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
- 1 1/2 tsp cumin
- 1/4 tsp chipotle powder
- 1/4 cup (60 ml) flour
- 1/4 cup (60 ml) tomato paste
- 2 cups (480 ml) reduced sodium vegetable stock
- 1 tsp kosher salt
- 2 tsp (10 ml) olive oil
- 3/4 cup (180 ml) red pepper, small dice
- 1 cup (240 ml) black beans, drained and rinsed
- 1 cup (240 ml) corn kernels
- 1 cup (240 ml) zucchini, small dice
- 8 corn tortillas
- 1 cup (240 ml) shredded cheese (such as cheddar or Monterey Jack)
- 1/4 cup (60 ml) 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
If You Liked This Recipe, You’ll Love These
- Smokey Sweet Potato and Black Bean Tacos
- Cheesy Chicken Enchiladas
- Grilled Tofu Tacos with Pickled Radishes
- General Tso’s Cauliflower
Frequently Asked Questions
Why is the enchilada sauce made from scratch rather than using a can?
The recipe builds the sauce from 1/4 cup flour, 1/4 cup tomato paste, 2 cups of reduced-sodium vegetable stock, cumin, chipotle powder, and kosher salt — whisked together and simmered for 5–7 minutes until thick. This from-scratch approach keeps sodium in check and lets you control the chipotle heat level, which the notes say you can increase for a spicier dish.
Can I substitute a different bean for the black beans?
Yes — the notes specifically say you can substitute pinto beans for the black beans if preferred. Both work well with the corn, zucchini, and red pepper filling.
Why do the corn tortillas need to be warmed before rolling?
Step 6 calls for microwaving the corn tortillas for about 30 seconds before filling them. Cold corn tortillas crack when rolled; warming them makes them pliable so they fold tightly around the black bean and vegetable mixture without splitting. 
