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5.0 from 9 votes

Veggie Enchiladas with Black Beans, Corn, and Goat Cheese

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 3 servings
Calories: 526 kcal
Course: Main Course
Cuisine: Mexican , Vegetarian , Vegan , gluten-free

Ingredients

  • 1 package Mission® Gluten Free Tortillas (6 count)
  • 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 dried oregano
  • 2 tsp chili powder
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp ground cumin
  • ¼ cup cilantro fresh, chopped
  • 2 scallions fresh, chopped
  • 1 avocado peeled and sliced, optional
  • olive oil

Instructions

    Cup of Yum
  1. Heat a drizzle of olive oil over medium heat. 
  2. Add half of the garlic, and half of the jalapeno. Cook for 3 minutes, until soft and golden. 
  3. Add the tomato sauce, oregano, basil, chili powder, cumin, salt, and pepper.
  4. Stir sauce and bring to simmer.
  5. Cook for 10 minutes to combine flavors, stirring occasionally. Set aside.
  6. Preheat oven to 400 degrees.
  7. 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. 
  8. Add black beans and corn, and cook for 3-4 more minutes. 
  9. Add goat cheese and stir until well combined. 
  10. Spread a thin layer of enchilada sauce in the bottom of a large baking dish.
  11. 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.
  12. Bake for 25 minutes. 
  13. Sprinkle with remaining goat cheese, and bake for additional 5 minutes. 
  14. Remove from oven. 
  15. Serve topped with cilantro and scallions. Serve avocadoes on the side, if desired.

Nutrition Information

Calories 526kcal (26%) Carbohydrates 93g (31%) Protein 40g (80%) Fat 24g (37%) Saturated Fat 10g (50%) Cholesterol 26mg (9%) Sodium 450mg (19%) Potassium 1904mg (54%) 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

% 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.