Description
A comforting and delicious dish featuring black beans, bell peppers, and spices wrapped in corn tortillas and topped with zesty enchilada sauce and cheese.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 8 corn tortillas
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups enchilada sauce
- 1 cup shredded cheese (Monterey Jack or cheddar)
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté onions and bell peppers in a skillet with olive oil until soft.
- Add minced garlic, cumin, and chili powder; cook for an additional minute.
- Mix in the black beans and warm through.
- Prepare the corn tortillas by warming them for a few seconds.
- Assemble enchiladas by filling tortillas with the mixture, rolling them up, and placing them seam-side down in a baking dish.
- Top with remaining enchilada sauce and cheese; bake for 20-25 minutes.
- Garnish with fresh cilantro and serve with avocado or sour cream.
Notes
Let the enchiladas sit for 5-10 minutes after baking for better serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetarian enchiladas, black bean recipe, comfort food