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Vegetarian Enchiladas

Vegetarian Enchiladas

Vegetarian enchiladas with black beans and cheese. 100% meatless comfort food in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 small corn tortillas
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 cans (15 oz each) black beans drained and rinsed
  • 1 cup frozen corn thawed
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 2.5 cups red enchilada sauce
  • 2 cups shredded mexican cheese blend
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup sour cream for serving
  • salt and pepper to taste

Method
 

  1. **Prep.** Heat oven to 375F. Lightly grease a 9x13 baking dish and spread 1/2 cup enchilada sauce across the bottom.
  2. **Saute.** Heat olive oil in a skillet. Cook onion and bell pepper 5 minutes. Add garlic, cumin, paprika, and chili powder. Cook 30 seconds.
  3. **Filling.** Stir in black beans and corn. Cook 2 minutes to warm through. Season with salt and pepper.
  4. **Warm.** Heat tortillas in a dry skillet 30 seconds per side until pliable.
  5. **Roll.** Fill each tortilla with 3 tbsp bean mixture and a pinch of cheese. Roll and place seam down in the baking dish.
  6. **Bake.** Pour remaining sauce over the top. Top with cheese. Bake 20 minutes until bubbly. Rest 5 minutes. Top with cilantro and sour cream.

Notes

Warm tortillas in a dry skillet 30 seconds per side before rolling. Cold tortillas tear. Vegan swap: skip the dairy cheese and use vegan shredded mozzarella and cashew crema. Store leftovers in the fridge for up to 4 days.