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Rachel White

Vegetarian Black Bean Enchiladas with Garlic Yogurt

Flavorful vegetarian enchiladas filled with seasoned black beans, baked in a rich sauce, and topped with creamy garlic yogurt for a balanced finish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Mexican
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 can black beans drained and rinsed
  • 1/2 cup corn
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
Enchiladas
  • 6 tortillas
  • 1 cup enchilada sauce
Garlic Yogurt
  • 1/2 cup plain yogurt
  • 1 clove garlic grated
  • 1 tbsp lemon juice
  • Salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Baking Dish
  • Pan
  • Spoon
  • Knife

Method
 

  1. Preheat oven and lightly grease a baking dish for easy removal.
  2. Sauté onion and garlic until soft, then stir in beans, corn, and spices.
  3. Warm tortillas slightly so they roll without cracking or tearing.
  4. Fill each tortilla, roll tightly, and place seam-side down in the dish.
  5. Pour enchilada sauce evenly over top, covering edges to keep them soft.
  6. Bake until heated through and slightly bubbling at edges.
  7. Mix yogurt, garlic, lemon juice, and salt until smooth, then drizzle before serving.

Notes

Bake less for softer tortillas or longer for slightly crisp edges. Freeze before baking for best texture. Handle gently when rolling to prevent tearing. Add cheese or spice for variation. Store refrigerated up to four days and reheat covered.