Print

Vegetarian Enchiladas with Black Beans, Yams, and Corn Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

A wholesome and flavorful Vegetarian Enchiladas recipe featuring a vibrant filling of sautéed yams, bell peppers, black beans, and fresh corn, all wrapped in whole wheat tortillas and baked with tangy enchilada sauce and melted cheese. Perfectly garnished with sour cream, avocado, pickled red onions, and hot sauce for a comforting and hearty meal.

Ingredients

Filling

  • 1-2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 1 red bell pepper, diced
  • 1 small yam, diced small (or substitute zucchini)
  • 1/2 teaspoon salt
  • 1 ear of corn, kernels cut off (about 1 cup) or substitute other veggies
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon dried oregano
  • 1 14-ounce can black beans, rinsed and drained
  • 1/4 cup chopped cilantro (optional)

Assembly and Toppings

  • 2 cups homemade enchilada sauce (or store-bought)
  • 8 x 8-inch whole wheat tortillas (or substitute corn tortillas)
  • 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, or Mozzarella) or vegan cheese alternative
  • Garnishes: sour cream, avocado, pickled red onions, and hot sauce

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
  2. Make Enchilada Sauce: If making homemade sauce, combine all sauce ingredients in a blender and blend until smooth. Alternatively, use store-bought enchilada sauce.
  3. Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until fragrant. Lower heat to medium, then add diced bell pepper, yams, garlic, and salt. Sauté for 7-9 minutes until yams and peppers become tender. If the mixture starts to dry, add a splash of water, reduce heat, cover, and steam gently until yams are fork-tender.
  4. Add Corn and Spices: Stir in fresh corn kernels and sprinkle cumin, coriander, and oregano. Sauté for an additional 3 minutes to combine flavors. Remove skillet from heat and fold in rinsed black beans and half the chopped cilantro. Adjust salt to taste.
  5. Prepare Baking Dish: Grease a 9 x 13-inch baking dish, then pour 1/2 cup of enchilada sauce onto the bottom. Spread evenly to coat the surface.
  6. Assemble the Enchiladas: Place about 1/2 cup of the filling down the center of each tortilla, sprinkle 3 tablespoons of grated cheese over the filling, and roll the tortilla tightly. Arrange each rolled enchilada seam side down in the prepared baking dish, side by side.
  7. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the arranged enchiladas, leaving some edges exposed if you prefer crispy edges. Sprinkle the remaining grated cheese on top.
  8. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking uncovered for another 6-10 minutes, or until the cheese is fully melted and bubbly.
  9. Rest and Garnish: Remove from oven and let the enchiladas stand, tented with foil, for 10-15 minutes. Scatter the remaining chopped cilantro over the top.
  10. Serve: Serve the enchiladas with garnishes such as sour cream, avocado slices, pickled red onions, and hot sauce. Pair with Mexican slaw for a complete meal.

Notes

  • You can substitute zucchini for yam if preferred or based on availability.
  • If the filling mixture becomes dry during cooking, adding a splash of water helps prevent sticking and aids steaming.
  • Use whole wheat or corn tortillas depending on dietary preferences.
  • For a vegan version, substitute cheese with vegan cheese and use vegan sour cream.
  • Allow the enchiladas to rest after baking to let flavors meld and filling set for easier slicing.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated well.

Find it online: https://cozyplatter.com/vegetarian-enchiladas-with-black-beans-yams-and-corn-recipe/