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Lightly mashing half the black beans while leaving the rest whole gives this filling a texture that holds together when rolled without turning into a dense paste - the same trick that makes a good burrito filling. Warmed tortillas rolled around beans, corn, and cheese, then baked under a blanket of enchilada sauce, make this a genuinely filling vegetarian dinner that doesn't feel like it's missing meat.
Per serving
420kcal
Calories
18g
Protein
48g
Prep Time
15 min
Cook Time
25 min
Servings
4 people
Difficulty
easy
Carbs
18g
Fat
9g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
In a bowl, lightly mash about half the black beans with a fork, leaving the rest whole for texture.
Mix the mashed and whole beans with the corn, half the shredded cheese, cumin, chili powder, and salt.
Preheat the oven to 190°C (375°F) and spread a thin layer of enchilada sauce on the bottom of a baking dish.
Warm the tortillas briefly in a dry pan or microwave until pliable.
Spoon a portion of the bean filling down the center of each tortilla, then roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbling.
Garnish with fresh cilantro and serve with sour cream, diced avocado, or a squeeze of lime.
Mash Only Half the Beans: Leaving some beans whole gives the filling better texture and prevents it from becoming a dense, uniform paste once rolled and baked. Warm the Tortillas First: Cold, stiff tortillas crack and tear when rolled, so a quick warm-up in a dry pan or microwave makes them pliable enough to roll tightly without breaking. Don't Overfill Each Tortilla: A moderate amount of filling makes rolling much easier and prevents the enchiladas from bursting open during baking.
Yes, corn tortillas are actually more traditional for enchiladas - warm them briefly in oil or a dry pan first, as they can crack more easily than flour tortillas if not properly softened.
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