Veggie Black Bean Enchiladas

Name: Veggie Black Bean Enchiladas: A Flavorful and Healthy Mexican Delight
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Ingredients: 1.5 tbsp avocado oil; 1 medium white onion cut into small thin slices; 5-8 cloves of garlic thinly sliced; 1-2 serranos/jalapenos cut in circles/slices; 5-6 mushrooms cut into thin slices; 1 stalk of celery cut into thin slices; 1 bell pepper cut into thin slices- any color you like; 1/3 cup grated carrot or sliced into thin slices; 1/2 cup corn kernels- I used frozen roasted corn; 1-1.5 cups of baby Spinach; 2 tbsp chopped fresh Parsley; 3 tbsp chopped coriander leaves; 1-2 tsp Salt as per taste; 1/2 tsp Black Pepper; 1 tsp cumin powder; 1-1.5 tsp paprika powder; 1 tsp Red chili flakes as per taste; 1 cup canned black beans (washed and drained); 6-8 medium-sized Tortillas (i used flour, you can use either corn or flour.); 1.75- 2 cups Enchilada sauce - I used a medium spicy red sauce; 2-2.5 cups shredded cheddar/Mexican Cheese; for filling in the tortillas and topping; 1 Avocado cut into thin slices; 1/2 tomato chopped; 1/4 cup onion chopped; 1 tbsp chopped chives - optional

Enchiladas are a popular Mexican dish that is so versatile, filling, and easy to make. If you’re a fan of delicious, nutritious, and satisfying meals, then these Veggie Black Bean Enchiladas are for you! These vegetarian enchiladas are delicious and full of veggies, fiber, and flavor. The enchiladas filling is a lot of veggies (you can use any veggies you like) with black beans and a little cheese. These are drenched in enchilada sauce making them saucy and delicious. A weekday meal that your full family will love! The beans add body and protein to the dish. I even dip the tortillas in enchilada sauce to make them saucier. You can meal prep the veggies and keep them from before. You can make these vegan and gluten-free, check the notes at the end.

Packed with vibrant vegetables, protein-rich black beans, and a tantalizing enchilada sauce, this dish is a perfect choice for both weeknight dinners and special occasions. It’s a comforting, vegetarian Mexican dish that checks all the boxes- flavor, nutrition, and ease of preparation.

Whether you’re looking for a hearty dinner, meal prep option, or a festive dish for a gathering, these Veggie Black Bean Enchiladas will become a staple in your kitchen. Let’s dive into why this recipe deserves a spot on your dinner table.

Happy Cooking!

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Why You'll Love This Recipe

Vegetarian & Protein-Packed: With black beans as the base, these enchiladas are not only full of flavor but also rich in plant-based protein. A great option for vegetarians and anyone looking to incorporate more beans into their diet.
Easy to Make: You don’t need to be a master chef to whip up this delicious dish. This recipe is simple, requiring minimal prep and cooking time, making it perfect for busy weeknights or casual weekend meals.
Full of Flavor: With a combination of fresh veggies, homemade or store-bought enchilada sauce, and gooey cheese, these enchiladas offer a perfect balance of savory, spicy, and satisfying flavors.
Customizable: Feel free to adjust the vegetables or spice levels to your liking. You can also make this dish vegan-friendly by swapping cheese for a plant-based alternative.
Meal Prep-Friendly: You can easily prepare these enchiladas ahead of time, making them an excellent choice for meal prepping. Enjoy them throughout the week for lunch or dinner!

Why Veggie Black Bean Enchiladas is Perfect for Any Occasion

Mango Posset is one of those desserts that feel both indulgent and effortless. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving something sweet, this recipe is guaranteed to impress. Plus, with just 3 ingredients and minimal prep time, it’s a dessert you can whip up anytime.

Ingredients:

Tortillas
Black beans
Corn
Mushroom
Bell peppers
Celery
Onion
Garlic
Spinach
Oil
Spices & seasonings
Enchilada sauce (store-bought or homemade)
Cheese (cheddar or your preferred variety)
Fresh cilantro and parsely

How to Make Veggie Black Bean Enchiladas

Prep the Veggies: Start by chopping the bell peppers, mushroom, onion, etc. Mince the garlic and set everything aside for easy access.
Saute the Vegetables: Heat a pan over medium heat. Add a little oil, and saute the onion, bell peppers, mushroom, garlic and other veggies until they’re softened. Add the black beans and cook for a couple more minutes to combine the flavors. Add seasonings and spices etc.

Assemble the Enchiladas: Preheat the oven and begin assembling the enchiladas. Dip one side of the tortilla in enchilada sauce. Start by placing a few spoonfuls of the veggie and black bean mixture onto a tortilla. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the rest of the tortillas.

Top with Sauce and Cheese: Pour enchilada sauce over the rolled tortillas, then sprinkle generously with cheese.

Bake: Place the baking dish in the oven and bake until the cheese is melted and bubbly, with the sauce slightly bubbling around the edges.
Garnish and Serve: Once out of the oven, top the enchiladas with fresh cilantro, avocado, tomato & onions. Serve hot and enjoy!

