenly over the dish, ensuring all the tortillas are coated. Scatter the remaining one cup of cheese across the top.
- 7Bake uncovered for 25 to 30 minutes until the cheese melts completely and the sauce bubbles along the edges of the dish.
- 8Remove the baking dish from the oven and let it cool slightly before serving with the avocado, olives, sour cream, and cilantro.