Bean and Vegetable Enchiladas
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
These Black Bean and Vegetable Enchiladas are a flavorful and satisfying vegetarian dinner, perfect for a lighter meal after holiday indulgences.
Ingredients
Units
Scale
- 1 1/2 teaspoons cumin
- 1/4 teaspoon chipotle powder
- 1/4 cup flour
- 1/4 cup tomato paste
- 2 cups reduced sodium vegetable stock
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- 3/4 cup red pepper, small dice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup zucchini, small dice
- 8 corn tortillas
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F (190°C).
- To make the enchilada sauce, heat a small saucepan over medium heat. Add the cumin, chipotle powder, flour, and tomato paste. Whisk to combine and cook for about one minute.
- Gradually whisk in the vegetable stock and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens. Season with kosher salt.
- In a large skillet, heat olive oil over medium heat. Add the red pepper and cook for 3-4 minutes until softened.
- Add the black beans, corn, and zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
- Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with a portion of the vegetable mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
For a spicier dish, increase the amount of chipotle powder. You can substitute the black beans with pinto beans if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with a side of guacamole or sour cream for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 15 grams
- Cholesterol: 20 mg
