Vegetarian Enchiladas with Black Beans and Corn Recipe

Ingredients

• 1 largeyellow onion, diced
• 5garlic cloves, minced
• 1 largegreen pepper, diced
• 15 ml (1 tablespoon)olive oil
• 150 g (1 cup)frozen corn
• 425 g (15 oz), drainedblack beans
• 30 g (2 tablespoons)cream cheese
• 5 ml (1 teaspoon)smoked paprika
• 10 ml (2 teaspoons)cumin
• 2.5 ml (½ teaspoon)chilli powder
• Juice of ½ large limelime
• To tastesalt and pepper
• 55 g (½ cup)shredded Mexican cheese, for the filling
• 10 largeflour tortillas
• 170 g (1½ cups; ½ cup for the filling already listed, 1 cup for the topping)shredded Mexican cheese
• 225 g (8 oz)enchilada sauce
• To serveavocado
• To servefresh lime juice
• To serve, optionalsour cream

Instructions

1. 1

   Sauté the vegetables

   Put the diced onion, minced garlic, diced green pepper, olive oil and ¼ teaspoon salt in a large frying pan. Cook over medium-high heat for 6–8 minutes, stirring occasionally, until the onion is soft and translucent.

2. 2

   Add the corn

   Stir in the frozen corn and cook for 4–5 minutes, until it has thawed and heated through.

3. 3

   Mix the filling

   Add the drained black beans, cream cheese, ½ cup shredded Mexican cheese, smoked paprika, cumin, chilli powder and juice of ½ large lime. Stir to combine, then season with salt and pepper to taste (about ½ teaspoon of each) and mix well.

4. 4

   Soften the tortillas

   Briefly microwave the flour tortillas so they become pliable and are less likely to crack when rolled.

5. 5

   Roll the enchiladas

   Divide the filling evenly between the tortillas and roll each one tightly. Arrange them seam-side down in a greased 23 × 33 cm (9 × 13 inch) baking dish.

6. 6

   Add sauce and cheese

   Pour the enchilada sauce over the rolled tortillas and spread it to cover them. Sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top.

7. 7

   Bake until bubbling

   Bake in a preheated oven at 175°C (350°F) for 20–25 minutes, until the cheese has melted and is bubbling. For a golden, lightly browned top, optionally grill on low for the final 1–2 minutes, watching carefully to prevent burning.

8. 8

   Serve warm

   Take the dish out of the oven and serve warm, with fresh lime juice, sliced avocado and sour cream if desired.

What are vegetarian enchiladas?

Enchiladas are a Mexican dish of filled tortillas rolled up and covered with a chilli-based sauce before baking. This meat-free version uses black beans, corn and sautéed vegetables for a savoury, substantial filling.

Cream cheese helps bind the filling, while the Mexican cheese melts both inside the tortillas and on top. Lime cuts through the richness, and avocado makes a cool, fresh accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 14g protein, 47g carbs, 15g fat.

The tortillas and corn provide much of the carbohydrate, while the cheese, olive oil and cream cheese contribute most of the fat. Black beans and cheese supply protein, with the beans also adding fibre. Serve with a generous side of salad or vegetables to round out the plate.

Building the filling

Sautéed vegetables: Cook the onion, garlic and green pepper until soft before adding the other ingredients. Stir now and then so the garlic does not catch on the pan.

Beans and corn: Drain the beans well so the filling is not watery. Frozen corn can go straight into the pan; give it time to thaw and heat before adding the beans and seasonings.

Rolling without cracks

Warm tortillas: A brief spell in the microwave makes the flour tortillas easier to bend. They should feel flexible, not hot or crisp.

Even filling: Divide the mixture between all 10 tortillas, keeping it centred so the sides can be tucked in as you roll. Place each one seam-side down to help it stay closed in the dish.

Sauce and cheese coverage

Cover the rolls: Spread the enchilada sauce over the whole surface of the tortillas. Areas left exposed can dry out as they bake.

Cheese topping: Scatter the remaining cup evenly over the sauce for a melted topping. The cheese inside the filling adds creaminess, while the topping gives the dish its bubbly finish.

When they are ready

Bake for 20–25 minutes at 175°C, checking near the end of the stated time. The enchiladas are ready when the cheese is melted and bubbling.

For a more golden top, use the optional low grill for just 1–2 minutes. Keep close watch during this final step, as the cheese can brown quickly.

What to serve alongside

Avocado and fresh lime juice are suggested toppings that add creamy texture and a bright citrus finish. Add them just before serving.

Sour cream is optional for extra richness. For a fuller meal, serve the enchiladas with a simple green salad or vegetables; keep the sides lightly dressed to balance the cheesy bake.

Recipe notes & tips

• Drain the black beans thoroughly before adding them to the pan.
• Stir the vegetables occasionally as they cook to stop the garlic from burning.
• Microwave the tortillas briefly rather than heating them until they dry out.
• Spread sauce right to the edges so the tortillas stay covered as they bake.
• Watch the enchiladas closely if you use the optional grill at the end.
• Add avocado and fresh lime juice just before serving.

Variations

• Add courgette: Sauté diced courgette with the onion and pepper until tender.
• Use a different bean: Swap the black beans for drained pinto beans.
• Adjust the heat: Add extra chilli powder to the filling for a spicier bake.
• Change the cheese: Use another good-melting cheese in place of the Mexican cheese.
• Add herbs: Scatter chopped fresh coriander over the enchiladas just before serving.

Common mistakes to avoid

• Cracked tortillas: Warm them briefly in the microwave before filling and rolling.
• Watery filling: Drain the black beans well before adding them to the pan.
• Burnt garlic: Stir the vegetables occasionally and cook them until soft, not browned.
• Loose rolls: Place the enchiladas seam-side down in the baking dish.
• Dry tortilla edges: Spread the sauce over the rolled tortillas so they are covered.
• Over-browned cheese: Keep a close eye on the dish during the optional 1–2 minutes under the grill.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 175°C oven until hot throughout, or microwave individual portions; add fresh avocado and lime after reheating.

Frequently asked questions