Cheesy Black Bean Enchiladas
Make dinnertime easy with these cheesy black bean enchiladas. They're quick, vegetarian, and loaded with melty cheese.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon smoked paprika
- 1 can (425 grams) black beans
- 1 can (340 grams) corn kernels
- 0.5 cup vegetable broth
- 0.5 cup plain tomato sauce
- 8 small corn or flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro leaves
- 4 lime wedges
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add 2 finely chopped garlic cloves to the skillet and cook for 1 minute until fragrant.
- Stir in 1 teaspoon ground cumin, 0.5 teaspoon chili powder, and 0.25 teaspoon smoked paprika. Cook for 30 seconds until aromatic.
- Drain and rinse 1 can (425 grams) black beans. Add the drained black beans and 1 can (340 grams) drained corn kernels to the skillet. Stir in 0.5 cup vegetable broth and 0.5 cup plain tomato sauce. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.
- Lay out 8 small corn or flour tortillas. Spoon approximately 0.25 cup of the black bean and corn filling down the center of each tortilla. Sprinkle about 1 tablespoon of shredded Monterey Jack cheese over the filling.
- Roll up each tortilla tightly and place it seam-side down in the prepared baking dish. Arrange all the rolled enchiladas in a single layer.
- Sprinkle the remaining 1.5 cups shredded Monterey Jack cheese evenly over the top of the rolled enchiladas.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are heated through.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with 2 tablespoons fresh cilantro leaves and serve with 4 lime wedges on the side for squeezing.