Veggie Enchiladas with Black Beans and Cheese
These Veggie Enchiladas with Black Beans and Cheese are hearty, flavorful, and packed with colorful vegetables, savory black beans, and gooey melted cheese. Wrapped in soft tortillas and baked with rich enchilada sauce, this easy vegetarian dinner recipe is perfect for weeknight meals, meatless Mondays, or family gatherings.
Ingredients
- For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- For the Enchiladas:
- 8–10 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups enchilada sauce (store-bought or homemade)
- Fresh cilantro, chopped, for garnish
- Optional toppings: sour cream, avocado slices, lime wedges
Instructions
- Preparing the Filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3–4 minutes. Add bell pepper and zucchini; cook 5–6 minutes until tender. Stir in corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes, then remove from heat.
- Assembling the Enchiladas: Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Warm tortillas slightly to make them pliable. Spoon ½ cup of the vegetable and bean filling onto each tortilla, sprinkle with cheese, and roll tightly. Place rolled tortillas seam-side down in the baking dish. Pour remaining enchilada sauce evenly over the top and sprinkle with remaining cheese. Bake for 20–25 minutes until cheese is melted and bubbly. Garnish with chopped cilantro and optional toppings before serving.