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I made this with AI: vegetarian black bean enchiladas

I Made This Recipe With AI: Vegetarian Black Bean Enchiladas

Christy Shannon

As a vegetarian, it can be tough to find quick, weeknight meals that are full of flavor. That’s exactly the challenge we gave Ollie. We let Ollie know we want vegetarian meals and we have busy weeknights. Ollie gets to know what I like and recognized that I want flavorful dishes. So this week, it recommended these delicious vegetarian black bean enchiladas.

Vegetarian Black Bean Enchiladas

Ingredients (serves 2):

  • 1/2 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup corn kernels (frozen or fresh)
  • 1 cup grated cheese (cheddar or Monterey Jack)
  • 1/4 cup enchilada sauce
  • 4 flour tortillas
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • For serving: guacamole, salsa


  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Filling: In a bowl, mix together black beans, corn, 1 cup cheese, cumin, salt, and pepper.
  3. Assemble Enchiladas: Spread a bit of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the bean mixture, roll up, and place seam side down in the dish.
  4. Bake: Top with remaining enchilada sauce and cheese. Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is bubbly.
  5. Serve: Serve hot with guacamole and salsa on the side.

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Bringing Ollie into your kitchen isn’t just about making food — it’s about reclaiming time, reducing stress, and creating an opportunity to discover new meals that fit alongside your family’s favorites. 

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