Description
Delicious and comforting Vegetarian Black Bean Enchiladas filled with seasoned black beans, sautéed vegetables, and topped with cheese, perfect for family gatherings.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 8 corn or flour tortillas
- 1 onion, diced
- 2 cloves garlic, minced
- 2 bell peppers, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 jar (about 15 oz) tomato sauce
- 1 cup cheese, shredded (sharp cheddar or pepper jack)
- Fresh cilantro, for garnish
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add onions and garlic; sauté until fragrant and translucent (about 5 minutes). Add bell peppers; sauté for another 2-3 minutes.
- Season the Mixture: Stir in black beans, cumin, chili powder, and salt, cooking for about 5 minutes. Add chopped cilantro if desired.
- Prepare the Sauce: In a saucepan, heat the tomato sauce until it simmers. Optionally, add cumin or smoked paprika.
- Fill the Tortillas: Preheat oven to 375°F (190°C). Warm tortillas briefly to soften. Fill with black bean mixture, roll, and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour tomato sauce over the filled tortillas and sprinkle with cheese.
- Bake and Serve: Bake for about 20 minutes until cheese is bubbly and golden. Garnish with cilantro and serve.
Notes
These enchiladas can be customized with additional vegetables like corn or zucchini. For a dairy-free option, skip the cheese or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetarian enchiladas, black bean enchiladas, Mexican recipe, comfort food, family meal