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Easy Vegetarian Enchiladas

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Hands up for this easy vegetarian enchiladas with black beans, that is loaded with Mexican flavors, very satisfying and ready in no time. A family favorite.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Diet: Vegetarian

Hands up for this easy vegetarian enchiladas with black beans, that is loaded with Mexican flavors, very satisfying and ready in no time. A family favorite!

Ingredients

Scale
  • 1 small red onion, finely diced, divided
  • 2–3 Tablespoons olive oil
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • ½ jalapeño, minced (optional)
  • 3 cloves garlic, finely minced
  • 2 teaspoons ground cumin
  • ½ teaspoon ground paprika (or smoked paprika)
  • Salt and freshly ground pepper
  • 1 cup (165g) corn, frozen or canned and rinsed
  • 1 15-ounce can (425g) black beans, drained and rinsed
  • 1 ½ cups (350 ml) red enchilada sauce*, divided
  • 1 Tablespoon freshly squeezed lime juice
  • 8 (8-inch/20 cm) flour tortillas
  • 1½–2 cups (375-500g) grated cheese (Cheddar, Mexican Blend or Monterrey Jack), divided
  • Fresh cilantro, chopped**, for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 (23×33 cm) baking dish with olive oil. Set aside.
  2. For the filling. Heat olive oil in a large skillet and add the red onion, red and green bell peppers, and minced jalapeño if using. Sauté for about 5 minutes, until onions are translucent and bell peppers soft and tender. Add garlic and saute for 30 more seconds or until fragrant. Lower the heat to low and add in the paprika, cumin, salt and pepper. Stir until spices are fragrant, about 1-2 minutes.
  3. Add in the frozen corn (no need to thaw), black beans, ½ cup enchilada sauce, and fresh lime juice. Lower the heat to medium low and cook, stirring frequently, for about 3-5 minutes. Taste, and adjust seasoning as needed (adding more salt if needed).
  4. For assembling the enchiladas. Pour about ½ cup of enchilada sauce into the bottom of the prepared baking dish, until the bottom of the pan is evenly coated. Add about ½ cup of the filling and 2 tablespoons freshly grated cheese to a tortilla and roll up tightly. Place the enchilada, seam-side down, in the baking dish. Repeat with remaining tortillas and filling (it should fill 8 tortillas).
  5. Evenly spread the last remaining ½ cup enchilada sauce over the top of the enchiladas, keeping the corners uncovered so they get a little crispy in the oven, then sprinkle with the remaining grated cheese on top.
  6. Bake, uncovered for about 20 minutes, or until the cheese is melted. Remove and serve immediately with diced avocado, cilantro, red onions, jalapeños, sour cream and additional lime wedges to squeeze over the enchiladas. Enjoy!

Notes

* For homemade enchilada sauce, mix together in a blender 1 14.5-ounce (400g) diced tomatoes, ¼ cup (60 ml) water, 2 Tablespoons olive oil, 2 teaspoon apple cider vinegar, ½ teaspoon chili powder, 2–3 garlic cloves, 1 teaspoon cumin, 1 teaspoon dried oregano and 1 teaspoon salt.

** Other possible toppings for serving: sliced avocado, sliced jalapeños, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, sour cream, lime wedges.

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