These vegetarian black bean enchiladas are filled with peppers, onions, and corn and topped with shredded cheese. They’re perfect for a weeknight meal or meal prep lunches. 😉
Prep Time5 minsCook Time25 minsTotal Time30 mins
Servings: 5 servingsCalories: 295kcal
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 teaspoon salt
- 3 cloves garlic, minced
- 1 cup frozen corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- juice from 1/2 lime
- 2 cups (16 ounces) red enchilada sauce, divided
- 5 9″ flour tortillas
- 1 cup shredded Monterey jack or cheddar cheese
Preheat the oven to 350 degrees F.
In a medium pan, heat 1 tablespoon olive oil over medium heat. Sprinkle bell pepper and red onions with salt and saute for 6 minutes, until onion is translucent. Add garlic and saute 1 minute more, until aromatic.
Add the frozen corn, black beans, 1/2 cup enchilada sauce, chili powder, cumin and lime juice. Heat over medium low until the corn is defrosted, about 4-5 minutes.
Spread1 cup of enchilada sauce into a 9×13 inch or similarly sized casserole dish.
To make the enchiladas: Add 1/2 cup of the black bean filling to a tortilla and roll up tightly. Line up the enchiladas in the glass dish with the fold down. Spread 1/2 cup enchilada sauce, or additional black bean filling, on top of the enchiladas. Sprinkle with 1 cup of cheese.
Bake for 15-18 minutes at 350 F, or until the cheese is melted.
Top with diced avocado, cilantro, and additional lime juice.