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Amazing Black Bean Enchiladas (Veggie) 2

Black Bean Enchiladas (Veggie)
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Enjoy these delicious veggie enchiladas stuffed with seasoned black beans and cheese. They’re a perfect weeknight meal that’s bursting with flavor and easy to make.

Ingredients

Scale
  • 12 corn tortillas
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup enchilada sauce
  • Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the black beans, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
  3. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly warming them in a dry skillet.
  4. Spoon about 2 tablespoons of the black bean mixture into the center of each tortilla.
  5. Sprinkle some Monterey Jack cheese over the bean mixture in each tortilla.
  6. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
  7. Pour the enchilada sauce evenly over the rolled enchiladas.
  8. Sprinkle the cheddar cheese over the top of the enchiladas.
  9. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  10. Let stand for a few minutes before serving. Add your favorite toppings if desired.

Notes

  • For a spicier enchilada, add a pinch of cayenne pepper to the black bean mixture.
  • If you prefer a different cheese, feel free to substitute with your favorite blend.
  • You can add other vegetables like corn or diced bell peppers to the black bean filling for extra flavor and texture.

Nutrition

Find it online: https://sundayflavor.com/black-bean-enchiladas-veggie/