Black Bean Enchiladas
Vegetarian enchiladas stuffed with black beans, topped with red chile sauce, and baked to perfection.
Servings 4 servings
- 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
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.
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.
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