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