Name: Vegetarian Enchiladas with Black Beans and Corn Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 large yellow onion, diced; 5 garlic cloves, minced; 1 large green pepper, diced; 1 tablespoon olive oil; 1 cup frozen corn; 15 oz black beans, drained; 2 tablespoons cream cheese; 1 teaspoon smoked paprika; 2 teaspoons cumin; 1/2 teaspoon chili powder; 1/2 large lime, juiced; Salt and pepper, to taste; 1/2 cup shredded Mexican cheese (for filling); 10 large flour tortillas; 1 1/2 cups shredded Mexican cheese (divided: 1/2 cup for filling already listed, 1 cup for topping); 8 oz enchilada sauce; Avocado, for serving; Fresh lime juice, for serving; Sour cream, for serving (optional)

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I can’t wait to share this Vegetarian Enchiladas with Black Beans and Corn Recipe with you because it’s one of those meals that feels like a warm, comforting hug on a plate. The combination of hearty black beans, sweet corn, and melty cheese wrapped in soft tortillas and baked in rich enchilada sauce hits every note for a satisfying dinner. Plus, it’s super approachable—whether you’re cooking for a crowd or meal prepping for the week, this recipe delivers both flavor and ease.

What makes these enchiladas truly special is the balance of smoky spices with a hint of brightness from lime juice, which keeps them from feeling heavy or dull. I often make this dish when I want to impress friends who don’t even realize it’s vegetarian—because it’s packed with texture and deep flavor. Trust me, once you try this Vegetarian Enchiladas with Black Beans and Corn Recipe, it’ll become a staple you turn to again and again.

Ingredients You’ll Need

Every ingredient here plays a key role in building that rich layered flavor and perfect texture. When you shop, look for fresh produce and quality canned beans for best results. Oh, and one tip: get your enchilada sauce from a brand you love or make your own if you have time—it really makes a difference!

Yellow onion: Adds a sweet, savory base to the filling when cooked down.
Garlic cloves: Minced fresh garlic brings that classic aromatic punch.
Green pepper: Gives a bit of crunch and freshness to balance the creaminess.
Olive oil: Use for sautéing and to add a little richness at the start.
Frozen corn: Sweet bursts of flavor and texture, no need for fresh if you’re short on time.
Black beans: Protein-packed and hearty, the star ingredient in this vegetarian dish.
Cream cheese: Helps bind everything together with a subtle tang and creaminess.
Smoked paprika: Adds warmth and a little smoky depth to the filling.
Cumin: Essential for that earthy, slightly nutty spice that enchiladas need.
Chili powder: Just a touch for mild heat and complexity.
Lime juice: Brightens up the whole filling—fresh is best!
Salt and pepper: To taste—seasoning is key for balance.
Flour tortillas: Large and flexible—they wrap everything up nicely.
Shredded Mexican cheese blend: Divided between filling and topping for gooey, melty goodness.
Enchilada sauce: The saucy base that ties it all together with bold flavor.
Avocado, fresh lime juice, sour cream (optional): Perfect garnishes for creaminess and zing.

Variations

One of my favorite things about this Vegetarian Enchiladas with Black Beans and Corn Recipe is how easy it is to personalize. I encourage you to tweak it to your taste, whether that means bumping up the spice or adding your favorite veggies. Make it your own and have fun with it!

Add extra veggies: Sometimes I toss in diced zucchini or mushrooms for more texture and nutrition.
Make it vegan: Swap cream cheese and shredded cheese for vegan alternatives, and use a dairy-free sour cream or skip it altogether.
Spice it up: Add jalapeños or a dash of cayenne for a little heat, which I love on chilly evenings.
Gluten-free option: Use corn tortillas or your preferred gluten-free wraps to keep it friendly for gluten-sensitive friends.
Cheese variations: Try a blend with queso fresco or a smokier cheese like pepper jack for a twist.

How to Make Vegetarian Enchiladas with Black Beans and Corn Recipe

Step 1: Sauté the veggies to build flavor

Start by warming your olive oil in a large skillet over medium-high heat. Toss in the diced onion, garlic, and green pepper with a pinch of salt to draw out moisture and sweetness. Stir occasionally for about 6-8 minutes until the onion turns translucent and everything softens but doesn’t brown too much—you want those flavors mellow and inviting.

Step 2: Bring in the corn and beans

Add the frozen corn next and cook for another 4-5 minutes until warmed through. Then stir in the black beans along with the cream cheese, half of your shredded Mexican cheese, and all the spices—smoked paprika, cumin, chili powder. Finish with a generous squeeze of lime juice, which really brightens the whole mixture. Taste here and adjust salt and pepper as needed—proper seasoning lifts this filling to the next level.

Step 3: Prep tortillas and roll it up

Microwave your tortillas for about 20-30 seconds covered with a damp paper towel to make them soft and pliable. This little trick prevents cracking when you roll, making assembly way easier. Spoon a good amount of the filling into each tortilla, then roll tightly and place seam-side down in a greased 9×13 inch baking dish. This keeps them snug and tidy so they don’t unravel during baking.

