Vegetarian Black Bean and Corn Enchiladas
Vegetarian enchiladas featuring simple ingredients probably in your pantry
- 1 small onion chopped
- 1 small green pepper chopped
- ½ cup sliced fresh mushrooms
- 2 teaspoons olive oil
- 1 clove garlic minced
- 1 15-oz can black beans rinsed and drained
- ¾ cup frozen corn thawed
- 1 4-oz can chopped green chiles
- 2 tablespoons taco seasoning
- 1 teaspoon dried cilantro flakes
- 6 8-in flour tortillas warmed
- 1 cup enchilada sauce
- ¾ cup shredded Mexican cheese blend
- Optional: Minced fresh cilantro and chopped tomatoes
- Pre-heat oven to 350°F
- In a large skillet, sauté the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chiles, taco seasoning and cilantro; cook until heated through, 2-3 minutes.
- Spoon ½ cup bean mixture down the center of each tortilla. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce and cheese.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Garnish servings with cilantro and tomatoes if desired.
This recipe can easily be adapted to vegan or gluten-free lifestyles. To make these black bean and corn enchiladas gluten-free, simply switch out the flour tortillas for corn tortillas. Check the taco seasoning packet and enchilada sauce to look out for hidden ingredients that could contain gluten. To make this recipe vegan, swap for your favorite vegan cheese. To prevent the tortillas from falling apart, throw them in the microwave for a few seconds to heat them up. They will be slightly more pliable and easier to work with, and will be less likely to break when rolling them up. These enchiladas will last for 3-4 days tightly wrapped in the fridge. However, they taste best fresh, as the tortillas will soften the longer you store them.
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