Description
These Veggie Black Bean Enchiladas are a flavorful and hearty vegetarian Mexican dish featuring sautéed vegetables and black beans wrapped in tortillas, smothered in a homemade enchilada sauce, and baked with melted cheese. Perfect for a comforting weeknight dinner with fresh garnishes like cilantro, avocado, and lime.
Ingredients
Scale
Enchilada Sauce
- 1 (15 oz) can tomato sauce
- 1 1/2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Veggie and Bean Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
Assembly and Toppings
- 8-10 small corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced avocado
- Jalapeños
- Lime wedges
Instructions
- Prepare the Enchilada Sauce: In a medium saucepan, combine tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper. Bring to a simmer over medium heat, stirring occasionally, and cook for about 10 minutes until the sauce thickens slightly. Remove from heat and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic, red bell pepper, zucchini, and yellow squash, and sauté for 5-6 minutes until tender. Add black beans, ground cumin, chili powder, smoked paprika (if using), salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spread about 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish. Spoon a few tablespoons of the veggie and black bean filling into the center of each tortilla, sprinkle a little shredded cheese on top, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Let the enchiladas cool for a few minutes before serving. Garnish with chopped fresh cilantro, sour cream or Greek yogurt, sliced avocado, jalapeños, and lime wedges as desired.
Notes
- You can use either corn or flour tortillas depending on your preference.
- Smoked paprika adds a nice depth but can be omitted if unavailable.
- To make this recipe vegan, substitute the cheese with a plant-based cheese alternative and use vegan sour cream.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Adjust the chili powder amount in the sauce and filling to taste if you prefer more or less spice.
