Spicy and Satisfying Vegetarian Enchiladas with Black Beans and Corn

These vegetarian enchiladas are packed with bold flavors and wholesome ingredients. The combination of black beans, corn, and spices creates a hearty filling, while the enchilada sauce and cheese bring everything together in a delicious, satisfying meal.

• Total Cooking Time: 40 minutes
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Servings: 4

Ingredients

1. 8 small flour or corn tortillas
2. 1 can (400 g) black beans, drained and rinsed
3. 1 cup corn kernels (fresh, frozen, or canned)
4. 1 small red bell pepper, diced
5. 1 small onion, finely chopped
6. 2 cloves garlic, minced
7. 1 tsp olive oil
8. 1 tsp cumin
9. ½ tsp smoked paprika
10. ½ tsp chili powder
11. 1½ cups enchilada sauce
12. 1½ cups shredded cheddar or Monterey Jack cheese
13. ¼ cup fresh cilantro, chopped
14. 1 avocado, sliced (for garnish)
15. Lime wedges (for serving)

Alternative: For a spicier version, add chopped jalapeños to the filling.

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F). Grease a baking dish with a little olive oil.
2. Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, cooking for 3-4 minutes until softened. Add the garlic, cumin, smoked paprika, and chili powder, stirring for another minute.
3. Prepare the filling: Stir in the black beans and corn. Cook for 2-3 minutes until heated through. Remove from heat.
4. Assemble the enchiladas: Spread a few tablespoons of enchilada sauce on the bottom of the baking dish. Place a spoonful of the filling onto each tortilla, sprinkle with a little cheese, and roll them up tightly. Arrange the enchiladas seam-side down in the dish.
5. Add sauce and cheese: Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
6. Bake the enchiladas: Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Garnish and serve: Top with fresh cilantro and avocado slices. Serve with lime wedges on the side.

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 15 g
• Fats: 14 g
• Carbohydrates: 48 g
• Fiber: 10 g
• Sugar: 5 g

Vitamins & Benefits

• Fiber (Black Beans): Supports digestion and heart health.
• Vitamin C (Bell Peppers): Boosts the immune system.
• Healthy Fats (Avocado): Supports brain function and heart health.

Enchiladas date back to Aztec times when they were first made using corn tortillas and simple fillings before evolving into the dish we know today.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 180°C (350°F) for 10 minutes for the best texture.
• Freeze unbaked enchiladas for up to 2 months and bake directly from frozen, adding 10 minutes to the cooking time.

FAQ

Can I make these enchiladas dairy-free?
Yes! Simply use dairy-free cheese or skip the cheese entirely and top with avocado.

What’s the best tortilla to use?
Both flour and corn tortillas work well. Corn tortillas give a more traditional texture.

Can I add extra protein?
Absolutely! Add cooked quinoa, tofu, or even mushrooms for more plant-based protein.