Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 can black beans, drained
- 1 red onion
- 8 corn tortillas
- 1 can/bag of corn
- 1 zucchini or summer squash
- 1/2 cup cotija or queso fresco
- 1 cup vegetable or chicken broth
- 1 tsp cumin
- 2 tbsp cooking oil
- 2 cloves garlic, crushed
- Cilantro, to taste
- 3 pinches of salt
- 1 lime
These vegetarian enchiladas are dipped and covered in a savory black bean sauce, filled with sweet corn and zucchini and topped with marinated red onions and queso fresco. These ingredients give this creamy sauce richness and tons of flavor. Serve these enfrijoladas for family dinners or save the leftovers for meals throughout the week.
How to Make Vegetarian Enfrijoladas
- Start by smashing garlic cloves and set aside.
- Thinly slice half a red onion and place in a small bowl. Add salt and squeeze of lime, then massage the onions to soften and marinate.
- Dice the other half of the onion and set it aside.
- Chop the zucchini into ½ inch cubes, then combine in a bowl with the corn.
- Add 1 Tbsp oil to a pan over medium heat. Add the garlic, diced onion, and pinch of salt. Cook, stirring occasionally, about 8 minutes until soft.
- Transfer the onion mixture to a blender, then add black beans and broth. Blend until smooth. If you do not have a blender, you may just add black beans and onion mixture to a medium pot and mash with a large fork or potato masher until smooth.
- Transfer bean sauce to pot over low heat.
- Heat pan over medium-high and add the zucchini, corn, cumin, and pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 8 minutes.
- Dip each tortilla into your pot of black bean sauce and transfer it directly to a baking dish. Add about ¼ cup of zucchini-corn filling into each tortilla. Close and flip each tortilla to secure.
- Top it off with black bean sauce, zucchini, corn, marinated onions, cheese, and cilantro.