Description
A delicious and hearty vegetarian dish filled with black beans and topped with enchilada sauce.
Ingredients
Scale
- 2 cups black beans, cooked
- 1 cup corn, frozen
- 1 cup bell pepper, diced
- 1 cup onion, diced
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 cup cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a pan, sauté onion and bell pepper until soft.
- Add black beans, corn, cumin, chili powder, and salt. Stir to combine.
- Spread some enchilada sauce in the bottom of a baking dish.
- Fill tortillas with the bean mixture, roll them up, and place them seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas.
- Sprinkle cheese on top.
- Bake for 20-25 minutes until heated through and cheese is melted.
Notes
- You can add avocado or sour cream as toppings.
- Store leftovers in the fridge for up to 3 days.
- Adjust spice levels by adding jalapeños if desired.
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Vegetarian Black Bean Enchiladas, enchiladas, vegetarian recipes