Description
Delicious and hearty Veggie and Black Bean Enchiladas filled with sautéed vegetables, black beans, and a blend of spices, topped with melted cheese and enchilada sauce. Perfect for a flavorful vegetarian Mexican-inspired meal that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Vegetable Mixture
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Assembly
- 2 cups enchilada sauce (store-bought or homemade)
- 8 small flour or corn tortillas
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
Garnish (optional)
- Chopped cilantro
- Sour cream
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic, diced red bell pepper, and zucchini, sautéing for an additional 5 minutes until vegetables are tender.
- Add Beans and Spices: Mix in corn kernels, rinsed black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2–3 more minutes, stirring well, until heated through and flavors blend.
- Assemble Enchiladas: Spread ½ cup of enchilada sauce evenly on the bottom of the prepared baking dish. Spoon a few tablespoons of the veggie and black bean mixture into each tortilla, sprinkle a small amount of cheese on top, then roll up tightly. Place each rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese to cover the top evenly.
- Bake: Cover the dish with foil to keep moisture in and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly browned.
- Garnish and Serve: Allow the enchiladas to cool for a few minutes before garnishing with chopped cilantro. Serve with sour cream if desired for added creaminess and flavor.
Notes
- Add spinach, mushrooms, or sweet potato to the filling for more vegetable variety and nutrition.
- For added heat, stir in diced jalapeños or chipotle peppers in adobo sauce to the vegetable mixture.
- Leftovers reheat well and can be frozen either before or after baking for convenient meal prep.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
