Veggie Black Bean Enchiladas
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(256)
Ingredients
4
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 cup fresh spinach leaves
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (optional)
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Preparation
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large skillet, heat the olive oil over medium heat.
Step 3
Add the onion and garlic, sauté until translucent.
Step 4
Stir in the bell pepper and broccoli, cooking until tender.
Step 5
Add the spinach and cook until wilted.
Step 6
Mix in the black beans, cumin, chili powder, salt, and pepper. Stir to combine.
Step 7
Warm the corn tortillas in the microwave or over a stovetop flame for easier rolling.
Step 8
Spread a spoonful of enchilada sauce on each tortilla. Fill with vegetable mixture and roll up.
Step 9
Place the rolled tortillas seam-side down in a baking dish.
Step 10
Pour remaining enchilada sauce over the top of the enchiladas.
Step 11
Sprinkle cheese if using.
Step 12
Bake in preheated oven for 20-25 minutes or until heated through and cheese is melted.
Step 13
Serve warm, garnished with fresh cilantro or avocado slices if desired.
Step 14
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Chef's notes
For a vegan option, skip the cheese or use a dairy-free alternative.
Feel free to add more vegetables like zucchini or corn for added flavor and texture.