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Veggie Black Bean Enchiladas
Rich, hearty, and bursting with flavor, these Veggie Black Bean Enchiladas are a delightful twist on traditional Mexican cuisine. Packed with a colorful array of nutritious vegetables and creamy black beans, all wrapped up in a tender flour tortilla and smothered with tangy enchilada sauce and melted cheese, this dish offers a vegetarian feast that is sure to impress.
Ingredients
- Fresh cilantro
- 1/4 cup, chopped
- Shredded cheese
- 2 cups
- Flour tortillas
- 8
- Enchilada sauce
- 2 cups
- Salt and pepper
- to taste
- Chili powder
- 1 tablespoon
- Cumin
- 1 teaspoon
- Frozen corn
- 1 cup
- Garlic
- 2 cloves, minced
- Onion
- 1, diced
- Bell peppers
- 2, diced
- Black beans
- 1 can (15 oz), drained and rinsed
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a large skillet over medium heat. Once hot, add a drizzle of olive oil.
- Add the diced onion, bell peppers, and minced garlic to the skillet. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.
- Stir in the black beans, frozen corn, cumin, chili powder, and season with salt and pepper. Combine well and cook for another 2-3 minutes until the mixture is warmed through.
- Pour 1/2 cup of enchilada sauce into the bottom of a 13x9 inch baking dish, spreading it out to cover the entire base.
- Place a generous spoonful of the black bean mixture onto each flour tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are all well coated.
- Sprinkle the shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Remove from the oven and let the enchiladas rest for a few minutes before garnishing with fresh chopped cilantro.
- Serve hot with your favorite sides, such as salsa, guacamole, or a fresh salad. Enjoy!
Tips
- You can use any type of cheese you prefer, but a mix of Monterey Jack and Cheddar works well for this recipe.
- If you want to add some heat, include a diced jalapeno with the bell peppers or add some hot sauce to the black bean mixture.
- For a vegan version, use plant-based cheese and check that your enchilada sauce is vegan.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 25 minutes Calories: 550 Fat: 20g Carbs: 70g Protein: 25g Sodium: 1200mg Sugar: 10g
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