Vegetarian Enchiladas Verdes

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x



For the Enchiladas

  • 1 1/2 cups green enchilada sauce
  • 30 ounces canned black beans, rinsed and drained
  • 1 1/2 cups sweet yellow corn kernels, cooked
  • 2 cups cheddar and monterey jack cheeses, shredded
  • 12 6-inch corn tortillas
  • Cilantro leaves, thinly sliced chives, cotija cheese crumbles and radish slices for garnish

For the Homemade Mexican Spice Blend

  • 2 teaspoons ancho chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt


  1. Preheat oven to 350˚F. Grease a 9X13 baking dish.
  2. In a small bowl, combine all ingredients for Mexican spice blend. Set aside.
  3. In a medium mixing bowl, combine black beans, corn, 1 cup of the shredded cheeses and the Mexican spice blend. Stir until completely combined.
  4. Spread 1/2 cup of the green enchilada sauce on the bottom of the baking dish. Pour about 1/2 cup into a shallow bowl.
  5. Warm the corn tortillas on the stove or in the microwave (30 seconds).
  6. Assemble the enchiladas: Dip tortillas into the sauce in the shallow bowl and shake gently to remove excess. Spoon about 1/4 cup of the black bean and corn mixture onto each tortilla. Gently roll up each tortilla and place in the baking dish. Top with remaining enchilada sauce and cheese.
  7. Cook for 15 minutes, until cheese has melted and sauce is slightly bubbling around the edges.
  8. Garnish with cilantro leaves, chives, cotija cheese crumbles, and radish slices if desired.