Why do my tortillas fall apart?

If you're using flour tortillas for this recipe, you won't have to worry about the tortillas falling apart. If you're using corn tortillas, you will run into issues if you do not heat the tortillas before rolling. Because of their texture, corn tortillas are prone to drying out and can easily fall apart. Giving the corn tortillas a quick saute in some oil is the way to make them pliable and easy to work with.

Do you cook corn tortillas before making enchiladas?

Yes! But it's a quick and easy process! Just heat vegetable oil in a saute pan over medium heat - add just enough oil to cover the bottom of the pan. Pan fry tortillas one at a time, for about 10 seconds on each side, then fill and roll the enchiladas. A quick sizzle in the skillet is going to boost the flavor of the corn tortillas and allow you to roll them without them breaking.

What do you put inside enchiladas?

You can fill these enchiladas with whatever you'd like, just keep the ratios about the same and you'll end up with a delicious dinner! Feel free to add ground beef or shredded chicken to this dish if your family would prefer it. However, the flavors of this dish are amazing as is, so I'd urge you to give it a try and add a meatless meal to your family's dinner routine.

Easy Black Bean Enchiladas

The Very Best Vegetarian Enchiladas

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4.8 from 18 reviews

These veggie enchiladas are loaded with protein, fiber and fresh flavors! Your family won’t even miss the meat, I promise.

Author: Kylie
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 14-18 enchiladas 1x
Category: Main Dish
Method: Stovetop/Oven
Cuisine: Mexican/American
Diet: Vegetarian

Ingredients

Units Scale

1 (15 oz.) can black beans, drained and rinsed
1 (12 oz.) bag frozen corn
1 teaspoon cumin
1/2 teaspoon chili powder
3 stalks green onion, thinly sliced
8 oz. shredded pepper jack cheese
4 oz. shredded sharp cheddar cheese
14–18 small flour tortillas, or corn tortillas
3 cups of your favorite enchilada sauce
Kosher salt
fresh cracked black pepper

Garnish:

fresh chopped cilantro
crumbled queso fresco
sour cream
sliced jalapeno
Easy Blender Salsa

Instructions

Preheat oven to 400 degrees.
Combine beans, corn, cumin, chili powder, most of the sliced green onion (reserve a small handful for garnish), pepper jack cheese, 1/2 a cup of enchilada sauce, and salt and pepper in a large bowl.
Pour 1 cup of enchilada sauce into the bottom of a baking dish.
Fill tortilla with about 1/3 a cup filling, roll up enchiladas, and place them seam-side down in the baking dish.
Continue with the remaining tortillas until they are filled.
Pour remaining 1.5 cups of sauce over enchiladas and top with cheddar cheese.
Cover with foil and bake for 20 minutes or until the cheese is melted and the sauce is bubbly.
Garnish with green onion, cilantro, queso fresco, and serve with sour cream and blender salsa.

set of 3 baking dishes

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Notes

You can use flour or corn tortillas for these black bean enchiladas. I usually use whichever we have on hand, but the flavors are going to be very similar either way.

If you use flour tortillas, you can just roll the enchiladas without prepping the tortillas at all. If you choose to use corn tortillas, you will need to fry them in just a bit of vegetable oil before rolling the enchiladas up.

Don’t overstuff the enchiladas. ⅓ a cup of filling is perfect so that there is enough in each enchilada but it’s not spilling out all over. This is especially important if you’re using corn tortillas as those tend to be more delicate and break easier. Flour tortillas have a little more give to them, but still taste best when they aren’t overstuffed.

The Very Best Vegetarian Enchiladas

Ingredients

Instructions

Equipment

Notes