Description
Delicious and comforting black bean enchiladas baked with cheese and topped with fresh cilantro, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, avocado, salsa
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic, chili powder, cumin, and oregano; cook for about 1 minute more until fragrant.
- Stir in the rinsed and drained black beans, thawed corn, and chopped cilantro. Season with salt and black pepper to taste and cook for an additional 2–3 minutes.
- Warm the tortillas slightly to make them pliable, then spoon about 3–4 tablespoons of the black bean mixture into each tortilla and roll them up snugly.
- Place the rolled tortillas seam-side down in a baking dish and pour the enchilada sauce evenly over them.
- Sprinkle the shredded cheese on top and bake for 20–25 minutes until bubbly and golden.
- Let stand for 3–5 minutes before serving, adding any optional toppings as desired.
Notes
Fiber is high thanks to black beans and corn; for lower sodium, use low-sodium canned beans and sauce. This dish reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 30mg