Black Bean Enchiladas
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4.8
174 reviews
Excellent
Black Bean Enchiladas
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Black Bean Enchiladas filled with a mixture of black beans, corn, onions, and bell peppers. Easy vegetarian enchiladas for the whole family!
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 small onion, diced
- 1 (15-oz) can BUSH'S black beans, drained and rinsed
- 1 (15-oz) can yellow corn, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese, divided
- 8 (8-inch) flour tortillas (also called soft-taco size)
- 2 cups enchilada sauce, divided
- optional toppings: sour cream, cilantro, diced avocados
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Instructions
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.
- Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Notes
- Tortillas – You can make your own flour tortillas, or you can use your favorite store-bought variety. Just make sure they’re 8-inches in diameter, aka “soft taco size.”
- Cheese – I used a shredded Mexican-blend cheese, but you can use whatever cheese you have in the fridge as long as it melts beautifully. Cheddar, Monterey jack, and mozzarella are all great options.
Nutrition Information
Show Details
Serving
1enchilada
Calories
300kcal
(15%)
Carbohydrates
34g
(11%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
27mg
(9%)
Sodium
1211mg
(50%)
Potassium
321mg
(9%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
491IU
(10%)
Vitamin C
20mg
(22%)
Calcium
240mg
(24%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 300kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 1211mg | 50% |
| Potassium | 321mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 240mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
174 reviews
Excellent
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