Description
This Veggie Black Bean Enchiladas recipe features a delicious and hearty filling of sautéed vegetables and black beans seasoned with cumin, chili powder, and smoked paprika. The enchiladas are baked in a savory homemade enchilada sauce and topped with melted cheese, making it a perfect vegetarian dinner that’s flavorful and satisfying.
Ingredients
Scale
Enchilada Sauce
- 1 (15 oz) can tomato sauce
- 1 1/2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Veggie and Bean Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
Assembly
- 8-10 small corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Toppings
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced avocado
- Jalapeños
- Lime wedges
Instructions
- Prepare enchilada sauce: In a medium saucepan, combine the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper. Bring to a simmer over medium heat, stirring occasionally, and let the sauce cook for about 10 minutes until it thickens slightly. Remove from heat and set aside.
- Cook veggie filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic, red bell pepper, zucchini, and yellow squash; sauté for another 5-6 minutes until the vegetables are tender. Add black beans, cumin, chili powder, smoked paprika if using, salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Assemble enchiladas: Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Spoon a few tablespoons of the veggie and black bean mixture into the center of each tortilla. Sprinkle with cheese, then roll tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling. Pour remaining sauce over the rolled enchiladas and sprinkle the rest of the cheese on top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Allow enchiladas to cool for a few minutes. Garnish with fresh cilantro, sour cream or Greek yogurt, avocado slices, jalapeños, and lime wedges as desired before serving.
Notes
- Use either corn or flour tortillas depending on your preference.
- Smoked paprika is optional but adds a nice smoky depth to the filling.
- For a vegan version, substitute cheese with a plant-based alternative and use vegan sour cream or omit the sour cream topping.
- You can add extra veggies like mushrooms or corn to the filling for more variety.
- The enchiladas can be assembled a day ahead and refrigerated before baking for convenience.
