Description
A hearty and wholesome dish featuring black beans, cheese, and vibrant vegetables wrapped in soft corn tortillas, baked to perfection.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 8 corn tortillas
- 1 cup queso fresco or Mexican blend cheese
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 cup salsa
- Fresh cilantro for garnish
Instructions
- In a skillet, heat olive oil over medium heat. Sauté chopped onions and bell peppers until soft, about five minutes. Add minced garlic and cook for an additional minute.
- Stir in drained black beans, cumin, chili powder, and paprika. Heat everything through.
- Preheat your oven to 350°F (175°C). Take a corn tortilla, fill it with the black bean mixture, and sprinkle cheese on top before rolling it up. Place each rolled enchilada seam-side down in a greased baking dish.
- Pour salsa over the top of enchiladas, coating them generously, and sprinkle more cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
- Garnish with fresh cilantro, limes, and avocado. Serve hot.
Notes
Letting the filling cool slightly before assembling helps keep the tortillas intact. For quicker assembly, consider using store-bought salsa and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: vegetarian, enchiladas, black beans, comfort food, family recipe