These Vegan Black Bean and Corn Enchiladas are the perfect comfort food for a weekday night! They are versatile, easy to make, and customizable to suit your taste.
Topped with melty vegan cheese and fresh cilantro, these enchiladas are sure to become a new favorite in your home.
How to Make Vegan Black Bean and Corn Enchiladas
To make the filling, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for another minute.
Next, add the diced bell pepper and cook it for 3-4 minutes until it softens. Stir in the corn, black beans, cumin, chili powder, salt, and pepper, and cook the mixture for about 5 minutes until heated through. Remove the skillet from the heat and stir in the chopped cilantro.
To assemble the enchiladas, preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Warm the tortillas in a microwave or steamer to make them pliable. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Place a spoonful of the filling in the center of each tortilla, roll it up tightly, and place it seam side down in the baking dish.
Repeat this process with the remaining tortillas and filling. Pour the remaining enchilada sauce over the enchiladas, evenly coating them, and top with your favorite vegan cheese.
Bake the enchiladas for 15-20 minutes, or until they are heated through and the cheese is melted. Garnish with fresh cilantro and any additional toppings you like, such as chopped avocado, vegan sour cream, or diced tomatoes, and serve immediately!
Tips:
- If you’re unsure about the fit, fill and roll a few tortillas to see how much space they take up. This will help you plan how to arrange them in the pan.
- If the tortillas are very small, you might need to use slightly less filling per tortilla to prevent them from bursting when rolled.
- Make sure the enchiladas are covered with the sauce for even cooking and flavor distribution.
Vegan Black Bean and Corn Enchiladas
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 bell pepper red, yellow, or orange, diced
- 1 ½ cups frozen or fresh corn kernels
- 1 15 oz can black beans, rinsed and drained
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ¼ cup chopped cilantro
Enchiladas:
- 8-10 corn tortillas
- 1 28 oz jar Siete Foods Enchilada Sauce
- Vegan cheese of choice
- Fresh cilantro
Optional toppings:
- Chopped avocado
- Vegan sour cream
- Cilantro
- Diced tomatoes
Instructions
Make the filling:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add bell pepper and cook for 3-4 minutes, until softened.
- Stir in corn, black beans, cumin, chili powder, salt, and pepper. Heat through, about 5 minutes.
- Remove from heat and stir in cilantro.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Warm tortillas in a microwave or steamer to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Place a spoonful of filling in the center of each tortilla. Roll up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour remaining enchilada sauce over the enchiladas, coating them evenly.
- Top with vegan cheese.
- Bake for 15-20 minutes, or until heated through and cheese is melted.
- Garnish with fresh cilantro and your desired toppings. Serve immediately.
For more dinner recipes, check out my Vegan Gnocchi all’Arrabbiata or the Best Vegan Black Bean Tacos.
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