Description
Delicious and comforting Vegetarian Black Bean Enchiladas, perfect for family gatherings and adaptable to your favorite flavors.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 8 corn or flour tortillas
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 bell pepper, diced
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Fresh cilantro, for garnishing
- Enchilada sauce, homemade or store-bought
- Optional toppings: sour cream, avocado, jalapeños
Instructions
- Sauté diced onions and bell peppers in olive oil over medium heat for 5-7 minutes until softened. Add drained black beans and spices; cook for another 5 minutes.
- Preheat oven to 375°F (190°C). Warm tortillas in a dry skillet, then add a couple tablespoons of filling and cheese, roll tightly, and place seam-side down in a greased baking dish.
- Cover rolled enchiladas with enchilada sauce and sprinkle with additional cheese. Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
- Let enchiladas rest for a few minutes, then garnish with fresh cilantro and a squeeze of lime juice before serving.
Notes
For a vegan version, substitute cheese with dairy-free options. Avoid overstuffing to prevent tearing tortillas.
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 Bean, Comfort Food, Family Recipe, Mexican Cuisine