Description
These Veggie and Black Bean Enchiladas are a flavorful and satisfying vegetarian Mexican dish. Loaded with sautéed vegetables, black beans, and topped with melted cheese and rich enchilada sauce, they make for an easy and delicious meatless dinner that the whole family will love.
Ingredients
Scale
Vegetable Filling
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Assembly
- 2 cups red enchilada sauce, divided
- 8 medium flour or corn tortillas
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Then stir in minced garlic, chopped red bell pepper, and zucchini; cook for another 5 minutes until vegetables have softened.
- Add Remaining Filling Ingredients: Mix in the corn kernels, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional 2 to 3 minutes to let the flavors meld, then remove the skillet from heat.
- Prepare Baking Dish: Spread ½ cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon a generous amount of the vegetable and bean mixture onto each tortilla, sprinkle a little shredded cheese on top, then roll up the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining cheese over the top to create a bubbly, melted topping.
- Bake Covered: Cover the baking dish with foil to keep the enchiladas moist and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 5 to 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow the enchiladas to cool slightly before serving. Garnish with fresh cilantro if desired for a fresh, herbaceous touch.
Notes
- You can substitute sweet potato or mushrooms for the zucchini for a different flavor and texture.
- Use gluten-free tortillas to make this recipe gluten-free.
- For an extra spicy kick, add chopped jalapeños or a pinch of cayenne pepper to the filling mixture.
