Hearty Vegan Black Bean & Corn Enchiladas
Prep
25m
Cook
30m
Total
55m
Serves
6
Cal
380
“Get ready for a flavor fiesta that's both comforting and incredibly satisfying, proving vegan can be unbelievably delicious!”
Get ready for a flavor fiesta that's both comforting and incredibly satisfying, proving vegan can be unbelievably delicious! Inspired by Mexican flavors, this worth-the-wait hearty vegan black bean & corn enchiladas comes together with just a handful of ingredients and yields a crowd-pleasing 6 servings. At 380 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 55 minutes (25 min prep, 30 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
Heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until softened.
- 3
Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until fragrant.
- 4
Add the rinsed black beans, frozen corn, and cooked quinoa/rice (if using) to the skillet. Cook for 3-5 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste. Remove from heat.
- 5
Pour about 1/2 cup of enchilada sauce into the bottom of your prepared baking dish, spreading it evenly.
- 6
Warm the tortillas slightly (in the microwave for 15-20 seconds or in a dry skillet) to make them more pliable.
- 7
Spoon about 1/4 cup of the black bean and corn filling down the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish.
- 8
Once all tortillas are filled and arranged, pour the remaining enchilada sauce over the top, making sure to cover all the tortillas.
- 9
If using, sprinkle the vegan shredded cheese over the enchiladas.
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese (if used) is melted and lightly golden.
- 11
Remove from the oven, garnish with fresh cilantro, and serve hot with a dollop of vegan sour cream or avocado slices. Enjoy your delicious vegan comfort food!
Pro Tips
High in fiber at 10g per serving, this dish will keep you full and satisfied for hours.
Toast your spices in a dry pan for 30 seconds before using to bring out deeper, smokier flavors.
This makes a big batch. Leftovers store well in the fridge for 3-4 days, and most components freeze beautifully for up to 3 months.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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