Vegetarian Black Bean Enchiladas
This Vegetarian Black Bean Enchiladas recipe is healthy yet incredibly flavorful and satisfying. Best of all it is easy and the leftovers are awesome!
Ingredients
Sauce Ingredients:
- 1 28 oz can green enchilada sauce (about 2 cups)
- 3/4 cup plain Greek yogurt
Filling Ingredients:
- 1 Tbsp. olive oil
- 1 red onion
- 2 15 oz cans black beans
- 2 tsp. chili powder
- 1 tsp. cinnamon
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 3/4-1 cup water
- 1 4 oz can diced green chilis
- 2 red bell peppers
- 1/2 cup shredded pepper jack cheese
Assembly Ingredients:
- 8 fajita size tortillas
- 1/2 cup pepper jack cheese
Optional Toppings:
- red onion
- red bell pepper
- cilantro
- lime wedges
- jalapeño slices
- avocado
Instructions
Sauce Instructions
- In a large measuring cup (or small/medium bowl) combine the green enchilada sauce and Greek yogurt. Set aside.
Filling Instructions
- Peel and dice the onion. Drain and rinse the black beans. Dice the bell peppers.
- Cook Onion: Put the olive oil and diced red onion in a large pan over medium to medium/high heat. Cook until they've softened (about 5 minutes).
- To the pan, add the black beans, spices/seasonings (chili powder, cinnamon, paprika, cumin, salt and pepper) and water. Stir to combine and cook for a 2-3 minutes.
- Using a potato masher, mash the black beans. For a smoother filling, mash them more. For a chunkier filling mash them less.
- Once done mashing, remove the pan from the heat. Add the diced green chilis, bell pepper and 1/2 cup of the pepper jack cheese. Stir to combine.
Assembly Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Cover the bottom of the baking dish with some of the sauce made in step 1 (about 1 cup).
- Fill the tortillas evenly with the filling, roll them up and put them in the pan. Pour the rest of the sauce over the top of the enchiladas and sprinkle with the remaining 1/2 cup of pepper jack cheese.
Bake & Eat Instructions
- Put the enchiladas in the preheated oven for 25 minutes.
- Let cool for 10 minutes before serving. Top with red onion, bell pepper, jalapeno slices, cilantro, avocado and a squeeze of lime juice.
Notes
Tortillas are more pliable and easier to roll when they are warm and moist. Cover the tortillas with a damp paper towel and microwave for 15 seconds. That’s it! They’re ready to for rolling!
Nutrition
Serving: 1enchilada | Calories: 379kcal | Carbohydrates: 56g | Protein: 20g | Fat: 9g | Cholesterol: 14mg | Sodium: 1469mg | Fiber: 14g | Sugar: 11g
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