These vegetarian enchiladas are full of flavor and are a perfect comfort food. Packed with black beans, cheese, and smothered in a rich enchilada sauce, they're as satisfying as they are delicious.
Ready in 50 minutes · serves 4 · 420 calories per serving · mexican cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
8 piecescorn tortillas
1 canblack beans, drained
2 cupsshredded cheese
1 cupenchilada sauce
1 mediumonion, chopped
1 tablespoonolive oil
1 teaspooncumin
to tastesalt
Instructions
01
Preheat the oven to 350°F (175°C).
02
In a skillet, heat olive oil and sauté onion until translucent.
03
Add black beans, cumin, and salt, cooking for an additional 5 minutes.
04
Fill each tortilla with the black bean mixture and roll them up.
05
Place enchiladas in a baking dish, cover with enchilada sauce and cheese.
06
Bake for 20 minutes until cheese is melted and bubbly.
Illustrative photo
