Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Vegetarian Enchiladas

Black Bean and Corn Enchiladas with Creamy Avocado Sauce

These vegetarian enchiladas are packed with flavor, featuring a hearty filling of black beans, corn, and bell peppers, all wrapped in warm tortillas and smothered in a creamy avocado sauce. A satisfying and delicious meal perfect for any night of the week.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 8 count Corn tortillas
  • 1 15-ounce can Black beans, canned, rinsed and drained
  • 1 cup Corn, frozen or canned, drained
  • 1 medium Red bell pepper, diced
  • 1/2 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chili powder
  • 1 tablespoon Olive oil
  • 2 ripe Avocado
  • 2 tablespoons Lime juice
  • 1/4 cup Cilantro, chopped
  • 1/4 cup Vegetable broth
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Shredded cheddar cheese (optional)

Prepare the Filling

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic, cumin, and chili powder and cook for another minute until fragrant. Stir in the black beans and corn and cook for a few minutes until heated through. Season with salt and pepper to taste. Remove from heat.

Make the Avocado Sauce

In a blender or food processor, combine the avocado, lime juice, cilantro, and vegetable broth. Blend until smooth and creamy. Season with salt and pepper to taste. Add more vegetable broth if needed to achieve desired consistency.

Assemble the Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm the tortillas slightly, either in a microwave or on a dry skillet, to make them more pliable. Spoon a generous amount of the black bean and corn filling onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Bake the Enchiladas

Pour the creamy avocado sauce evenly over the enchiladas. If desired, sprinkle with shredded cheddar cheese. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly (if using). Let cool slightly before serving.

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and will vary based on specific ingredient brands and quantities used.
Calories: 180 kcal, Protein: 6g, Fat: 8g, Carbohydrates: 22g

Other Considerations for Nutrition

This recipe is naturally vegetarian. To make it vegan, omit the cheddar cheese or use a vegan cheese substitute. The avocado sauce provides healthy fats. Adjust salt according to dietary needs.

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FAQ

  • Can I make these enchiladas ahead of time?

    Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add the avocado sauce just before baking to prevent browning.
  • Can I use different vegetables in the filling?

    Absolutely! Feel free to add other vegetables like zucchini, mushrooms, or spinach to the filling. Just adjust the cooking time accordingly.
  • What if I don't have vegetable broth for the avocado sauce?

    You can substitute water or milk (dairy or non-dairy) for the vegetable broth in the avocado sauce.