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Vegetarian Enchiladas with Black Beans and Corn Recipe

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★★★★★

4.8 from 94 reviews

These Vegetarian Enchiladas with Black Beans and Corn are a flavorful and wholesome meal, combining a savory blend of sautéed vegetables, creamy cheeses, and zesty spices wrapped in soft tortillas, then baked to perfection with enchilada sauce and melted cheese topping. This dish is perfect for a hearty, meatless dinner that’s sure to satisfy.

Ingredients

Scale

Vegetable and Filling 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)

Tortillas and Toppings

  • 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)

Instructions

  1. Sauté Vegetables: Combine the diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon salt in a large skillet. Cook over medium-high heat for 6-8 minutes until the onion becomes translucent and soft, stirring occasionally to avoid burning.
  2. Add Corn: Stir in the frozen corn and cook for an additional 4-5 minutes until the corn is defrosted and heated through.
  3. Combine Filling Ingredients: Add the drained black beans, cream cheese, 1/2 cup shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime to the skillet. Stir well to combine all ingredients evenly. Season with salt and pepper to taste (approximately 1/2 teaspoon each) and mix thoroughly.
  4. Prepare Tortillas: Microwave the flour tortillas briefly to make them more pliable and prevent cracking when rolling.
  5. Assemble Enchiladas: Spoon the filling evenly onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13 inch baking dish.
  6. Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas and spread it out to cover them completely. Then sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top.
  7. Bake: Bake the assembled enchiladas in a preheated oven at 350°F (175°C) for 20-25 minutes until the cheese is melted and bubbly. For a golden, slightly browned top, optionally broil on low for the last 1-2 minutes—watch carefully to prevent burning.
  8. Serve: Remove from oven and serve warm, topped with fresh lime juice, sliced avocado, and sour cream if desired for extra richness and flavor.

Notes

  • Warming tortillas before rolling prevents cracking and makes assembly easier.
  • Broiling at the end is optional but adds a lovely browned cheese topping—keep a close eye to avoid burning.
  • This recipe can be customized by adding extra vegetables such as zucchini or mushrooms.
  • Use gluten-free tortillas if you want a gluten-free version.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: vegetarian enchiladas, black beans, corn, Mexican cuisine, meatless dinner, baked enchiladas, creamy cheese enchiladas, easy vegetarian recipe

Find it online: https://busyrecipe.com/vegetarian-enchiladas-with-black-beans-and-corn-recipe/