Description
Indulge in the delightful flavors of Black Bean Enchiladas, a perfect addition to your dinner table or casual gatherings. These vegetarian enchiladas are not only quick and easy to prepare but also brimming with nutritious ingredients like black beans, corn, bell peppers, and onions. Each bite offers a rich combination of spices and cheesy goodness that will satisfy everyone, including kids! Whether you enjoy them as a comforting weeknight meal or serve them at a dinner party, these enchiladas are versatile enough to adapt to your guests’ preferences. Top with your favorite garnishes for an extra touch of flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 large green bell pepper (diced)
- 1 small onion (diced)
- 1 (15-oz) can black beans (drained and rinsed)
- 1 (15-oz) can yellow corn (drained and rinsed)
- 2 cups shredded Mexican-blend cheese
- 8 (8-inch) flour tortillas
- 2 cups enchilada sauce
Instructions
- Preheat oven to 350ºF.
- In a skillet, heat olive oil over medium-high heat. Sauté garlic for 30 seconds, then add diced onion and bell pepper. Cook until softened.
- Stir in black beans, corn, salt, cumin, oregano, and smoked paprika; cook for another 3 minutes.
- Mix in 1/4 cup enchilada sauce. Remove from heat.
- Warm tortillas in the microwave for about 1 minute.
- Pour 1/4 cup enchilada sauce into a baking dish. Fill each tortilla with the bean mixture and cheese; roll tightly and place seam side down in the dish.
- Pour remaining sauce over enchiladas and top with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg