Description
These Veggie and Black Bean Enchiladas are a flavorful and hearty vegetarian main course featuring a colorful mix of sautéed vegetables, black beans, and melted cheese wrapped in tortillas and baked with rich enchilada sauce. Perfect for a cozy weeknight dinner or meal prep, they bring together nutritious ingredients with classic Mexican-inspired seasoning for a satisfying and easy-to-make dish.
Ingredients
Vegetable and Bean Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Assembly and Toppings
- 2 cups red enchilada sauce (store-bought or homemade)
- 8 small flour or corn tortillas
- 1½ cups shredded cheddar or Mexican blend cheese
- Chopped cilantro and sliced green onions for garnish (optional)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil and sauté the diced onion for 2–3 minutes until softened.
- Cook the vegetable mixture: Add minced garlic, chopped red bell pepper, diced zucchini, and corn kernels to the skillet. Cook for 5–6 minutes until the vegetables are tender and fragrant.
- Add beans and spices: Stir in the drained black beans along with ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix well and cook for another 2 minutes to allow flavors to meld. Remove from heat.
- Prepare the baking dish: Spread ½ cup of the enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and infuse flavor.
- Assemble the enchiladas: Spoon a generous amount of the veggie and bean mixture onto each tortilla. Sprinkle with a little shredded cheese, then carefully roll up each tortilla tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Bake to finish: Bake the enchiladas in the preheated oven for 20–25 minutes, until heated through, the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from the oven and garnish with chopped cilantro and sliced green onions if desired. Serve hot and enjoy!
Notes
- Feel free to add spinach, mushrooms, or cooked sweet potatoes for extra vegetables and added nutrition.
- For a spicier kick, incorporate diced jalapeños or a pinch of cayenne pepper into the veggie mixture.
- These enchiladas reheat well, making them perfect for leftovers or meal prep.
