These super easy vegetarian enchiladas are filled with black beans, corn, and cream cheese. They're topped with a delicious red sauce and melty, bubbly cheese. They come together in 30 minutes for a great weeknight dinner for the family!
Drain the can of black beans and rinse the beans. Heat a pan with a tablespoon of neutral oil on medium heat and pour in the black beans and corn. Sauté for 2-3 minutes until softened, and then add in the cumin powder, chili powder, and salt.
Make space in the middle of the pan and add in the cream cheese. Break it down with a spatula and allow it to melt. Fold the beans and corn in and simmer for another 3-4 minutes. Take the pan off heat and set the filling aside.
Wrap the stack of tortillas between 2 damp paper towels. Microwave the tortillas for a minute. Meanwhile, spoon a very thin layer of enchilada sauce on the bottom of the baker.
Place a bit of shredded cheese in the middle of each tortilla, and then top with 2 tablespoons of the bean and corn filling. Tightly roll and wrap each enchilada. Place it seam side down in the baker.
Pour the rest of the enchilada sauce evenly over the enchiladas. Top it with the rest of the shredded cheese. Bake the enchiladas for 15 minutes until the cheese is fully melted.
Serve the enchiladas warm with avocado, pickled onion, sour cream, and chopped cilantro.
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Notes
To store - Store the enchiladas in an airtight container in the fridge for up to a week. I find that the enchilada sauce keeps it from drying up, so you can cover the baker with a sheet of aluminum foil for a day or two.To reheat - Pop it in the oven at 350 degrees for 7-10 minutes or the microwave for 2 minutes.