Description
These Veggie and Black Bean Enchiladas are a flavorful, easy-to-make Mexican casserole packed with nutritious vegetables and protein-rich black beans. Perfect for a wholesome meatless dinner, they are baked to perfection with melted cheese and a rich enchilada sauce, then garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Vegetable and Bean Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Assembly
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups enchilada sauce
- 8 medium flour or corn tortillas
- Chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and softened.
- Cook Veggies: Add the diced red bell pepper and zucchini to the skillet and cook for another 5 minutes until they start to soften.
- Add Beans and Spices: Stir in the corn kernels, drained black beans, ground cumin, chili powder, smoked paprika, and salt. Cook together for 2 more minutes to blend the flavors, then remove the skillet from heat.
- Prepare Baking Dish: Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon an even amount of the veggie and bean mixture onto each tortilla. Sprinkle a bit of shredded cheese over the filling, then roll each tortilla tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and melted.
- Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro. Serve warm with optional sides like sour cream, avocado, or lime wedges.
Notes
- Use corn tortillas to make this recipe gluten-free.
- Add spinach, mushrooms, or sweet potatoes for more vegetable variety.
- Serve with sour cream, avocado slices, or lime wedges for extra flavor and creaminess.
