Scale

🟡 For the Filling:

1 tbsp olive oil

1/2 onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn, thawed

1 tsp ground cumin

1/2 tsp chili powder

Salt & pepper to taste

1 cup shredded cheddar or Mexican cheese blend

🟡 For Assembly:

8 small flour or corn tortillas

1 1/2 cups red enchilada sauce

Extra shredded cheese (for topping)

Fresh cilantro, sliced jalapeños, or avocado for garnish (optional)

1. Preheat oven to 375°F (190°C).

2. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté for 4–5 minutes until soft.

3. Stir in garlic, black beans, corn, cumin, chili powder, salt, and pepper. Cook 2–3 minutes more.

4. Remove from heat and mix in 1 cup shredded cheese.

5. Spread 1/4 cup enchilada sauce on the bottom of a 9×13-inch baking dish.

6. Spoon filling into tortillas, roll up, and place seam-side down in the dish.

7. Pour remaining enchilada sauce over the top and sprinkle with extra cheese.

8. Cover with foil and bake for 20 minutes. Uncover and bake an additional 5–10 minutes until bubbly.

9. Garnish with fresh herbs, jalapeños, or avocado before serving.

Make ahead: assemble enchiladas and refrigerate overnight or freeze for up to 2 months.

Try adding sautéed mushrooms, spinach, or zucchini for variation.

Use dairy-free cheese for a vegan version.

Keywords: vegetarian black bean enchiladas, healthy enchilada recipe, meatless dinner idea