Looking for a delicious and easy-to-make vegetarian meal? These Vegetarian Black Bean Enchiladas are a crowd-pleaser that’s perfect for any occasion. Packed with flavor and simple to prepare, this recipe is sure to become a favorite in your household.
Why You’ll Love This Recipe?
- Great flavors: The combination of black beans, green chiles, and enchilada sauce creates a flavorful filling that will satisfy your taste buds.
- Quick prep time: With just a few simple ingredients, these enchiladas come together in no time, making them perfect for a busy weeknight meal.
- Perfect for meal prep: These enchiladas can be made ahead of time and stored in the fridge or freezer for a quick and convenient meal whenever you need it.
Ingredient Notes:
- Red enchilada sauce: Adds a rich and spicy flavor to the dish.
- Black beans: Provide protein and fiber, making this a hearty vegetarian meal.
- Diced green chiles: Add a subtle heat and depth of flavor.
- Taco seasoning: Enhances the Mexican-inspired flavors of the dish.
- Garlic cloves: Optional for added flavor.
- Scallions: Add a fresh onion flavor to the filling.
- Vegetarian refried beans: Help bind the filling together.
- Flour tortillas: Used to roll up the enchiladas.
- Shredded cheese: Cheddar and Monterey Jack cheeses are recommended for a gooey, melty topping.
Step-By-Step Instructions:
- Preheat your oven to 350°F.
- In a large bowl, mix together the black beans, green chiles, taco seasoning, garlic, scallions, salt, and refried beans.
- Spoon a generous amount of the bean mixture onto each tortilla and roll them up.
- Place the rolled enchiladas in a baking dish and top with the enchilada sauce and shredded cheese.
- Bake for about 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Helpful Tips:
- For a spicier kick, add some chopped jalapenos to the filling.
- Make a double batch and freeze half for a quick meal later on.
- Use whole wheat tortillas for a healthier twist on this recipe.
Expert Tips for the Best Results:
- Be sure to drain the black beans well to prevent excess liquid in the filling.
- Let the enchiladas rest for a few minutes after baking to allow them to set up before serving.
- Customize the filling with your favorite veggies, like bell peppers or corn.
Serving Suggestions:
These Vegetarian Black Bean Enchiladas pair perfectly with a side of Mexican rice, guacamole, and a refreshing margarita for a complete meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave the enchiladas until warmed through or bake in the oven at 350°F for about 10-15 minutes.
Frequently Asked Questions:
- Can I use canned black beans instead of dried beans? Yes, canned black beans can be substituted for dried beans in this recipe for a quicker preparation.
- Can I make these enchiladas ahead of time? Yes, assemble the enchiladas up to a day ahead and store in the fridge until ready to bake.
- Can I make this recipe vegan? Yes, simply omit the cheese or use a dairy-free cheese alternative for a vegan-friendly version.
Conclusion:
These Vegetarian Black Bean Enchiladas are a tasty and satisfying meal that’s easy to prepare and perfect for any occasion. Give this recipe a try and let us know what you think! Share your feedback and tag us on social media. Enjoy!
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Vegetarian Black Bean Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Vegetarian Black Bean Enchiladas are a flavorful and satisfying meal option. Filled with black beans, green chiles, and a blend of cheeses, these enchiladas are sure to be a hit at the dinner table.
Ingredients
Scale
Main Ingredients:
- 2 cups red enchilada sauce
- 15 ounces black beans, drained and rinsed
- 4 ounces diced green chiles
- 1 Tablespoon taco seasoning*, divided (or 1 teaspoon chili powder and ½ teaspoon cumin, divided)
- 1–2 garlic cloves, pressed (optional)
- 2 scallions, white and light green parts chopped, greens reserved
- ¼ teaspoon kosher salt*, or to taste
- 15 ounces vegetarian refried beans
- 8 flour tortillas (or approximately 12 corn tortillas)
- 2 cups shredded cheese (cheddar and Monterey Jack recommended)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large bowl, mix together black beans, green chiles, taco seasoning, garlic, scallions, salt, and refried beans.
- Assemble the enchiladas: Spoon the filling into each tortilla, roll up, and place seam-side down in a baking dish.
- Add sauce and cheese: Pour enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Garnish with chopped scallion greens and serve hot.
Notes
- You can customize the filling by adding ingredients like corn, bell peppers, or diced tomatoes.
- For a spicier version, use hot enchilada sauce or add a pinch of cayenne pepper to the filling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 30 mg