Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant streets of Mexico! These Vegetarian Enchiladas with Goat Cheese are not just a meal, they're an experience that combines rich, earthy flavors with creamy, tangy goodness. Whether you're a committed vegetarian, a cheese lover, or simply someone looking to spice up your dinner routine, this recipe promises to deliver a knockout punch of flavor that will have everyone at your table begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups black beans, cooked
- 1 cup corn kernels
- 1 cup goat cheese, crumbled
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large mixing bowl, combine the cooked black beans, corn kernels, cumin, and chili powder. Mix thoroughly to ensure the spices are evenly distributed.
- Warm the corn tortillas in the microwave for 30 seconds or briefly in a dry skillet to make them more pliable and prevent cracking when rolling.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with the black bean and corn mixture. Sprinkle crumbled goat cheese inside each tortilla before rolling.
- Roll each filled tortilla tightly and place seam-side down in the baking dish, creating a snug row of enchiladas.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring complete coverage.
- Sprinkle the remaining goat cheese on top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro before serving. Serve hot with optional sides like sour cream or guacamole.
Tips
- Tortilla Technique: Always warm your corn tortillas before rolling to prevent cracking. A quick 30-second microwave zap or a brief skillet toast works wonders.
- Cheese Distribution: Crumble the goat cheese evenly to ensure every bite is packed with creamy flavor.
- Sauce Coverage: Make sure to coat the enchiladas completely with sauce to keep them moist and flavorful.
- Baking Precision: Watch the enchiladas closely in the last 5-10 minutes of baking to achieve that perfect crispy edge without burning.
- Fresh Garnish: Add cilantro just before serving to maintain its bright, fresh flavor and vibrant color.
- Serving Suggestion: Pair with a dollop of sour cream or fresh guacamole to elevate the dish even further.Pro tip: These enchiladas can be prepared ahead of time and refrigerated before baking, making them perfect for meal prep or entertaining!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 18g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 25mg
