Black Bean Enchiladas [Vegetarian] – The Wholesome Maven

This simple vegetarian black bean enchiladas recipe is packed filled with diet however isn’t quick 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 12 months nearing the top of my being pregnant to prep for postpartum. One way or the other I’d forgotten about this.

Regardless of being 9 months outdated (!) I defrosted them they usually had been nonetheless scrumptious (I made a notice that they freeze nicely for 4 months however clearly they will go longer). Fortunately I wrote down the recipe final 12 months and thought it was due time I share it with you.

These black bean enchiladas are truthfully 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 pink enchilada sauce greatest however you’ll be able to definitely change with inexperienced enchilada sauce. Can’t discover enchilada sauce? Right here’s how you can make your personal at residence.
• Olive oil – For cooking your veggies.
• Bell peppers– any colour will work. Be happy to toss in a scorching pepper (resembling inexperienced chiles) as nicely for just a little warmth.
• Purple onion – roughly 1 cup, chopped. You may change with a unique colour onion if that’s all you’ve.
• Black beans – the star of the present! You might use a unique type of bean if you happen to choose however black beans are extra conventional. If utilizing freshly cooked beans you’ll need to use roughly 1 1/2 cups.
• Herbs + spices – dried cumin, dried oregano + sea salt.
• Shredded cheese – I choose Monterrey Jack or Cheddar cheese however use what you’ll find or choose.
• Massive flour tortillas – a minimum of 8 inches. You may change with corn tortillas if gluten-free.

Tips on how to 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.

STEP 2: COOK VEGGIES + BEANS

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

STEP 3: STUFF TORTILLAS

If tortillas usually are not 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.

STEP 4: COAT TORTILLAS

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

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 just a little Jalapeno Scorching Sauce for some further warmth.

Are you able to Freeze Black Bean Enchiladas?

Completely! To freeze your enchiladas comply with all steps up into baking. Then cowl with tinfoil and plastic wrap (I discover it prevents freezer burn if you happen to 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 throughout.

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

You might make vegan enchiladas through the use of vegan cheese rather than the cheddar jack cheese. I don’t discover it melts as nicely however it might 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.

Print

Black Bean Enchiladas

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

• Writer: Davida Lederle
• Prep Time: 10 minutes
• Prepare dinner Time: half-hour
• Whole Time: 40 minutes
• Yield: 4 servings 1x
• Class: Dinner
• Technique: Prepare dinner
• Delicacies: Mexican
• Eating regimen: Vegetarian

• 2 cups pink enchilada sauce
• 1 tbsp olive oil
• 2 massive bell peppers, seeded + finely chopped
• 1/2 pink 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 choose Monterrey Jack or Cheddar)
• 8 massive flour tortillas (8–10 inches)

For garnish (optionally available):

• 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 pink onion and cook dinner till flippantly 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 usually are not 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. High with desired garnish and serve instantly.
9. To retailer: cowl with a high or plastic wrap and reheat within the microwave. Will maintain for as much as 3 days. See notice above for freezing directions.

Key phrases: black bean enchiladas, veggie enchiladas