This straightforward vegetarian black bean enchiladas recipe is packed stuffed with vitamin however isn’t quick on taste. Excellent for meat-eaters and vegetarians alike.
I just lately was cleansing out my basement pantry once I got here throughout these black bean enchiladas on the very backside of our chest freezer. I had made them final 12 months nearing the top of my being pregnant to prep for postpartum. By some means I’d forgotten about this.
Regardless of being 9 months previous (!) I defrosted them they usually had been nonetheless scrumptious (I made a be aware that they freeze nicely for 4 months however clearly they will go longer). Fortunately I wrote down the recipe final 12 months and thought it was due time I share it with you.
These black bean enchiladas are actually one of the best recipe ever. They’re vegetarian however nonetheless packed stuffed with taste. The style is unbelievable and not using a ton of prep work. Excellent for a weeknight staple recipe or in my case, postpartum prep! Take pleasure in.
Components in Black Bean Enchiladas
- Enchilada sauce – I like pink enchilada sauce finest however you may definitely substitute with inexperienced enchilada sauce. Can’t discover enchilada sauce? Right here’s make your personal at dwelling.
- Olive oil – For cooking your veggies.
- Bell peppers– any colour will work. Be happy to toss in a scorching pepper (corresponding to inexperienced chiles) as nicely for just a little warmth.
- Crimson onion – roughly 1 cup, chopped. You may substitute with a special colour onion if that’s all you have got.
- Black beans – the star of the present! You may use a special type of bean if you happen to choose however black beans are extra conventional. If utilizing freshly cooked beans you’ll need to use roughly 1 1/2 cups.
- Herbs + spices – dried cumin, dried oregano + sea salt.
- Shredded cheese – I choose Monterrey Jack or Cheddar cheese however use what you could find or choose.
- Giant flour tortillas – at the very least 8 inches. You may substitute with corn tortillas if gluten-free.
Easy methods to Make Black Bean Enchiladas
STEP 1: PREP BAKING DISH
Preheat oven to 400 levels F. Unfold 1/2 cup of enchilada sauce alongside the underside of a 9 x 13 inch baking dish and put aside.
STEP 2: COOK VEGGIES + BEANS
Warmth a big skillet over medium warmth and add your olive olive. Add bell peppers and pink onion and cook dinner till calmly browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean combination.
STEP 3: STUFF TORTILLAS
If tortillas aren’t pliable warmth in microwave inside a dish towel for 30 seconds. Add a scoop of black bean combination (round 1/3 cup) into the middle of every tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in every tortilla). Roll up tortilla and place seam aspect down into baking dish. Repeat till all tortillas are full and snuggly match into baking dish.
STEP 4: COAT TORTILLAS
Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
STEP 5: BAKE ENCHILADAS
Bake uncovered for 20 minutes or till all cheese is melted and edges of tortillas are golden brown.
Garnish Your Black Bean Enchiladas
No Black Bean Enchiladas are full with out toppings! Listed here are my favorites:
- Recent cilantro, chopped
- Avocado, sliced or diced
- Inexperienced onions, chopped
- Dollop of bitter cream
- Freshly squeezed lime juice
- Further sprinkling of cotija cheese
I additionally like so as to add a just a little Jalapeno Sizzling Sauce for some further warmth.
Are you able to Freeze Black Bean Enchiladas?
Completely! To freeze your enchiladas observe all steps up into baking. Then cowl with tinfoil and plastic wrap (I discover it prevents freezer burn if you happen to do each) and place within the freezer for as much as 4 months. Take away plastic wrap and tinfoil and bake at 400 levels for about half-hour or till thawed all through.
Can You Make these Vegan and/or Gluten-Free?
You may make vegan enchiladas through the use of vegan cheese rather than the cheddar jack cheese. I don’t discover it melts as nicely however it might take this enchiladas from vegetarian to vegan!
To make these black bean enchiladas gluten-free you’ll want to make use of a gluten-free tortilla like corn tortillas.
Extra Mexican-Impressed Recipes:
Black Bean Enchiladas
This straightforward vegetarian black bean enchiladas recipe is packed stuffed with vitamin however isn’t quick on taste. Excellent for meat-eaters and vegetarians alike.
- Prep Time: 10 minutes
- Cook dinner Time: half-hour
- Complete Time: 40 minutes
- Yield: 4 servings 1x
- Class: Dinner
- Technique: Cook dinner
- Delicacies: Mexican
- Food plan: Vegetarian
- 2 cups pink enchilada sauce
- 1 tbsp olive oil
- 2 giant bell peppers, seeded + finely chopped
- 1/2 pink onion (roughly 1 cup), finely chopped
- 1 can (15 oz) black beans, rinsed + drained
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 1/2 cup shredded cheese (I choose Monterrey Jack or Cheddar)
- 8 giant flour tortillas (8–10 inches)
For garnish (non-compulsory):
- Recent cilantro, chopped
- Avocado, sliced
- Inexperienced onions, chopped
- Dollop of bitter cream
- Lime, juiced
- Sprinkling cotija cheese
- Preheat oven to 400 levels F.
- Unfold 1/2 cup of enchilada sauce alongside the underside of a 9 x 13 inch baking dish and put aside.
- Warmth a big skillet over medium warmth and add your olive olive. Add bell peppers and pink onion and cook dinner till calmly browned (about 5 minutes). Stir in black beans, cumin, dried oregano and salt. Add 1/2 cup of enchilada sauce to black bean combination.
- If tortillas aren’t pliable warmth in microwave inside a dish towel for 30 seconds.
- Add a scoop of black bean combination (round 1/3 cup) into the middle of every tortilla. Sprinkle with shredded cheese (roughly 1/2 cup divided evenly in every tortilla). Roll up tortilla and place seam aspect down into baking dish. Repeat till all tortillas are full and snuggly match into baking dish.
- Pour remaining 1 cup of enchilada sauce over enchiladas and sprinkle with 1 cup of shredded cheese.
- Bake uncovered for 20 minutes or till all cheese is melted and edges of tortillas are golden brown.
- High with desired garnish and serve instantly.
- To retailer: cowl with a high or plastic wrap and reheat within the microwave. Will hold for as much as 3 days. See be aware above for freezing directions.
Key phrases: black bean enchiladas, veggie enchiladas
