Hearty black beans, roasted corn and cheddar cheese rolled up in corn tortillas and topped with a homemade enchilada sauce that you have to make! Comes together quickly, is a perfect meal for entertaining and is kid-friendly! Vegetarian and Gluten-Free!!!!!
I love a good enchilada recipe simply because enchiladas are so easy to make, can feed a crowd and you can swap out the fillings and the toppings for whatever you have on hand. These Black Bean Vegetarian Enchiladas have everything. Really! Hearty black beans, roasted corn, melty cheese, corn tortillas all topped off with an amazingly quick and simple enchilada sauce that you will be making over and over again. Promise!
This sauce takes minutes to make and can be stored in the fridge for up to 2 weeks! You can use it on enchiladas, eggs, lasagna or just as a topping for tacos. Yum! It only has a few ingredients and I make it all the time! It was just the perfect sauce for these Black Bean Vegetarian Enchiladas.
What is in Enchilada Sauce?
A few normal ingredients that you probably have.
- Vegetable stock
- Tomato sauce
- Salt and pepper
That’s it! All REAL ingredients and you can make it in no time at all! All made on the stove in under 10 minutes! How great is that?
How to make these Black Bean Vegetarian Enchiladas?
Roast the corn in a cast iron pan with some olive oil and garlic. So Good!
Fill corn tortillas with the roasted corn, black beans, cheese and sauce and lay them in a 9×13 pan. Top with more enchilada sauce and cheese and bake. Rolling them up is my favorite part and a great step to get the kids involved in. I like to spread some of the sauce onto the tortilla and then add the black beans, corn and cheese.
They are so flavorful with the prefect combo of spicy red enchilada sauce and cheese. The kids loved these!!!! A prefect meal for entertaining and you can change the fillings based on your taste. I LOVE a recipe that can be versatile!
You may also like these Black Bean Veggie Tostadas that you can make quickly for a little afternoon Mexican inspired meal while the kids are at school or off playing at a friends house.
For the Enchilada Sauce
- 1/4 cup avocado oil or olive oil
- 2 tablespoons flour - you can use Gluten-Free AP
- 1 tablespoon chili powder
- 1 cup vegetable stock
- 1 cup tomato puree or tomato sauce - passata works great!
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- Salt and pepper
For the enchiladas
- 2 cups corn
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper
- 11-12 corn tortillas
- 15 oz can black beans
- 2 cups homemade or store-bought enchilada sauce
- 2 cups shredded cheddar cheese
- 1 lime cut into wedges
- 1 ripe avocado, sliced
- 1/4 cup torn cilantro for garnish
Make the Enchilada Sauce if not using store-bought:
- Heat up a small-medium size pan to medium-high heat on the stovetop.
- Add the oil.
- Once the oil is heated, add in the flour and whisk until it turns golden brown.
- Add in the chili powder and whisk everything together, cook until the sauce turns dark red.
- Combine the rest of the ingredients in a small bowl and stir to mix everything together.
- Pour the rest of the ingredients into the pan with the oil, flour and chili powder with a dash of salt and pepper and stir it all together.
- Whisk and let the sauce cook for 4-5 minutes until it thickens a little. Cool for a few minutes and it's ready to use!
- If not using right away, cool completely and store in a mason jar in the fridge for up to 2 weeks!
Roast the corn:
- Heat up 1 tablespoon olive oil in a cast iron pan on the stovetop to medium-high heat. Add in the minced garlic and let cook for 1 minute.
- Pour in the corn, sprinkle with salt and pepper and stir to cover the corn in the oil and garlic. Cook for 4-5 minutes, stirring ocassionally to get the corn all nice and brown. Set aside to cool for a few minutes.
Build the Enchiladas:
- Preheat the oven to 375 degree F and spray a 9x13 baking dish with cooking spray.
- Wrap the corn tortillas in a damp paper towel and microwave for 45 seconds to soften them up. Then keep them wrapped in the paper towel.
- Lay all of the ingredients for the enchiladas out on the counter (like an assembly line). Tortillas, enchilada sauce, corn, black beans, cheese. Pour a 1/4 cup of the enchilada sauce on the bottom of the pan and spread it out evenly so it covers the bottom.
- To build the enchiladas just spread a tablespoon of the sauce on one of the tortillas, then some of the black beans, then corn and some of the shredded cheddar cheese. Roll the tortilla up like a cigar and place each into the pan in a row. I had to place two extra enchiladas on the side of the pan to fill it out.
- Pour on more enchilada sauce to cover the rolled tortillas. Sprinkle the top with the rest of the shredded cheddar cheese and cover with foil.
- Bake in the preheated oven for 15 minutes. For the last five minutes, increase the oven to 400 degrees F, remove the foil and bake for 5 more minutes to get the top nice and golden brown.
- Remove from the oven, let cool for a few minutes. Plate and top with fresh squeezed lime, sliced avocado and cilantro. ENJOY!
This is a great make-ahead meal and you can keep in the fridge for a few days for quick dinners.
Nutrition Information:Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 313 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 23mg Sodium: 433mg Carbohydrates: 32g Fiber: 8g Sugar: 6g Protein: 12g