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Veggie Black Bean Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 20 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

These Veggie Black Bean Enchiladas are a delicious and hearty Mexican-inspired dish perfect for a meatless dinner. Packed with sautéed veggies, black beans, and spices, all wrapped in tortillas and baked with enchilada sauce and melted cheese, they’re both comforting and nutritious.

Ingredients

Vegetable Filling

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Enchiladas Assembly

  • 1 can (10 oz) enchilada sauce (plus more for topping)
  • 1 1/2 cups shredded cheese (cheddar or Mexican blend)
  • 8 flour or corn tortillas
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Preheat and Prep Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking during baking.
  2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Then add minced garlic, red bell pepper, and zucchini, cooking for another 5 to 6 minutes until the vegetables are tender.
  3. Add Beans and Spices: Stir in the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix everything thoroughly to combine the flavors.
  4. Add Sauce and Cheese to Filling: Pour half of the enchilada sauce and 1/2 cup of shredded cheese into the skillet with the veggie mixture. Stir well, then remove the skillet from heat.
  5. Prepare Tortillas: Slightly warm the tortillas to make them pliable and easier to roll without cracking.
  6. Assemble Enchiladas: Spoon about 1/4 cup of the veggie filling onto each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.
  7. Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining shredded cheese. Cover the dish with foil.
  8. Bake Covered: Bake in the preheated oven for 20 minutes with the foil on to heat through and meld the flavors.
  9. Finish Baking Uncovered: Remove the foil and bake for an additional 5 to 10 minutes until the cheese is fully melted and bubbly.
  10. Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro if desired, and serve hot.

Notes

  • Add corn, spinach, or mushrooms to the filling if you want more veggies.
  • For a vegan version, substitute dairy-free cheese and use vegan-friendly enchilada sauce.
  • Serve with sides like rice, avocado slices, or a dollop of sour cream for extra flavor and texture.

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