Description
This delicious and hearty Vegetarian Enchiladas recipe features a savory blend of sautéed vegetables, black beans, and creamy cheese wrapped in soft flour tortillas, all smothered in enchilada sauce and baked to bubbly perfection. Perfect for a satisfying meatless meal that’s packed with flavor and easy to prepare.
Ingredients
Scale
Vegetable Filling
- 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
Tortillas and Cheese
- 10 large flour tortillas
- 1 1/2 cups shredded Mexican cheese (divided: 1/2 cup for filling, 1 cup for topping)
Other
- 8 oz enchilada sauce
- avocado, for serving
- fresh lime juice, for serving
- sour cream, for serving (optional)
Instructions
- Sauté Vegetables: Combine the diced onion, minced garlic, diced green pepper, olive oil, and 1/4 teaspoon salt in a large skillet. Cook over medium-high heat for 6-8 minutes until the onion becomes translucent and soft, stirring occasionally to avoid burning.
- Add Corn: Stir in the frozen corn and cook for an additional 4-5 minutes until the corn is defrosted and heated through.
- Prepare Filling: Add the drained black beans, cream cheese, 1/2 cup shredded Mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime to the skillet. Stir well to combine all ingredients evenly. Season with salt and pepper to taste (approximately 1/2 teaspoon each) and mix thoroughly.
- Warm Tortillas: Microwave the flour tortillas briefly to make them more pliable and prevent cracking when rolling.
- Assemble Enchiladas: Spoon the filling evenly onto each tortilla, roll them up tightly, and place them seam-side down in a greased 9×13 inch baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas and spread it out to cover them completely. Then sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top.
- Bake: Bake the assembled enchiladas in a preheated oven at 350°F (175°C) for 20-25 minutes until the cheese is melted and bubbly. For a golden, slightly browned top, optionally broil on low for the last 1-2 minutes—watch carefully to prevent burning.
- Serve: Remove from oven and serve warm, topped with fresh lime juice, sliced avocado, and sour cream if desired for extra richness and flavor.
Notes
- Warming tortillas before rolling prevents cracking and makes assembly easier.
- Broiling at the end is optional but adds a lovely browned cheese topping—keep a close eye to avoid burning.
- This recipe can be customized by adding extra vegetables such as zucchini or mushrooms.
- Use gluten-free tortillas if you want a gluten-free version.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 20mg
