Vegetarian Black Bean Enchiladas Recipe
User Reviews
5
27 reviews
Excellent
Vegetarian Black Bean Enchiladas Recipe
Report
Vegetarian Black Bean Enchiladas combine roasted sweet potatoes and poblanos with a homemade red enchilada sauce seasoned with chili powder, cumin, smoked paprika, and cinnamon. Filled with black beans, sour cream, and cheese, then baked in tortillas, this dish balances roasted vegetable sweetness with spicy, tangy sauce and creamy cheese.
Description
This recipe starts with roasting cubed sweet potatoes and cut poblanos until tender and slightly caramelized, providing depth and sweetness. The red enchilada sauce is made from a roux of flour and olive oil combined with chili powder, smoked paprika, cumin, garlic powder, cinnamon, tomato paste, vegetable broth, and vinegar, lending a complex, layered flavor with balanced spice and acidity.
The filling mixes black beans seasoned with salt, pepper, and sour cream, then rolled in whole grain tortillas. After assembling the enchiladas in a baking dish, shredded Monterey Jack cheese melts and crisps during baking. Optional toppings like sliced avocado, pepitas, and fresh cilantro add freshness, creaminess, and crunch to the dish.
The recipe suggests seasoning vegetables well and offers options for meat substitutes or different tortillas. It also mentions freezing assembled enchiladas before baking, making it practical for meal prep.
Share:
Ingredients
Roasted Veggies:
- 1 sweet potato peeled and cut into 1/2-inch cubes, large
- 2 poblano pepper cut into 1-inch squares, or red peppers
- 1 tablespoon olive oil or more if needed
- sea salt fine sea salt and freshly ground pepper
- black pepper fine sea salt and freshly ground pepper
Homemade Red Enchilada Sauce:
- 3 tablespoons whole wheat flour or all-purpose flour
- 1 tablespoon chili powder or ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Pinch ground cinnamon
- 2 tablespoon tomato paste
- 2 cups vegetable broth or water
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar or distilled white vinegar
- black pepper freshly ground
Enchiladas:
- 1 black beans drained and rinsed, 15-ounce can
- 1/3 cup sour cream plus more for serving
- 1/2 teaspoon salt fine sea salt
- black pepper freshly ground
- 6 to 8 whole grain tortillas (8-inch)
- 1 cup Monterey jack cheese 4 ounces) OR a blend of cheeses, shredded
- 1/4 cup Pepitas optional (I forgot these at the store SMH, raw
- 1 avocado sliced into thin strips
- cilantro for garnish, handful, chopped, fresh
Instructions
- Preheat the oven to 400F with racks in the middle and upper third of the oven. Line a large rimmed baking sheet with parchment for easy cleanup. Lightly grease a 9x13-inch baking dish.
To Roast the Veggies:
- On the prepared baking sheet, combine the sweet potato and poblanos. Drizzle the olive oil over them and toss until all sides are lightly and evenly coated, adding more oil if necessary. Lightly sprinkle with salt and pepper and arrange the ingredients in a single layer. Bake on the middle rack until the sweet potato and poblanos are tender and caramelized on the edges, 40 to 45 minutes, tossing halfway. Leave the oven on for the enchiladas.
To Make the Enchilada Sauce:
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, paprika, cumin, garlic powder, salt, and cinnamon) in a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium saucepan, warm the oil over medium heat until it's so hot that a sprinkle of the flour and spice mixture sizzle on contact (this will take a few minutes, so be patient). Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Increase the heat to medium high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, whisking often, until the sauce has thickened a bit and a spoon encounters some resistance as you stir, 5 to 7 minutes. (The sauce will further thicken as it cools.)
- Remove from the heat, then whisk in the vinegar. Season to taste with a generous amount of black pepper and extra salt, if necessary. Set aside.
To prepare the enchiladas:
- In a medium bowl, combine the black beans, sour cream and roasted vegetables. Season the filling with the salt and black pepper to taste.
- Pour 1/4 cup enchilada sauce into the prepared baking dish and tilt it from side to side until the bottom of the pan is evenly coated. To assemble the first enchilada, spread 1/2 cup vegetable filling mixture down the middle of the tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with the remaining tortillas and filling.
- Drizzle the remaining sauce evenly over the enchiladas leaving the tips of the enchiladas bare. Sprinkle the cheese evenly over the enchiladas, followed by the pepitas, if using.
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn't golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbling.
- Remove from the oven and let the enchiladas cool for 10 minutes (they're super hot). Before serving, arrange thin slices of avocado down the center of the enchiladas and sprinkle with chopped cilantro. Serve with sour cream on the side, if you'd like. Leftovers store well, chilled, for up to 4 days. Gently reheat in the microwave or oven before serving.
Equipments used:
Notes
- Ensure roasted vegetables are well-seasoned so the filling has good flavor and balance.
- For a meat substitute, consider adding jackfruit or rice to bulk up the filling.
- Cook the enchiladas until the cheese is melted and slightly crispy for optimal texture.
- To freeze, assemble and bake the enchiladas first, then cool and wrap well; reheat with extra baking time.
- Whole-wheat tortillas can be swapped with corn or regular flour tortillas depending on preference.
Nutrition Information
Show Details
Serving
4g
Calories
474kcal
(24%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Cholesterol
10mg
(3%)
Sodium
949mg
(40%)
Potassium
405mg
(9%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
561IU
(11%)
Vitamin C
7mg
(8%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4TO 6
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 474kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 10mg | 3% |
| Sodium | 949mg | 40% |
| Potassium | 405mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
27 reviews
Excellent
Other Recipes
You'll Also Love
