Description
These Veggie Black Bean Enchiladas are a hearty and flavorful vegetarian dish featuring a savory blend of sautéed vegetables, black beans, and spices rolled in tortillas, smothered with homemade enchilada sauce and melted cheese. Perfectly baked to bubbly perfection, they are served with fresh toppings like cilantro, sour cream, avocado, jalapeños, and lime wedges for a satisfying meal.
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 the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Bring the mixture to a simmer over medium heat, stirring occasionally, and let it cook for about 10 minutes until it thickens slightly. Remove from heat and set aside.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, diced red bell pepper, zucchini, and yellow squash, and sauté for another 5-6 minutes, until the vegetables are tender. Stir in the black beans, ground cumin, chili powder, smoked paprika if using, salt, and pepper. Cook for an additional 2 minutes to combine the flavors, then remove from heat.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the prepared enchilada sauce over 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 with some shredded cheese, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with all tortillas and filling. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the rest of the shredded cheese on top.
- Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh chopped cilantro, sour cream or Greek yogurt, sliced avocado, jalapeños, and lime wedges as desired for extra flavor and freshness.
Notes
- Feel free to substitute the vegetables with what you have on hand, such as corn, mushrooms, or spinach.
- You can use either corn or flour tortillas based on preference or dietary needs.
- For a vegan version, substitute the cheese with a plant-based cheese and use vegan sour cream or omit dairy toppings.
- To add more protein, consider adding cooked quinoa or brown rice to the filling.
- Adjust the chili powder and jalapeños to increase or decrease spiciness according to your taste.
