Flavorful Veggie Black Bean Enchiladas

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Flavorful Veggie Black Bean Enchiladas

A flavorful and nutritious twist on the classic Mexican dish, these enchiladas are packed with vibrant vegetables, protein-rich black beans, and smothered in a zesty enchilada sauce.
Servings 5 People
Prep Time 40 minutes
Cook Time 29 minutes
Total Time 1 hour 9 minutes

Equipment

  • Large Skillet
  • Saucepan
  • Baking Dish (9×13 inch) 
  • Chef’s Knife
  • Cutting Board.
  • Whisk
  • Measuring Cups and Spoons
  • Spoons and Spatulas
  • Aluminum Foil
  • Oven

Ingredients

For the Enchiladas:

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color you prefer)
  • 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
  • Salt and pepper to taste
  • 8-10 corn tortillas
  • 1 ½ cups shredded cheese cheddar, Monterey Jack, or a Mexican blend

For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional, for extra heat
  • 2 cups vegetable broth
  • 1 6 oz can tomato paste
  • Salt to taste

Optional Toppings:

  • Chopped fresh cilantro
  • Diced avocado
  • Sour cream or Greek yogurt
  • Sliced jalapeños
  • Lime wedges

Instructions

  • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.
  • Add diced bell pepper and zucchini to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still slightly crisp.
  • Stir in corn kernels, black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from heat and set aside.
  • In a separate saucepan, prepare the enchilada sauce. Heat 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until golden brown and fragrant.
  • Stir in the chili powder, ground cumin, garlic powder, dried oregano, and cayenne pepper (if using). Cook for another minute to toast the spices.
  • Gradually whisk in the vegetable broth and tomato paste until smooth. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes until the sauce thickens. Season with salt to taste.
  • To assemble the enchiladas, spoon a small amount of enchilada sauce onto the bottom of the prepared baking dish, spreading it evenly.
  • Warm the corn tortillas in the microwave for a few seconds or on a dry skillet for about 10 seconds on each side to make them more pliable.
  • Place a spoonful of the veggie and black bean mixture onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Once all the enchiladas are arranged in the baking dish, pour the remaining enchilada sauce over the top, spreading it evenly to cover all the enchiladas.
  • Sprinkle shredded cheese over the top of the enchiladas, covering them completely.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  • Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown and the enchiladas are heated through.
  • Once done, remove the enchiladas from the oven and let them cool slightly before serving.
  • Garnish with chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, sliced jalapeños, and lime wedges, if desired.
  • Serve the Veggie Black Bean Enchiladas warm and enjoy this flavorful and satisfying meal!

Notes

These Veggie Black Bean Enchiladas are perfect for a cozy dinner with family and friends. They’re also great for meal prep, as they can be made ahead of time and reheated when ready to eat. Whether you’re a seasoned chef or new to cooking, this recipe is simple to follow and sure to impress. Give it a try and indulge in the delicious flavors of Mexican cuisine with a healthy twist!
Calories: 450kcal
Cost: 13$
Course: Main Course
Cuisine: Mexican
Keyword: Bakery, Quick Meal

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