Step 4: Sauce and cheese finish before baking

Pour your enchilada sauce evenly over the rolled tortillas—you want every bite to have a saucy kick. Then sprinkle the remaining shredded cheese on top, which melts into a delicious golden crust as it bakes. This step is key because it locks in moisture and adds that irresistible cheesy topping we all crave.

Step 5: Bake until bubbly and perfect

Bake the enchiladas at 350°F (175°C) for about 20-25 minutes until the cheese is melted and bubbly. If you want to take it a notch further, broil on low for 1-2 minutes until the cheese turns golden and slightly crisp—but watch it closely to avoid burning. Once done, pull them out and let them rest a few minutes before serving so the filling sets nicely.

How to Serve Vegetarian Enchiladas with Black Beans and Corn Recipe

The image shows a white marbled surface with multiple small white bowls and fresh ingredients neatly arranged. There is a large yellow onion and two bulbs of garlic placed at the top left, a bright green bell pepper on the top right, and lime cut in half near the bottom right. In bowls, there are black beans with a shiny smooth texture, shredded white cheese, yellow corn kernels, and a creamy white sauce that looks smooth and thick. A small white bowl contains light yellow oil, and another small bowl holds a mix of spices including red chili powder, black pepper, and salt. A stack of soft, round tortillas with light brown spots sits at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these enchiladas with a few slices of creamy avocado, a drizzle of fresh lime juice, and a dollop of sour cream if I’m feeling indulgent. The cool creaminess contrasts beautifully with the warm, spiced filling, and the lime juice adds just the right amount of tang to make every bite pop.

Side Dishes

For sides, I usually keep it simple—think a crisp green salad with a citrusy vinaigrette or some cilantro-lime rice to complement the Mexican flavors. Corn chips and homemade salsa or guacamole round out the meal perfectly if you want to keep the fiesta vibe going.

Creative Ways to Present

For special occasions, I’ve stacked individual enchiladas on colorful plates with layered garnishes and a sprinkle of fresh cilantro for a festive look. Another fun idea is to serve everything family-style in the baking dish for sharing—the sauce and cheese get even better as everyone digs in together.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas store beautifully in an airtight container in the fridge for up to 3 days. I’ve found that letting them cool a bit before sealing helps prevent condensation, which can make the tortillas soggy. Reheating is easy and just as delicious with the right method.

Freezing

This recipe freezes well too—just prepare everything but bake, then wrap the whole dish tightly with foil and freeze. When you’re ready, thaw overnight in the fridge and bake as directed. It’s a lifesaver for busy weeks when you want a homemade meal fast.

Reheating

I reheat leftovers in the oven at 350°F until warmed through to keep that melty cheese texture and avoid sogginess. If you’re short on time, microwaving works too—just cover the plate to maintain moisture. A quick broil at the end brings back some of that fresh-out-of-the-oven crispiness if you want to treat yourself.

FAQs

Can I make this Vegetarian Enchiladas with Black Beans and Corn Recipe vegan?

Absolutely! Simply swap out the cream cheese and shredded cheese for plant-based alternatives. Many brands offer vegan cream cheese and shredded cheese that melt well. Skip the sour cream or use a dairy-free version too. This way, you keep all the flavor and texture while making it vegan-friendly.
How do I prevent the tortillas from cracking when rolling?

Warming the tortillas briefly in the microwave wrapped in a damp paper towel softens them up, making them more flexible and less likely to crack. If you forget this step, you can also warm them one by one in a dry skillet for a few seconds on each side, just until pliable.
Can I use corn tortillas instead of flour?

Yes! Corn tortillas work fine, especially if you want a gluten-free option. I recommend slightly frying or warming them before rolling to improve flexibility and prevent cracking, as corn tortillas tend to be less pliable than flour tortillas.
Is it okay to prepare the enchiladas ahead of time?

You can assemble the enchiladas a few hours before baking and keep them covered in the fridge. When ready, bake them as usual, but you might add a few extra minutes to the baking time since the filling will be cold.
What can I serve with Vegetarian Enchiladas with Black Beans and Corn Recipe?

These enchiladas pair wonderfully with a fresh green salad, cilantro-lime rice, or simple guacamole and chips. For a heartier meal, roasted veggies or a black bean salad work great too.

Final Thoughts

This Vegetarian Enchiladas with Black Beans and Corn Recipe holds a special place in my kitchen because it’s reliably delicious and so versatile. Every time I make it, I’m reminded how easy it is to create something hearty, nutritious, and crowd-pleasing without any meat. Whether it’s a casual weeknight dinner or a weekend gathering, I hope you’ll enjoy making and sharing this recipe as much as I do. Give it a try—you might just find your new favorite comfort food!