Black Bean Enchiladas with Green Chili: 1 Stellar Recipe
Enjoy these easy and delicious vegetarian black bean enchiladas topped with a flavorful green chili sauce. They are perfect for a weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 corn tortillas
- 1 (10 ounce) can green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in the black beans, corn, cilantro, chili powder, and cumin. Season with salt and pepper. Cook for 2-3 minutes until heated through.
- Warm the corn tortillas slightly to make them pliable. This can be done in a dry skillet or briefly in the microwave.
- Spoon the black bean mixture into the center of each tortilla. Roll them up and place them seam-side down in a greased 9×13 inch baking dish.
- Pour the green enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the Monterey Jack and cheddar cheeses over the top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let stand for a few minutes before serving.
Notes
- For a spicier enchilada, add a pinch of cayenne pepper to the filling.
- You can add other vegetables to the filling, such as diced bell peppers or zucchini.
- Serve with your favorite toppings like sour cream, avocado, or extra cilantro.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: Approximately 450 calories (estimate)
- Sugar: Approximately 5g (estimate)
- Sodium: Approximately 800mg (estimate)
- Fat: Approximately 18g (estimate)
- Saturated Fat: Approximately 7g (estimate)
- Unsaturated Fat: Approximately 11g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approximately 55g (estimate)
- Fiber: Approximately 10g (estimate)
- Protein: Approximately 18g (estimate)
- Cholesterol: Approximately 40mg (estimate)