Get ready to tantalize your taste buds with a burst of flavors from the heart of Mexico! El Cholo's Vegetarian Enchiladas are not just a meal; they are a celebration of fresh ingredients and vibrant spices that will transport you straight to a bustling Mexican market. Perfect for a cozy family dinner or a gathering with friends, this dish is sure to impress even the most discerning palates. With a delightful blend of black beans, corn, and gooey cheese wrapped in warm corn tortillas, these enchiladas are both satisfying and nutritious. Ready to discover the secret to making this mouthwatering dish? Let’s dive into the recipe that will have everyone asking for seconds!
Ingredients
- 12 corn tortillas
- 2 cups shredded cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 can (10 oz) enchilada sauce
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large mixing bowl, combine black beans, corn, chopped onions, and half of the chopped cilantro. Season the mixture with salt to taste and mix thoroughly.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with the bean and corn mixture. Sprinkle some shredded cheese inside before rolling tightly.
- Place each rolled enchilada seam-side down in the baking dish, arranging them closely together.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the remaining shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden.
- Remove from oven and let cool for 5 minutes. Garnish with remaining fresh cilantro before serving.
Tips
- Prep Ahead: To save time, you can prepare the filling a day in advance. Just store it in the refrigerator and assemble the enchiladas when you're ready to bake.
- Customize Your Fillings: Feel free to add other vegetables like bell peppers or zucchini to the filling for extra flavor and nutrition.
- Cheese Choices: Experiment with different types of cheese! A mix of Monterey Jack and cheddar can add a nice depth of flavor.
- Tortilla Trick: Warming the tortillas is key to preventing them from cracking. You can also dip them briefly in hot oil for added flavor and flexibility.
- Sauce It Up: For a spicier kick, add some diced jalapeños to the filling or use a spicier enchilada sauce.
- Garnish for Greatness: Don’t skip the fresh cilantro garnish; it adds a refreshing touch that complements the rich flavors beautifully.
- Leftover Love: These enchiladas store well in the fridge for up to three days, making them a great option for meal prep or leftovers!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
