Black Bean Enchiladas
Vegetarian enchiladas stuffed with black beans, topped with red chile sauce, and baked to perfection.
Servings: 4 servings
Ingredients
- 2 Tsp Olive Oil
- 1 15 oz Can Black beans drained
- ½ Cup Finely Chopped Onion
- 2 Tsp Chili Powder
- Salt and Pepper to taste
- 1½ Cup Reduced-fat cheddar cheese divided use
- 8 Corn Tortillas
- 1 10 oz Can Red Enchilada Sauce
- ½ Cup Diced tomatoes
- 1 Tbsp Chopped Cilantro
- Cooking Spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 11”x7” baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the onion and cook for 3-4 minutes or until softened.
- Stir in the black beans, chili powder, and salt and pepper to taste. Cook for 2-3 more minutes.
- Place the tortillas in a stack on a plate and cover with a damp paper towel. Microwave for 1 minute or until tortillas is pliable.
- Divide the black bean mixture evenly between the tortillas and top each one with 1 tablespoon of cheese.
- Roll up the tortillas and place them seam side down in the baking dish.
- Pour the enchilada sauce over the top and sprinkle the remaining cup of cheese over the sauce
- Bake for 20 minutes or until sauce is bubbling and cheese is melted
- Top with diced tomatoes and chopped cilantro, then serve.
Notes
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Make these Black Bean Enchiladas vegan by omitting the cheese.
- Top with avocado for extra creaminess.
- To make gluten-free, use gluten-free flour tortillas or corn tortillas.
- I used black beans but you could also use red beans in these enchiladas.
- Sharp cheddar, pepper jack, Cojita or Colby are great cheese options for these Black Bean Enchiladas
- Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are great options too.
- It helps if the enchiladas are packed quite tightly in the pan. If you don't have a big enough pan, it may be easier to use two smaller baking dishes rather than one large tray.
- When placing the enchiladas in the pan, make sure to place them seam side down so they stay rolled up.
- Don’t overstuff your tortillas, or they may crack and the filling will spill out.
Nutrition
Calories: 224kcal | Carbohydrates: 28g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 352mg | Potassium: 237mg | Fiber: 4g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 4.3mg | Calcium: 236mg | Iron: 1.4mg