Black Bean Enchiladas
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic
minced
- 1 large green bell pepper
diced
- 1 small onion
diced
- 1 can BUSH'S black beans
15-oz
- 1 can yellow corn
15-oz
- plus more to taste1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese
divided
- 8 flour tortillas)
8-inch
- 2 cups enchilada sauce
divided
- optional toppings: sour cream
cilantro, diced avocados
Directions
- 1
Preheat oven to 350ºF.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- 3
Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- 4
Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- 5
Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- 6
Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.
- 7
Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- 8
Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- 9
Serve immediately and garnish with desired toppings.
Black Bean Enchiladas
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About this Recipe
Looking for a satisfying, family-friendly meal that’s both easy and delicious? These Black Bean Enchiladas deliver on all fronts, offering a hearty vegetarian option everyone will love. Crafted to be straightforward yet bursting with flavor, you'll be surprised how quickly this comes together for a weeknight dinner.
What makes these enchiladas truly special is the vibrant, flavorful filling. A robust blend of black beans, sweet corn, aromatic onions, and crisp bell peppers creates a satisfying texture and deep savory notes, all without any meat. The careful seasoning with cumin, oregano, and smoked paprika elevates simple pantry staples into something truly extraordinary, proving that vegetarian meals can be incredibly fulfilling.
Get ready for a comforting dish where soft flour tortillas hug a rich, seasoned black bean and corn mixture, all smothered in savory enchilada sauce and topped with bubbling melted Mexican-blend cheese. The spices lend a warm, earthy depth that beautifully complements the sweetness of the corn and peppers. You'll find these enchiladas offer a delightful balance of flavors and textures, making them a hearty main course that’s naturally vegetarian and incredibly satisfying.
Feel free to get creative with your enchiladas! Swap the green bell pepper for red or yellow for a sweeter note and pop of color. For a little extra heat, a pinch of cayenne pepper in the filling works wonders. While Mexican-blend cheese is called for, a sharp cheddar or Monterey Jack would also melt beautifully and provide a delicious twist. You could even explore using pinto beans if black beans aren't on hand for a slightly different texture.
These Black Bean Enchiladas are perfect for a casual weeknight family dinner or a relaxed gathering with friends. Serve them fresh from the oven, topped with optional sour cream, fresh cilantro, and diced avocado for an extra burst of flavor and creamy texture.