Black Bean and Corn Enchiladas

Get ready to indulge in the comforting, flavor-packed goodness of homemade Black Bean and Corn Enchiladas! This vegetarian recipe combines tender black beans, sweet bursts of corn, and aromatic spices like cumin and smoked paprika for a filling that’s both hearty and vibrant. Wrapped snugly in soft flour tortillas, these enchiladas are then blanketed in rich, savory red enchilada sauce and topped with melty Monterey Jack cheese for the ultimate baked perfection. Perfect for weeknight dinners or casual gatherings, this dish comes together in just 40 minutes and serves up to four. Garnish with fresh cilantro for a bright finishing touch, and enjoy a meal that’s as satisfying as it is easy to prepare. Keywords: black bean enchiladas, vegetarian enchiladas, easy enchilada recipe, Mexican-inspired dishes, quick vegetarian dinner.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 15 ounces Black beans, drained and rinsed
• 1 cup Frozen corn, thawed
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 8 large Flour tortillas
• 2 cups Shredded Monterey Jack cheese
• 2 cups Red enchilada sauce
• 0.25 cup Chopped fresh cilantro (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the black beans, corn, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir everything together and cook for 2-3 minutes to combine and warm through.

Step 5

Lightly grease a 9x13-inch baking dish and spread 1/2 cup of the enchilada sauce evenly on the bottom of the dish.

Step 6

Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the black bean and corn mixture down the center of the tortilla, then sprinkle with a small handful of shredded cheese.

Step 7

Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, filling, and cheese.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.

Step 9

Sprinkle the remaining shredded cheese over the top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the enchiladas cool for 5 minutes before serving.

Step 12

Garnish with chopped fresh cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	1831.4 grams (1831.4g)

Amount per serving	% Daily Value*
Calories	2806

Total Fat 127.00g	163%
Saturated Fat 58.80g	294%
Polyunsaturated Fat 2.70g
Cholesterol 200mg	67%
Sodium 10984mg	478%
Total Carbohydrate 321.10g	117%
Dietary Fiber 42.20g	151%
Total Sugars 34.20g
Protein 116.80g	234%

Vitamin D 48IU	240%
Calcium 2347mg	181%
Iron 27mg	148%
Potassium 1947mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 16.1%

Carbs: 44.4%