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Hearty black beans and sweet corn wrapped in soft corn tortillas, smothered in a zesty red sauce and blanketed with melted cheese. A crowd-pleasing vegetarian dinner that's perfect for any night of the week.
For 4 servings
Prepare for Baking
Cook the Filling
Assemble the Enchiladas
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Hearty black beans and sweet corn wrapped in soft corn tortillas, smothered in a zesty red sauce and blanketed with melted cheese. A crowd-pleasing vegetarian dinner that's perfect for any night of the week.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 619.69 calories per serving with 24.4g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Bake
Rest and Serve
Add one finely chopped jalapeño or a teaspoon of adobo sauce from a can of chipotles to the filling along with the onions and peppers.
Incorporate other vegetables like sautéed zucchini, mushrooms, or spinach into the black bean filling for added nutrients.
Mix in 1 cup of cooked quinoa or crumbled firm tofu with the black bean filling for an extra protein punch.
Black beans and corn are excellent sources of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This dish provides a substantial amount of protein from black beans, making it a satisfying and muscle-supporting meal for vegetarians and meat-eaters alike.
With ingredients like bell peppers, onions, garlic, and tomatoes (in the sauce), these enchiladas are loaded with essential vitamins, minerals, and antioxidants like Vitamin C and lycopene.
One serving, which consists of two enchiladas, contains approximately 655 calories. This can vary based on the specific brands of sauce and cheese used.
Yes, they can be a very healthy meal. They are rich in plant-based protein and fiber from the black beans, and packed with vitamins from the vegetables. To make them healthier, you can use a low-sodium enchilada sauce and a moderate amount of cheese.
The key is to warm them up just before filling and rolling. This makes them soft and pliable. You can warm them in a microwave wrapped in a damp paper towel or heat them briefly in a dry skillet.
Absolutely. You can assemble the enchiladas (filled and rolled in the dish) up to 24 hours in advance. Cover and refrigerate. When ready to bake, pour the sauce and sprinkle the cheese on top, then bake as directed, adding about 10 extra minutes to the baking time.
Yes, you can use flour tortillas. They are naturally more pliable and won't require as much warming. The final texture will be softer and less traditional than enchiladas made with corn tortillas, but still delicious.
These enchiladas pair wonderfully with Mexican rice, a simple green salad with a lime vinaigrette, guacamole, or a side of refried beans.