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Description
A delicious and healthy vegetarian dish featuring black beans and vegetables wrapped in tortillas and topped with enchilada sauce.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 2 cups enchilada sauce
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions and bell peppers until soft.
- Add black beans, corn, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill tortillas with the bean mixture and cheese, roll them up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with cheese.
- Bake for 20 minutes or until bubbly.
- Serve hot with optional toppings like sour cream or avocado.
Notes
- Use corn tortillas for a gluten-free option.
- Add jalapeños for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 25mg