These black bean and veggie enchiladas are the most delicious vegetarian enchiladas you will ever eat!


  • 1 large onion, diced
  • 5 large garlic cloves, minced or finely diced
  • 1 large green pepper, diced
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels
  • 2 tablespoons cream cheese
  • 10 whole wheat tortillas
  • 1 1/2 cups shredded mexican cheese
  • 1 (15 oz) can black beans, drained
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/2 large lime, juiced, plus more for serving
  • 8 oz enchilada sauce
  • avocado, for serving
  • Sea salt
  • Pepper


  1. Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet
  2. Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
  3. Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
  4. Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
  5. Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)
  6. Build enchiladas using filling and place in a baking dish
  7. Cover with enchilada sauce and remaining mexican cheese
  8. Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
  9. Serve topped with fresh lime juice and avocado slices
  10. Enjoy!

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