About this recipe

Hearty, satisfying, and completely vegetarian, these black bean enchiladas are packed with seasoned black beans, corn, green chiles, and melty cheese, all rolled in soft flour tortillas and smothered in a smoky red enchilada sauce. A reliable weeknight dinner the whole family will love.

Instructions

1. 1

   Heat 1 tablespoon olive oil in a skillet over ^[medium heat]. Add the chopped yellow onion and cook for 4–5 minutes until softened. Add the garlic, chili powder, and cumin and stir for 30 seconds until fragrant. Pour in the crushed tomatoes and lime juice, season with fine sea salt, and simmer for 5 minutes. Transfer to a blender and blend until smooth. Taste and adjust seasoning. Set aside.

2. 2

   In the same skillet, heat 1 tablespoon olive oil over ^[medium heat]. Add the diced yellow onion and cook for 3–4 minutes until translucent. Add the garlic, cumin, paprika, and red pepper flakes (if using) and stir for 30 seconds. Add the black beans, green chiles, and corn. Cook for 3–4 minutes, stirring occasionally, until heated through and well combined. Remove from heat and stir in the chopped cilantro. Season with fine sea salt to taste.

3. 3

   Preheat the oven to ![375°F]. Spread about ½ cup of enchilada sauce evenly across the bottom of a baking dish. Warm the flour tortillas briefly in the microwave (30 seconds) so they're pliable. Spoon about ⅓ cup of the black beans filling down the center of each flour tortillas, top with 1–2 tablespoons of shredded Mexican cheese blend, then roll tightly and place seam-side down in the baking dish. Repeat with remaining flour tortillas.

4. 4

   Pour the remaining enchilada sauce evenly over the rolled flour tortillas, making sure the ends are covered. Sprinkle the remaining shredded Mexican cheese blend over the top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for an additional 8–10 minutes until the Mexican cheese blend is bubbly and lightly golden.

5. 5

   Remove from the oven and let rest for 5 minutes. Serve topped with sliced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. Add hot sauce on the side if desired.