Description
These Vegetarian Enchiladas with Black Beans and Corn are a flavorful and satisfying meal packed with a mix of veggies, beans, and gooey cheese, all wrapped in a warm tortilla and topped with a zesty enchilada sauce.
Ingredients
Scale
Main Ingredients:
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 1 large green pepper, diced
- 1 tablespoon olive oil
- 1 cup frozen corn
- 15 oz black beans, drained
- 2 tablespoons cream cheese
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 large lime, juiced
- Salt and pepper, to taste
Other Ingredients:
- 10 large flour tortillas
- 1 1/2 cups shredded Mexican cheese (divided: 1/2 cup for filling, 1 cup for topping)
- 8 oz enchilada sauce
- Avocado, for serving
- Fresh lime juice, for serving
- Sour cream, for serving (optional)
Instructions
- Cook the Aromatics: Combine onion, garlic, green pepper, olive oil, and salt in a skillet. Cook until onion is translucent.
- Add Veggies and Beans: Stir in corn, then add black beans, cream cheese, spices, lime juice, and remaining seasonings. Mix well.
- Assemble Enchiladas: Fill and roll tortillas with the mixture, place in a baking dish seam-side down.
- Add Sauce and Cheese: Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake: Bake in a preheated oven until cheese is melted and bubbly.
- Serve: Top with lime juice, avocado, and sour cream if desired.
Notes
- Warming tortillas makes assembly easier.
- Broiling at the end gives a golden top.
- Customize with extra veggies like zucchini or mushrooms.
- Gluten-free option: Use gluten-free tortillas.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 20 mg