Black Bean Enchiladas
Black bean enchiladas are a delightful and satisfying dish that offers a fusion of rich flavors, hearty ingredients, and a touch of Mexican cuisine. These enchiladas are a vegetarian or vegan-friendly alternative to the traditional meat-filled ones.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 large green bell pepper diced
- 1 small onion diced
- 1 15-oz can BUSH'S low sodium black beans, drained and rinsed
- 1 15-oz can yellow corn, drained and rinsed
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese divided
- 8 8-inch flour tortillas (also called soft-taco size)
- 1 15 oz. jar of Siete enchilada sauce divided (can use different brand if you prefer)
Instructions
- Preheat oven to 350ºF.
- Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- Add 1/4 of the jar of enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- Pour 1/4 of the enchilada sauce into a 9×13 baking dish, and spread it out to coat the bottom of the dish.
- Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- Pour the remaining enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.