Black Bean Veggie Enchiladas are a delicious and nutritious vegetarian dish that combines the flavors of black beans, vegetables, and spices wrapped in whole wheat tortillas. This hearty and satisfying meal is perfect for those who are looking for a meatless alternative or simply want to incorporate more plant-based meals into their diet. With a blend of savory ingredients and a touch of Mexican seasoning, these enchiladas are sure to become a favorite on your dinner table.

Enchiladas are a traditional Mexican dish that has been enjoyed for centuries. They typically consist of tortillas filled with a variety of ingredients, such as meat, cheese, or beans, and are then rolled up and baked in a flavorful sauce. While the exact origins of enchiladas are unclear, they are believed to have originated in the Mayan civilization.

Over time, enchiladas have evolved and adapted to different regions, resulting in various regional variations. The Black Bean Veggie Enchiladas recipe is a modern take on this classic dish, focusing on the use of black beans and vegetables as the main filling. This variation provides a healthier and vegetarian option while still capturing the essence of traditional enchiladas.

PREP: 30 MIN.

BAKE: 25 MIN.

MAKES: 6 ENCHILADAS

INGREDIENTS

• 1 small onion, chopped
• 1 small green pepper, chopped
• ½ cup sliced fresh mushrooms
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• ¾ cup frozen corn, thawed
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons reduced-sodium taco seasoning
• 1 teaspoon dried cilantro flakes
• 6 whole wheat tortillas (8 inches), warmed
• ½ cup enchilada sauce
• ¾ cup shredded reduced-fat Mexican cheese blend

INSTRUCTIONS

1. In a large skillet, sauté the chopped onion, green pepper, and sliced mushrooms in olive oil until they are crisp-tender.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the black beans, thawed corn, chopped green chilies, reduced-sodium taco seasoning, and dried cilantro flakes. Cook the mixture for 2-3 minutes or until it is heated through.
4. Spoon approximately ½ cup of the bean mixture down the center of each warmed tortilla.
5. Roll up the tortillas, ensuring that the seam is on the bottom, and place them in a greased 13×9-inch baking dish.
6. Pour the enchilada sauce over the rolled tortillas, covering them evenly.
7. Sprinkle the shredded reduced-fat Mexican cheese blend on top of the enchiladas.
8. Bake the enchiladas, uncovered, at 350°F for 25-30 minutes or until they are heated through.
9. Once cooked, remove the enchiladas from the oven and let them cool slightly before serving.
10. Garnish with additional cilantro, if desired, and serve hot.

Enjoy your homemade Black Bean Veggie Enchiladas as a flavorful and wholesome vegetarian meal!

TIPS:

• Customize the filling: While the recipe calls for specific vegetables like onions, green peppers, and mushrooms, feel free to personalize the filling to your liking. You can add or substitute other vegetables such as zucchini, spinach, or diced tomatoes. Experiment with different flavors and textures to create a filling that suits your taste preferences.
• Add toppings and sides: To elevate the flavors of your enchiladas, consider adding toppings and serving them with complementary sides. Some popular toppings include diced avocado, chopped cilantro, sour cream, or a squeeze of fresh lime juice. Serve the enchiladas with a side of Mexican rice, refried beans, or a crisp green salad to create a well-rounded and satisfying meal.