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Vegetarian Black Bean Enchiladas

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Indulge in the delightful flavors of Vegetarian Black Bean Enchiladas, a must-try dish that brings the essence of Tex-Mex right to your dinner table. Each corn tortilla is generously filled with a savory blend of seasoned black beans, vibrant vegetables, and spices, then smothered in zesty enchilada sauce and topped with melted cheese. This easy recipe not only delivers on taste but also offers a satisfying meatless option perfect for weeknight dinners or festive gatherings. Customize your meal with fresh toppings like avocado and salsa for a delicious twist that will please the whole family.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste
  • 8 (6-inch) corn tortillas
  • 1 (10 ounce) can enchilada sauce
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat; sauté the chopped onion until softened (about 5 minutes). Add minced garlic, chili powder, cumin, and oregano; cook for 1 minute.
  3. Stir in black beans, thawed corn, and chopped cilantro; season with salt and pepper. Cook for another 2–3 minutes.
  4. Warm the tortillas briefly to make them pliable.
  5. Spoon the filling into each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
  6. Pour enchilada sauce over the tortillas and sprinkle cheese on top.
  7. Bake for 20–25 minutes until bubbly and golden.
  8. Let cool slightly before serving with optional toppings.

Nutrition

Find it online: https://recipzy.com/vegetarian-black-bean-enchiladas-1-flavorful-tex-mex-favorite/