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Vegetarian Enchiladas with Black Beans and Corn Recipe

Vegetarian Enchiladas with Black Beans and Corn Recipe You’ll Love

Try this Vegetarian Enchiladas with Black Beans and Corn recipe for a plant-based symphony that offers wholesome goodness and flavor explosion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Yellow Onion Adds sweetness and depth; shallots can be a milder alternative.
  • 2 cloves Garlic Minced; garlic powder can be a handy substitution.
  • 1 medium Green Pepper Provides crunch; feel free to use any mild pepper.
  • 1 cup Frozen Corn Adds sweetness and texture; fresh corn is great in season.
  • 4 ounces Cream Cheese Opt for vegan cream cheese for a dairy-free version.
  • 1 can Black Beans Drained; lentils can replace if there's a bean allergy.
  • 1 teaspoon Smoked Paprika Adjust spice levels to taste.
  • 1 teaspoon Cumin Adjust spice levels to taste.
  • 1 teaspoon Chili Powder Adjust spice levels to taste.
  • 1/2 medium Lime Juice Brightens the dish; lemon juice can work too.
For Assembly
  • 8 large Flour Tortillas Warming prevents cracking; gluten-free versions are available.
  • 1 1/2 cups Mexican Shredded Cheese Substitute with vegan cheese for a dairy-free option.
  • 2 cups Enchilada Sauce Choose store-bought or homemade for convenience.
For Topping
  • 1 medium Avocado Adds creaminess; guacamole can also be used.
  • Salt Essential for seasoning; adjust to suit your palate.
  • Pepper Essential for seasoning; adjust to suit your palate.

Equipment

  • large skillet
  • microwave
  • baking dish

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 diced yellow onion, 2 minced garlic cloves, and 1 chopped green pepper to the skillet. Sauté for 6–8 minutes until softened and fragrant.
  2. Stir in 1 cup of frozen corn into the skillet and continue cooking for an additional 4–5 minutes until warmed through.
  3. Add 1 can of drained black beans, 4 ounces of cream cheese, and half of 1½ cups of shredded Mexican cheese. Sprinkle in the spices and lime juice, mixing until creamy and well-combined.
  4. Warm 8 large flour tortillas in the microwave for about 30 seconds, wrapped in a damp towel.
  5. Spoon a generous amount of the filling down the center of each tortilla, roll them tightly, and place seam side down in a greased baking dish.
  6. Pour 2 cups of enchilada sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top. Cover with foil.
  7. Bake in a preheated oven at 350°F for 20–25 minutes, until heated through and cheese is melted.
  8. Remove the foil and switch to broil on low for 1–2 minutes until the cheese is golden and bubbly.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers covered in foil or an airtight container in the fridge for 3-4 days. Freeze unbaked enchiladas for up to 3 months.

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