Description
Veggie Black Bean Enchiladas are filled with seasoned vegetables, hearty black beans, and melty cheese, all baked in a flavorful enchilada sauce for a satisfying vegetarian dinner.
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch broccoli or 1 small head cauliflower (about 1 lb), florets cut small
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5–6 ounces baby spinach (about 5 packed cups)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, or to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches each)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and spread ½ cup enchilada sauce across the bottom.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened.
- Add broccoli or cauliflower and cook 5–7 minutes until tender.
- Stir in cumin, cinnamon, salt, and black pepper. Add spinach and cook just until wilted.
- Remove from heat and mix in black beans and ½ cup shredded cheese.
- Warm tortillas slightly. Fill each with the vegetable mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
- Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Warm tortillas before filling to prevent cracking.
- Swap Monterey Jack for cheddar, pepper jack, or dairy-free cheese if preferred.
- Add mushrooms, zucchini, or corn for extra variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes