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Veggie Black Bean Enchiladas Recipe

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4.3 from 1 review

  • Author: Leila
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Delicious and wholesome Veggie Black Bean Enchiladas featuring a colorful mix of sautéed vegetables, black beans, and melted Monterey Jack cheese, all wrapped in whole wheat tortillas and baked to perfection with homemade enchilada sauce. This hearty vegetarian dish is perfect for a nutritious family meal and packed with flavor and texture.

Ingredients

Enchilada Sauce

  • 2 cups homemade enchilada sauce

Vegetable Filling

  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1 red bell pepper, chopped
  • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 5 to 6 ounces baby spinach (about 5 cups, packed)
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • ½ teaspoon fine salt, to taste
  • Freshly ground black pepper, to taste

Cheese and Tortillas

  • 1 cup shredded Monterey Jack cheese, divided
  • 8 whole wheat tortillas (about 8 inches in diameter)

Garnish

  • Handful of chopped cilantro, for garnishing

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C) with one rack positioned in the middle and another in the upper third. Lightly grease a 9x13-inch baking pan with olive oil or cooking spray to prevent sticking.
  2. Sauté Aromatics and Vegetables: In a large skillet over medium heat, warm the olive oil until it starts to simmer. Add the chopped red onions and a pinch of salt, cooking while stirring often until the onions become tender and translucent, approximately 5 to 7 minutes. Add the broccoli florets and chopped red bell pepper, stir, then reduce heat to medium-low. Cover and cook, stirring occasionally, for 8 to 9 minutes, or until the broccoli turns brighter green and starts to brown slightly on the edges.
  3. Add Spices and Spinach: Stir in the ground cumin and cinnamon, cooking for about 30 seconds until fragrant. Gradually add the baby spinach a few handfuls at a time, stirring continuously until it wilts down before adding more, until all the spinach is cooked through and reduced in size.
  4. Combine Filling Ingredients: Transfer the cooked vegetables to a medium mixing bowl. Add the drained black beans, ¼ cup of the shredded Monterey Jack cheese, and about 2 tablespoons of the enchilada sauce. Season with ½ teaspoon of salt and freshly ground black pepper to taste. Mix everything thoroughly to combine.
  5. Assemble Enchiladas: Pour ¼ cup of enchilada sauce into the prepared baking dish, tilting the pan to coat the bottom evenly. Lay out one tortilla, then spoon approximately ½ cup of the filling mixture down the center. Fold the left side over the filling, then fold the right side tightly to form an enclosed wrap. Place the assembled enchilada seam-side down along one edge of the baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly side-by-side in the dish.
  6. Add Sauce and Cheese Topping: Drizzle the remaining enchilada sauce evenly over the top of the assembled enchiladas, taking care to leave the ends uncovered. Sprinkle the remaining shredded Monterey Jack cheese evenly over the enchiladas for a nice cheesy finish.
  7. Bake Enchiladas: Place the baking dish uncovered on the middle rack of the oven and bake for 20 minutes. If the cheese isn't golden enough to your liking, carefully move the dish to the upper rack and bake for an additional 3 to 6 minutes until the cheese is bubbly and perfectly golden brown.
  8. Rest and Serve: Remove the enchiladas from the oven and let them rest for about 10 minutes to cool slightly and set. Before serving, sprinkle a handful of freshly chopped cilantro evenly over the top for added freshness and flavor. Serve immediately and enjoy. Store any leftovers covered in the refrigerator for up to 4 days.

Notes

  • You can substitute Monterey Jack cheese with a Mexican cheese blend or cheddar for different flavor profiles.
  • For a spicier version, add diced jalapeños to the vegetable sauté or sprinkle red pepper flakes into the filling.
  • If you prefer gluten-free, swap the whole wheat tortillas with gluten-free tortillas of similar size.
  • Leftover enchiladas reheat well in the microwave or oven; cover with foil to retain moisture when reheating in the oven.
  • To make the enchilada sauce from scratch, use a blend of dried chilies, tomato, garlic, and spices simmered until thickened.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://recipesbyleila.com/veggie-black-bean-enchiladas-recipe/