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Looking for a delicious and hearty vegetarian meal? These Egg-free Black Bean and Corn Enchiladas are perfect for satisfying your cravings while keeping it plant-based. Packed with protein, fiber, and vibrant flavors, they make a great dinner option for any night of the week.
Ingredients
- 8 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation Steps
Start by preheating your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, cumin, chili powder, salt, and pepper, cooking for another minute until fragrant.
Add the black beans and corn to the skillet, stirring well to combine. Cook for 2-3 minutes until heated through. Remove from heat and set aside.
Warm the tortillas slightly to make them more pliable. Spoon a portion of the bean and corn mixture onto each tortilla, then roll them up and place seam-side down in a baking dish coated with a bit of enchilada sauce.
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
Serving Suggestions
Garnish the enchiladas with fresh cilantro before serving. These hearty enchiladas go well with a side of Mexican rice, a fresh salad, or some sliced avocado. They are perfect for a comforting dinner that everyone will enjoy.