Description
Delicious Black Bean Enchiladas featuring a flavorful blend of sautéed vegetables, black beans, and spices wrapped in soft tortillas, topped with enchilada sauce and melted cheese. This vegetarian dish is baked to perfection and served with sour cream for a creamy finish, making it a satisfying and easy-to-make meal for the whole family.
Ingredients
Scale
Vegetable and Bean Filling
- 1 tbsp oil
- 2 x 400g tinned black beans, drained and rinsed
- 1 red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 garlic cloves, minced
- 50g sweet corn
- 4 tbsp sliced jalapeños
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.5 tsp cumin powder
- 0.5 tsp oregano
Additional Ingredients
- 2.5 cups enchilada sauce
- 6 tortilla wraps
- 100g mozzarella and cheddar cheese mix, shredded
- 100g sour cream (divided: 50g for filling, 50g for serving)
Instructions
- Sauté Vegetables: Heat oil in a pan over medium heat. Add diced onion, red pepper, and yellow pepper. Sauté for 6-7 minutes, stirring often, until vegetables soften.
- Add Garlic: Add minced garlic and cook for another minute until fragrant.
- Mix Spices and Beans: Stir in paprika, garlic powder, cumin powder, and oregano, followed by black beans and sweet corn. Cook for 3-4 minutes until heated through.
- Add Sauce and Sour Cream: Pour in 0.5 cups of enchilada sauce and 50g of sour cream. Stir to combine and heat through.
- Prepare Baking Dish and Tortillas: On a flat surface, arrange the tortilla wraps with a baking dish nearby. Line the baking dish with 2 tbsp of enchilada sauce.
- Fill and Roll Tortillas: Spoon the black bean mixture into the center of each tortilla. Sprinkle some shredded cheese on top, then fold in the top and bottom of the tortilla before rolling it up. Place the rolled tortillas seam-side down in the baking dish. Repeat with the remaining tortillas.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the tortillas and sprinkle the remaining cheese on top.
- Bake: Bake for 20-25 minutes until the cheese is melted and golden.
- Serve: Serve with a dollop of sour cream on top and a scattering of fresh cilantro for garnish.
Notes
- Use fresh or canned sweet corn depending on availability.
- Adjust the amount of jalapeños based on your preferred spice level.
- For a vegan version, substitute cheese and sour cream with plant-based alternatives.
- Ensure tortillas are flexible to avoid cracking while rolling.
- Can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
