This straightforward vegetarian black bean enchiladas recipe is packed filled with vitamin however isn’t brief on taste. Good for meat-eaters and vegetarians alike.

I not too long ago was cleansing out my basement pantry after I got here throughout these black bean enchiladas on the very backside of our chest freezer. I had made them final yr nearing the tip of my being pregnant to prep for postpartum. By some means I’d forgotten about this.

Regardless of being 9 months outdated (!) I defrosted them they usually have been nonetheless scrumptious (I made a notice that they freeze properly for 4 months however clearly they will go longer). Fortunately I wrote down the recipe final yr and thought it was due time I share it with you.

These black bean enchiladas are actually the very best recipe ever. They’re vegetarian however nonetheless packed filled with taste. The style is unbelievable and not using a ton of prep work. Good for a weeknight staple recipe or in my case, postpartum prep! Get pleasure from.

Components in Black Bean Enchiladas

  • Enchilada sauce – I like crimson enchilada sauce greatest however you possibly can definitely substitute with inexperienced enchilada sauce. Can’t discover enchilada sauce? Right here’s find out how to make your own at house.
  • Olive oil – For cooking your veggies.
  • Bell peppers– any coloration will work. Be at liberty to toss in a sizzling pepper (corresponding to inexperienced chiles) as properly for slightly warmth.
  • Crimson onion – roughly 1 cup, chopped. You possibly can substitute with a unique coloration onion if that’s all you may have.
  • Black beans – the star of the present! You could possibly use a unique sort of bean in the event you desire however black beans are extra conventional. If utilizing freshly cooked beans you’ll wish to use roughly 1 1/2 cups.
  • Herbs + spices – dried cumin, dried oregano + sea salt.
  • Shredded cheese – I desire Monterrey Jack or Cheddar cheese however use what you could find or desire.
  • Giant flour tortillas – not less than 8 inches. You possibly can substitute with corn tortillas if gluten-free.

Make Black Bean Enchiladas

STEP 1: PREP BAKING DISH

Preheat oven to 400 levels F. Unfold 1/2 cup of enchilada sauce alongside the underside of a 9 x 13 inch baking dish and put aside.

Enchilada sauce in baking dish

STEP 2: COOK VEGGIES + BEANS

Warmth a big skillet over medium warmth and add your olive olive. Add bell peppers and crimson onion and cook dinner till frivolously browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean combination.

Cooked black beans for black bean enchiladas

STEP 3: STUFF TORTILLAS

If tortillas aren’t pliable warmth in microwave inside a dish towel for 30 seconds. Add a scoop of black bean combination (round 1/3 cup) into the middle of every tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in every tortilla). Roll up tortilla and place seam aspect down into baking dish. Repeat till all tortillas are full and snuggly match into baking dish.

stuffed tortillas for black bean enchiladas

STEP 4: COAT TORTILLAS

Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.

black bean enchiladas covered in enchilada sauce and shredded cheese before going in the oven.

STEP 5: BAKE ENCHILADAS

Bake uncovered for 20 minutes or till all cheese is melted and edges of tortillas are golden brown.

Garnish Your Black Bean Enchiladas

No Black Bean Enchiladas are full with out toppings! Listed below are my favorites:

  • Contemporary cilantro, chopped
  • Avocado, sliced or diced
  • Inexperienced onions, chopped
  • Dollop of bitter cream
  • Freshly squeezed lime juice
  • Further sprinkling of cotija cheese

I additionally like so as to add a slightly Jalapeno Hot Sauce for some additional warmth.

Are you able to Freeze Black Bean Enchiladas?

Completely! To freeze your enchiladas observe all steps up into baking. Then cowl with tinfoil and plastic wrap (I discover it prevents freezer burn in the event you do each) and place within the freezer for as much as 4 months. Take away plastic wrap and tinfoil and bake at 400 levels for about half-hour or till thawed all over.

Can You Make these Vegan and/or Gluten-Free?

You could possibly make vegan enchiladas by utilizing vegan cheese instead of the cheddar jack cheese. I don’t discover it melts as properly however it will take this enchiladas from vegetarian to vegan!

To make these black bean enchiladas gluten-free you’ll want to make use of a gluten-free tortilla like corn tortillas.

Extra Mexican-Impressed Recipes:

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Black Bean Enchiladas

This straightforward vegetarian black bean enchiladas recipe is packed filled with vitamin however isn’t brief on taste. Good for meat-eaters and vegetarians alike.

  • Creator: Davida Lederle
  • Prep Time: 10 minutes
  • Cook dinner Time: half-hour
  • Complete Time: 40 minutes
  • Yield: 4 servings 1x
  • Class: Dinner
  • Technique: Cook dinner
  • Delicacies: Mexican
  • Eating regimen: Vegetarian
  • 2 cups crimson enchilada sauce
  • 1 tbsp olive oil
  • 2 giant bell peppers, seeded + finely chopped
  • 1/2 crimson onion (roughly 1 cup), finely chopped
  • 1 can (15 oz) black beans, rinsed + drained
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 1/2 cup shredded cheese (I desire Monterrey Jack or Cheddar)
  • 8 giant flour tortillas (810 inches)

For garnish (non-obligatory):

  • Contemporary cilantro, chopped
  • Avocado, sliced
  • Inexperienced onions, chopped
  • Dollop of bitter cream
  • Lime, juiced
  • Sprinkling cotija cheese

  1. Preheat oven to 400 levels F.
  2. Unfold 1/2 cup of enchilada sauce alongside the underside of a 9 x 13 inch baking dish and put aside.
  3. Warmth a big skillet over medium warmth and add your olive olive. Add bell peppers and crimson onion and cook dinner till frivolously browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean combination.
  4. If tortillas aren’t pliable warmth in microwave inside a dish towel for 30 seconds.
  5. Add a scoop of black bean combination (round 1/3 cup) into the middle of every tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in every tortilla). Roll up tortilla and place seam aspect down into baking dish. Repeat till all tortillas are full and snuggly match into baking dish.
  6. Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
  7. Bake uncovered for 20 minutes or till all cheese is melted and edges of tortillas are golden brown.
  8. Prime with desired garnish and serve instantly.
  9. To retailer: cowl with a prime or plastic wrap and reheat within the microwave. Will hold for as much as 3 days. See notice above for freezing directions.

Key phrases: black bean enchiladas, veggie enchiladas