Veggie Enchiladas with Black Beans, Corn, and Goat Cheese
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
3 servings
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Calories
526 kcal
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Course
Main Course
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Cuisine
Mexican, Vegetarian, Vegan, gluten-free
Veggie Enchiladas with Black Beans, Corn, and Goat Cheese
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A creative take on Mexican food! These veggie enchiladas are stuffed with black beans, corn, and creamy goat cheese, then smothered with a homemade enchilada sauce.
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Ingredients
- 1 package gluten free tortillas 6 count, Mission brand
- 3 cloves garlic peeled and minced
- ½ yellow onion peeled and minced
- 1 jalapeño seeded and finely chopped
- 2 oz cans black beans canned, drained and rinsed
- 1 cup corn kernels fresh or frozen, rinsed
- 6 oz goat cheese crumbled
- 2 oz cans tomato sauce canned
- 1 tbsp oregano dried
- 2 tsp chili powder
- 1 tsp basil dried
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp cumin ground
- ¼ cup cilantro fresh, chopped
- 2 scallions fresh, chopped
- 1 avocado peeled and sliced, optional
- olive oil
Instructions
- Heat a drizzle of olive oil over medium heat.
- Add half of the garlic, and half of the jalapeno. Cook for 3 minutes, until soft and golden.
- Add the tomato sauce, oregano, basil, chili powder, cumin, salt, and pepper.
- Stir sauce and bring to simmer.
- Cook for 10 minutes to combine flavors, stirring occasionally. Set aside.
- Preheat oven to 400 degrees.
- Heat olive oil in a large, non-stick pan over medium heat. Add onion, remaining garlic, and remaining jalapeno. Cook 4-5 minutes, until softened and slightly golden.
- Add black beans and corn, and cook for 3-4 more minutes.
- Add goat cheese and stir until well combined.
- Spread a thin layer of enchilada sauce in the bottom of a large baking dish.
- On a cutting board, lay out the tortillas. Spread goat cheese-veggie filling down the center of each tortilla. Roll tortilla up around the filling, and line them up tightly in the baking dish.
- Bake for 25 minutes.
- Sprinkle with remaining goat cheese, and bake for additional 5 minutes.
- Remove from oven.
- Serve topped with cilantro and scallions. Serve avocadoes on the side, if desired.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
93g
(31%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
26mg
(9%)
Sodium
450mg
(19%)
Potassium
1904mg
(41%)
Fiber
33g
(132%)
Sugar
8g
(16%)
Vitamin A
1970IU
(39%)
Vitamin C
25.2mg
(28%)
Calcium
211mg
(21%)
Iron
9.9mg
(55%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 93g | 31% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 450mg | 19% |
| Potassium | 1904mg | 41% |
| Fiber | 33g | 132% |
| Sugar | 8g | 16% |
| Vitamin A | 1970IU | 39% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 211mg | 21% |
| Iron | 9.9mg | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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