Vegetarian Black Bean Enchiladas
These cozy Vegetarian Black Bean Enchiladas combine black beans, roasted vegetables, and tangy enchilada sauce for a hearty, meatless meal that's perfect for fall dinners or feeding a crowd.
Ingredients
For the filling
- 2 cups cooked black beans, drained and rinsed Use canned or cooked from scratch.
- 1 small sweet potato, diced and roasted Roast until tender.
- 1 cup corn kernels Fresh or frozen.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 cups shredded cheese Adjust based on taste preferences.
- 1 can enchilada sauce (about 15 oz)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp olive oil
For Serving
- Fresh cilantro Chopped, for garnish.
- Lime wedges For squeezing over enchiladas.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roast the diced sweet potato with a drizzle of olive oil, salt, and a sprinkle of cumin for about 20–25 minutes until tender.
Cooking Aromatics
- In a skillet over medium heat, warm 1 tbsp olive oil.
- Add the chopped onion and cook until translucent, then add garlic, chili powder, smoked paprika, and a pinch of salt. Cook for 1 minute until fragrant.
Filling Preparation
- Add the black beans, roasted sweet potato, and corn to the skillet. Stir to combine and gently mash a few beans for a creamier texture.
- Taste and adjust seasoning as needed.
Assembling Enchiladas
- Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish to prevent sticking.
- Warm tortillas slightly to make them pliable.
- Spoon 1/3 to 1/2 cup of filling onto each tortilla, add a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
Baking
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 5–10 minutes until bubbly and golden.
Serving
- Let rest for 5 minutes, then garnish with chopped cilantro and a squeeze of lime.
- Serve with a crisp green salad or try with a sweet potato bowl for a heartier plate.
Notes
Use warm tortillas to prevent cracking. Drain black beans well to avoid soggy filling. You can make them ahead by refrigerating assembled enchiladas up to 24 hours before baking.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 680mgFiber: 10gSugar: 2g
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