Mexican 35 min

Black Bean Enchiladas

Name: Black Bean Enchiladas
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 corn tortillas; 2 cans (15 oz each) black beans, drained; 2 cups shredded Monterey Jack cheese, divided; 2 cups red enchilada sauce, divided; 1 cup frozen corn; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; 1 tablespoon olive oil; Sour cream, cilantro, jalapeños for serving

vegetarianvegancomfort-food

Ingredientsfor 2

450

Cal

20g

Protein

62g

Carbs

16g

Fat

18 corn tortillas
22 cans (15 oz each) black beans, drained
32 cups shredded Monterey Jack cheese, divided
42 cups red enchilada sauce, divided
51 cup frozen corn
61 small onion, diced
73 cloves garlic, minced
81 teaspoon cumin
91 teaspoon chili powder
101 tablespoon olive oil
11Sour cream, cilantro, jalapeños for serving

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Instructions

1
Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Cook onion 4–5 minutes until softened. Add garlic, cumin, and chili powder. Cook 1 minute until fragrant. Add black beans and corn, stir to combine, and cook 3–4 minutes. Lightly mash a portion of the beans to help the filling hold together. Season with salt.
2
Warm corn tortillas in a dry skillet or microwave (wrapped in a damp towel for 30 seconds) until pliable and easy to roll without cracking.
3
Spread ½ cup enchilada sauce in the bottom of a 9x13 baking dish. Fill each tortilla with about 3 tablespoons bean mixture and a small pinch of cheese. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
4
Pour remaining enchilada sauce over the rolled enchiladas, ensuring all exposed tortilla edges are covered (uncovered edges get dry and crispy in a bad way). Top with remaining cheese. Bake 20–25 minutes until cheese is melted, bubbling, and lightly browned. Serve with sour cream, cilantro, and jalapeños.