Description
A comforting dish of black bean enchiladas filled with spices and fresh vegetables, perfect for any gathering.
Ingredients
- Corn or Flour Tortillas
- Canned Black Beans, rinsed and drained
- Bell Peppers, chopped
- Onions, chopped
- Corn
- Shredded Cheese (Monterey Jack, cheddar, or dairy-free alternative)
- Enchilada Sauce (store-bought or homemade)
- Cumin
- Chili Powder
- Garlic Powder
- Fresh Cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté onions and bell peppers until soft, about 5-7 minutes. Add black beans, corn, and spices, and cook for another 2-3 minutes.
- Spread a small amount of enchilada sauce in an oven-safe dish. Take a tortilla, fill it with the black bean mixture, roll it up, and place seam-side down in the dish. Repeat for all tortillas.
- Pour remaining enchilada sauce over the filled tortillas and sprinkle with cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is bubbly.
- Let cool for a few minutes, garnish with cilantro, and serve with avocado slices or a dollop of sour cream.
Notes
Use fresh tortillas for easier rolling and better flavor. Avoid overfilling to ensure proper rolling.
- 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 beans, comfort food, Mexican cuisine