Tips for the Best Veggie Black Bean Enchiladas

Use Good Enchilada Sauce: You can use home-made or store-bought. I like to use a medium spicy one.
Add Extra Veggies: You can increase the veggie content by adding zucchini, or broccoli for extra texture and nutrients.
Spice It Up: If you like it spicy, use a spicier enchilada sauce. You can also sprinkle some chili flakes on top for an extra kick.
Make It Ahead: These enchiladas can be assembled a day ahead and stored in the fridge or freezer. When ready, just pop them into the oven for a quick bake.
Vegan Option: For a vegan version, use plant-based cheese and ensure the enchilada sauce is vegan-friendly.

Frequently Asked Questions (FAQs)

Can I use flour tortillas instead of corn?

Yes, you can use any tortilla. However, corn tortillas provide a more authentic flavor and texture for this dish.

Can I freeze the enchiladas?

Yes! You can freeze the unbaked enchiladas for up to three months. Wrap them tightly in plastic wrap and foil, then bake from frozen, adding extra time to the baking process.

What other vegetables can I add to this recipe?

Feel free to experiment with vegetables like sweet potatoes, mushrooms, or even spinach. Just be sure to chop them into small pieces for easy rolling.

Can I make this recipe gluten-free?

Yes, corn tortillas are naturally gluten-free, making this dish a great option for those with gluten sensitivities. Just ensure your enchilada sauce is also gluten-free.

Mango Posset is the ultimate no-bake dessert that combines simplicity with elegance. With its creamy texture and bold mango flavor, this 4-ingredient treat is perfect for every occasion. Try it today, and let this luscious dessert become a staple in your kitchen!

Veggie Black Bean Enchiladas: A Flavorful and Healthy Mexican Delight

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SERVINGS

Prep Time 20

Cook Time 30

Baking Time 30

Total Time 1 20

Ingredients

Veggie Bean Filling:

1.5 tbsp avocado oil
1 medium white onion cut into small thin slices
5-8 cloves of garlic thinly sliced
1-2 serranos/jalapenos cut in circles/slices
5-6 mushrooms cut into thin slices
1 stalk of celery cut into thin slices
1 bell pepper cut into thin slices- any color you like
1/3 cup grated carrot or sliced into thin slices
1/2 cup corn kernels- I used frozen roasted corn
1-1.5 cups of baby Spinach
2 tbsp chopped fresh Parsley
3 tbsp chopped coriander leaves
1-2 tsp Salt as per taste
1/2 tsp Black Pepper
1 tsp cumin powder
1-1.5 tsp paprika powder
1 tsp Red chili flakes as per taste
1 cup canned black beans washed and drained

Assembly and Topping:

6-8 medium-sized Tortillas i used flour, you can use either corn or flour.
1.75- 2 cups Enchilada sauce - I used a medium spicy red sauce
2-2.5 cups shredded cheddar/Mexican Cheese; for filling in the tortillas and topping
1 Avocado cut into thin slices
1/2 tomato chopped
1/4 cup onion chopped
1 tbsp chopped chives - optional

Directions

Filling:

In a pan on medium heat, add oil.
Once warm, add onions, garlic, and serranos and saute for 3-4 mins till it starts to brown.
Add mushrooms and celery and cook for 4-5 mins.
Add chopped peppers, carrots, and corn and saute for 1-2 mins.
Add spinach, chopped parsley, coriander, black beans, salt, pepper, cumin powder, paprika, and red chili flakes, and cook for 2-3 mins till the spinach leaves almost wilt.
The filling is ready, let it cool.

Assembly:

Preheat the oven to 380F.
In a flat bowl or tray add about 1/4 cup of enchilada sauce.
Dip one side of the tortilla in the sauce and place the sauced side up on a plate.
Fill with veggies and a little cheese (about 1-2 tbsp) and roll it tightly. Place it on the baking tray.
Repeat for all tortillas and place them on the baking tray side by side.
Top all the tortillas with about 1.5 cups of enchilada sauce, enough to cover all tortillas and sides. If not covered, they will dry out in the oven.
Top with cheese, you can spread cheese all over or just the middle as you wish.
Bake it at 380F for about 20 mins. Broil on low for 2-3 mins.
Once out of the oven, let it sit for 5 mins.
Then top it with sliced avocados, tomatoes, onions, and chives.
Serve warm and enjoy! You can serve it with condiments like sour cream, guacamole, etc.

Tips/Notes:

Use any veggies that you like. You can add whatever else you want, like zucchini, baby corn, broccoli, etc.
Don’t overcook the veggies, you still want a bite.
Don’t skip the coriander chutney and sour cream, it makes the filling more flavorful and a little creamy.
You can prep the veggies and keep them in an airtight container in the fridge for 2-4 days. Just fill assemble and bake. I do not like assembling and freezing the tray as it does get soggy.
If using dried beans, soak overnight and boil them till fork tender.
If you want you can use pinto or navy beans instead of black beans.
Dipping the tortillas in enchilada sauce makes them saucy and keeps them from drying out. You can skip this step if you want, but make sure to add more sauce over the tortillas in the baking dish.
Covering the dish with foil helps them from drying out.
Vegan- Use vegan cheese, vegan yogurt, and vegan enchilada sauce.
Gluten-free- use gluten-free tortillas to make this recipe gluten-free.

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Hello,
I’m Pooja.

Growing up in Kolkata, food was a celebration in our house, a mix of tradition and a bit of curiosity for the flavors beyond. These days, I’m blending the spices of my heritage with a world of flavors I’ve picked up along the way.