Serves 6
40 min
Black Beans Enchiladas
Recipe GLPRa3cce005fc6e5a
Hearty black bean enchiladas filled with a savory mixture of seasoned black beans, corn, roasted peppers, and green chilies, topped with melted Mexican cheese and baked until bubbly. A satisfying vegetarian main course with authentic Mexican flavors.
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Ingredients
1 15 oz can Black beans, canned and drained well
1 4 oz can Canned chopped green chilies
2 tablespoons Fresh cilantro, finely chopped
¾ cup Frozen corn
1 10 oz can Canned enchilada sauce
½ teaspoon Garlic paste
1 Medium green bell pepper, chopped
2 Green onions, chopped
1 cup Mexican cheese, shredded
3 teaspoons Vegetable oil
1 Medium onion, chopped
to taste Salt
2 tablespoons Taco seasoning mix
6 Whole wheat tortillas, 7-8 inch diameter
Directions
Preheat your oven to 350°F (180°C).
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion, green bell pepper, and garlic paste to the pan.
Cook, stirring occasionally, until the onion becomes softened and translucent, about 4–5 minutes. Add the frozen corn, drained black beans, and canned chopped green chilies. Stir well to combine.
Continue cooking for 1 minute, then add the taco seasoning mix, salt to taste, and finely chopped cilantro. Stir thoroughly and cook for an additional 2 minutes until the flavors blend well.
Remove the filling from heat and divide it into 6 equal portions. Prepare a 13×9 inch baking dish by lightly spraying it with cooking spray. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
Working with one tortilla at a time, spread a thin layer of enchilada sauce onto the tortilla, then add one portion of the filling in the center.
Sprinkle a small amount of the Mexican cheese over the filling, then roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over all the enchiladas.
Sprinkle the remaining Mexican cheese evenly over the top, then scatter the chopped green onions over the cheese.
Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly. Remove from the oven and serve hot.
