Black Bean Veggie Enchiladas

Black Bean Veggie Enchiladas are a delicious and nutritious twist on a Mexican favorite, packed with hearty black beans, fresh vegetables, and plenty of cheese, all wrapped in soft tortillas and smothered in enchilada sauce. This dish is perfect for vegetarians or anyone looking for a satisfying, plant-based meal that doesn’t skimp on flavor. The rich and smoky enchilada sauce pairs beautifully with the filling, while the melted cheese on top makes each bite irresistible. These enchiladas are great for weeknight dinners, meal prepping, or even as a crowd-pleasing option for gatherings.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, for garnish (optional)
• Sliced avocado, for serving (optional)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, and zucchini. Sauté for about 5-7 minutes, or until the vegetables are tender.
3. Add the black beans and corn: Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat.
4. Assemble the enchiladas: Spoon about 1/4 cup of the veggie and black bean mixture into the center of each tortilla. Roll them up and place them seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
5. Add the sauce and cheese: Pour the enchilada sauce evenly over the filled tortillas, ensuring they are well coated. Sprinkle the shredded cheese on top.
6. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Garnish and serve: Remove from the oven and garnish with fresh cilantro and sliced avocado, if desired. Serve hot with a side of rice or a green salad.

These Black Bean Veggie Enchiladas are a hearty, flavorful meal that’s easy to make and full of wholesome ingredients, perfect for any night of the week!