Black Bean Enchiladas [Vegetarian] – The Wholesome Maven

This simple vegetarian black bean enchiladas recipe is packed filled with diet however isn’t brief on taste. Excellent 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 yr 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Regardless of being 9 months outdated (!)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 have been nonetheless scrumptious (I made a word that they freeze nicely for 4 months however clearly they will go longer). Fortunately I wrote down the recipe final yr and thought it was due time I share it with you.

These black bean enchiladas are actually the perfect recipe ever. They’re vegetarian however nonetheless packed filled with taste. The style is implausible with out a ton of prep work. Excellent for a weeknight staple recipe or in my case, postpartum prep! Get pleasure from.

Components in Black Bean Enchiladas

• Enchilada sauce – I like purple enchilada sauce finest however you may definitely change with inexperienced enchilada sauce. Can’t discover enchilada sauce? Right here’s learn how to make your personal at dwelling.
• Olive oil – For cooking your veggies.
• Bell peppers– any shade 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 special shade onion if that’s all you’ve got.
• Black beans – the star of the present! You would use a special form of bean for those who desire however black beans are extra conventional. If utilizing freshly cooked beans you’ll wish to use roughly 1 1/2 cups.
• Herbs + spices – dried cumin, dried oregano + sea salt.
• Shredded cheese – I desire Monterrey Jack or Cheddar cheese however use what yow will discover or desire.
• Massive flour tortillas – not less than 8 inches. You may change with corn tortillas if gluten-free.

How you can 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 purple onion and prepare dinner till frivolously 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 aren’t 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 facet 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:

• Recent 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 Sizzling Sauce for some additional warmth.

Are you able to Freeze Black Bean Enchiladas?

Completely! To freeze your enchiladas observe all steps up into baking. Then cowl with tinfoil and plastic wrap (I discover it prevents freezer burn for those who 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 would make vegan enchiladas by utilizing vegan cheese rather than the cheddar jack cheese. I don’t discover it melts as nicely however it could 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 brief on taste. Excellent 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
• Food regimen: Vegetarian

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

For garnish (elective):

• Recent 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 purple onion and prepare dinner till frivolously 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 aren’t 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 facet 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 prime or plastic wrap and reheat within the microwave. Will maintain for as much as 3 days. See word above for freezing directions.

Key phrases: black bean enchiladas, veggie enchiladas