Vegetarian Enchil…
Ingredients
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 cups cooked black beans or 2 (15-ounce) cans black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 10-12 (6-inch) soft tortillas
  • 2 cups enchilada sauce or 1 (15-ounce) can enchilada sauce
  • 3/4 cup shredded cheese of choice
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Steps
  1. Preheat oven to 375 degrees F. Grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, add the onion, bell pepper and garlic. Saute for about 5 minutes until the vegetables are softened.
  3. Add the olive oil and stir to combine. Add the black beans, cumin, chili powder and smoked paprika. Season with salt and pepper to taste.
  4. Stir to combine everything and cook for another 5 minutes until heated through.
  5. To assemble the enchiladas: Spread 1/4 cup of enchilada sauce in the bottom of the prepared baking dish. Take a tortilla and fill it with 1/3 cup of the bean mixture. Roll up tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
  6. Pour remaining enchilada sauce over the top of the rolled up enchiladas. Sprinkle with cheese.
  7. Bake for 25 minutes until cheese is melted and bubbly.
  8. Serve hot.
Tags
vegetarian
enchiladas
black beans
Mexican
dinner
healthy
easy
quick
gluten free
vegan
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