All Recipes Vegetarian Black Bean Enchiladas Made Easy

If you’re searching for a hearty and delicious vegetarian meal that’s packed with flavor and nutrition, look no further than these All Recipes Vegetarian Black Bean Enchiladas. This classic Mexican-inspired dish combines the rich, creamy texture of black beans with vibrant spices and melted cheese, all wrapped up in soft tortillas and baked to perfection.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, these enchiladas deliver comfort and satisfaction in every bite. Plus, they’re incredibly easy to customize based on your pantry staples and favorite veggies.

Perfect for family dinners, meal prep, or even entertaining guests, these enchiladas strike the perfect balance between wholesome ingredients and bold, zesty flavors. Get ready to fall in love with this crowd-pleasing recipe that’s as nutritious as it is delicious!

Why You’ll Love This Recipe

Vegetarian and protein-packed: Black beans provide a great source of plant-based protein, making this meal filling and nutritious.

Easy to prepare: With simple ingredients and straightforward steps, you can have this meal ready in under an hour.

Versatile and customizable: Add your favorite veggies, swap cheeses, or adjust the spice level to suit your taste.

Freezer-friendly: These enchiladas freeze beautifully, so you can make a big batch and enjoy leftovers or quick meals later.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1 cup shredded Monterey Jack cheese
• 8-10 small flour tortillas (6-inch size)
• 1 cup enchilada sauce (store-bought or homemade)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional toppings: sour cream, avocado slices, lime wedges

Equipment

• Large skillet
• Mixing bowl
• 9×13 inch baking dish
• Measuring cups and spoons
• Spatula or wooden spoon
• Grater (if shredding cheese yourself)
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
2. Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
3. Add the garlic and cook for another 30 seconds until fragrant.
4. Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through and well combined. Remove from heat and stir in half the shredded cheese and chopped cilantro.
5. Assemble the enchiladas: Spoon about 1/3 cup of the filling onto the center of each tortilla. Roll it tightly and place seam-side down in the prepared baking dish.
6. Once all tortillas are filled and arranged, pour the enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese on top.
7. Cover the baking dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
9. Let cool for 5 minutes before serving. Garnish with extra cilantro, sour cream, avocado slices, and lime wedges if desired.

Tips & Variations

“For a vegan version, substitute the cheese with a plant-based alternative and use a vegan enchilada sauce.”

• Add vegetables: Mix diced bell peppers, zucchini, or mushrooms into the filling for extra texture and nutrients.
• Use corn tortillas: For a gluten-free version, substitute flour tortillas with corn tortillas. Warm them before rolling to prevent cracking.
• Make your own enchilada sauce: Blend tomato sauce with chili powder, cumin, garlic powder, and a pinch of cayenne for a homemade touch.
• Spice it up: Add diced jalapeños or a dash of hot sauce to the filling for some heat.
• Meal prep friendly: Assemble the enchiladas in advance, cover, and refrigerate for up to 24 hours before baking.

Nutrition Facts

Serving Suggestions

Serve these vegetarian black bean enchiladas with a side of fresh Mexican rice or a crisp green salad for a complete meal. A dollop of sour cream or a few slices of ripe avocado add creaminess and balance the spices beautifully.

For an extra burst of freshness, squeeze lime juice over the enchiladas just before eating. If you love a little crunch, try topping with crushed tortilla chips or pumpkin seeds.

Pair this dish with a refreshing drink like a classic margarita or a sparkling agua fresca to round out your Mexican-inspired feast.

Conclusion

All Recipes Vegetarian Black Bean Enchiladas are a flavorful, satisfying dish that’s perfect for weeknight dinners or casual gatherings. They combine wholesome ingredients like black beans, spices, and cheese into a comforting baked meal that’s easy to make and customize.

Whether you’re looking to eat more plant-based meals or simply enjoy a delicious, hearty dinner, this recipe ticks all the boxes.

Don’t hesitate to experiment by adding your favorite vegetables or adjusting the spice level to suit your palate. And if you enjoyed this recipe, be sure to check out other fantastic dishes like the Breakfast Wellington Recipe, Bread And Gravy Recipe, or the Black Bean And Corn Salsa Recipe For Canning for more culinary inspiration.

Enjoy your cooking adventure and savor every bite of these delicious enchiladas!

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