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 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