Vegetarian Black Bean Enchiladas with Salsa Verde (Complete Recipe)

2026-03-09

Serves: 4 | Total time: ~50 minutes | Why it works: Beans, corn, and peppers create hearty filling; salsa verde keeps it bright.

Ingredients
- 2 cups cooked black beans (or 1 can, rinsed)
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika
- 1/2 tsp salt, 1/4 tsp pepper
- 8 small corn tortillas
- 2 cups salsa verde
- 1 1/2 cups shredded Monterey Jack or pepper jack
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- Lime wedges, avocado, and sour cream for serving

Method
1) Heat oil in a skillet over medium. Sauté pepper and onion 5 minutes. Add garlic and spices; cook 1 minute.
2) Stir in beans and corn; season with salt/pepper. Remove from heat.
3) Warm tortillas until pliable. Spread 1/2 cup salsa verde in a greased 9x13 dish.
4) Fill each tortilla with bean mixture and a little cheese; roll seam-side down in dish.
5) Pour remaining salsa verde over the top; sprinkle with cheese.
6) Bake at 375°F for 18–22 minutes until bubbly. Rest 5 minutes. Top with cilantro, lime, and desired toppings.

Tips
- Microwave tortillas wrapped in a damp towel to prevent cracking.
- Add spinach to the filling for extra greens.

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