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Veggie Black Bean Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Description

A delicious and hearty Veggie Black Bean Enchiladas recipe featuring a flavorful mix of sautéed vegetables and black beans, wrapped in tortillas, topped with enchilada sauce and melted Mexican cheese blend. Perfect for a satisfying vegetarian Mexican-inspired main course.

Ingredients

Vegetable Filling

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, diced
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Enchiladas Assembly

  • 2 cups enchilada sauce, divided
  • 8 small flour or corn tortillas
  • 1 1/2 cups shredded Mexican cheese blend
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 375°F. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
  2. Sauté Vegetables: Stir in the garlic, bell pepper, zucchini, and corn. Cook for another 5–6 minutes until the vegetables are tender.
  3. Add Seasonings and Beans: Add the black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 more minutes, then remove from heat. Stir in 1/2 cup of enchilada sauce to coat the filling evenly.
  4. Prepare Baking Dish and Tortillas: Lightly grease a 9×13-inch baking dish and spread 1/2 cup of enchilada sauce on the bottom. Warm the tortillas slightly to make them pliable and easier to roll.
  5. Assemble Enchiladas: Spoon about 1/3 cup of the veggie mixture into each tortilla, sprinkle with a bit of cheese, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
  6. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled enchiladas and sprinkle with the remaining cheese.
  7. Bake: Cover the baking dish with foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
  8. Garnish and Serve: Let the enchiladas cool slightly before garnishing with chopped fresh cilantro if desired. Serve warm.

Notes

  • Add spinach, mushrooms, or sweet potatoes for extra vegetables and flavor variety.
  • For a vegan version, substitute dairy-free cheese and vegan tortillas.
  • Serve with avocado slices, sour cream, or lime wedges on the side for enhanced taste.

Find it online: https://slsrecipes.com/veggie-black-bean-enchiladas-recipe-2/