Vegetarian Enchiladas: A Simple and Delicious Twist on Tradition
A delightful take on traditional enchiladas, perfect for vegetarians!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 8 corn tortillas
- 1 cup shredded cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté the onions until translucent.
- Add the black beans, corn, tomatoes, and cumin. Cook until warm.
- Fill each tortilla with the mixture and roll them up.
- Place the rolled tortillas in a baking dish, top with cheese, and bake for 20 minutes.
Notes
- Serve with avocado or sour cream for added flavor.
- Optional: add jalapeños for some heat.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Vegetarian Enchiladas, Vegetarian Recipes, Tex-Mex