Easy Vegetarian Black Bean Enchiladas filled with black beans, veggies, and cheese, topped with red enchilada sauce, and melted cheese. These Vegetarian enchiladas are delicious, and make a comforting meal the whole family will love!
Cilantro, sour cream, chopped avocado, spring onion greens or bell pepper(optional)
Instructions
Make Veggie Black Bean Filling
Heat oil in a pan on medium heat. Add the garlic, saute for 30 seconds. Then add the onions and cook till the onions turn translucent.
Stir in the veggies - red and green bell pepper, zucchini, yellow squash. Mix well. Cook till veggies are almost done.
Add the black beans and corn followed by spices - oregano, cumin, red chili powder, salt, taco seasoning, and pepper. Mix well and cook covered for another 2-3 mins.
Finish with some lime juice and cilantro. Mix well. The black bean filling is ready. Roughly divide the filling into 6-8 portions (as per tortillas)
Assemble Black Bean Enchiladas
Preheat the oven to 350°F. Warm each tortilla for 10 seconds per side or microwave them all together for about 15-20 seconds approximately so they are warm and pliable.
Pour ¼ cup of the enchilada sauce into a 9×13 baking dish, and spread it to coat the bottom of the dish.
To assemble the enchiladas, take one tortilla, and spread a tablespoon of sauce on one side (this is optional and can be skipped). Place one portion of the black bean mixture and top it with 1-2 tablespoons of cheese.
Roll the tortillas tightly to close and place them seam-side down onto the baking dish. Repeat until all the tortilla are complete.
Pour the remaining enchilada sauce over the rolled tortillas and top it with a generous amount of cheese.
Bake, uncovered for 15-20 mins or until the cheese is melted and bubbly.
Remove from oven and let the enchiladas rest for 5-10 minutes. Delicious Vegetarian enchiladas are ready to serve! Serve immediately garnished with cilantro, spring onions green, avocado, or toppings or choice with a side of sour cream, salsa, and guacamole.
Notes
You can use beans and veggies of choice. Preferably cut them in the same size to match the beans.The filling can be adjusted as per choice. I like the bean and veggies combination, but you can do it with all veggies, all beans, or even meat like chicken. You can use Corn or flour tortillas. I have used flour tortillas.For vegan enchiladas, skip the cheese and they will still taste delicious. Top it with some extra avocado for that creaminess or simply use a non-dairy shredded cheese.To make it gluten-free enchiladas, use gluten-free tortillas and sauce.Leftovers can be refrigerated for up to a week or frozen (airtight to prevent freezer burns) for 3 months. Reheat in a preheated oven at 350°F, covered with foil (to prevent browning) for 10-15 mins (refrigerated) and 25-30 mins (frozen) or until heated through.