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Veggie Black Bean Enchiladas Recipe

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  • Author: Lea
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Vegetarian

Description

These Veggie Black Bean Enchiladas are a flavorful and healthy Mexican-inspired dish featuring a hearty filling of sautéed vegetables, black beans, and spices, all wrapped in whole wheat tortillas and baked with homemade enchilada sauce and melted Monterey Jack cheese. Perfect for a satisfying vegetarian dinner that’s easy to prepare and packed with nutrients.

Ingredients

Enchilada Sauce

  • 2 cups homemade enchilada sauce

Vegetable Filling

  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1 red bell pepper, chopped
  • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 5 to 6 ounces baby spinach (about 5 cups, packed)
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • ¼ cup shredded Monterey Jack cheese (for filling)
  • ½ teaspoon fine salt, to taste
  • Freshly ground black pepper, to taste

Assembly

  • 8 whole wheat tortillas (about 8 inches in diameter)
  • ¾ cup shredded Monterey Jack cheese (divided: ¼ cup for filling and ½ cup for topping)
  • Handful of chopped cilantro, for garnishing

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Position one rack in the middle of the oven and another in the upper third. Lightly grease a 9 by 13-inch baking pan with olive oil or cooking spray to prevent sticking.
  2. Sauté Onions and Vegetables: Heat olive oil in a large skillet over medium heat until shimmering. Add the chopped red onions with a pinch of salt and cook, stirring frequently, until the onions are tender and translucent, about 5 to 7 minutes. Add broccoli florets and chopped red bell pepper to the skillet, reduce heat to medium-low, cover, and cook for 8 to 9 minutes. Stir occasionally until the broccoli brightens in color and starts to turn golden on the edges.
  3. Add Spices and Spinach: Sprinkle ground cumin and ground cinnamon over the vegetables and cook for 30 seconds until fragrant. Gradually add the spinach in batches, stirring until wilted before adding more, until all spinach has reduced in size and incorporated fully.
  4. Combine Filling Ingredients: Transfer the cooked vegetable mixture to a medium mixing bowl. Add the drained black beans, ¼ cup shredded Monterey Jack cheese, and about 2 tablespoons of enchilada sauce. Season with ½ teaspoon fine salt and freshly ground black pepper to taste. Mix until well combined.
  5. Assemble Enchiladas: Pour ¼ cup of enchilada sauce into the prepared baking pan and tilt to coat the bottom evenly. Lay one whole wheat tortilla flat, then spread approximately ½ cup of the filling mixture down the center. Fold the left side over the filling, then the right side to form a snug wrap. Place the wrapped tortilla seam-side down along the edge of the pan. Repeat with remaining tortillas and filling, arranging them snugly side by side.
  6. Add Sauce and Cheese Topping: Drizzle the remaining enchilada sauce evenly over the top of the rolled enchiladas, avoiding the tips. Sprinkle the remaining shredded Monterey Jack cheese evenly over the sauced enchiladas.
  7. Bake: Place the pan uncovered on the middle rack and bake for 20 minutes. If the cheese isn’t golden enough, move the pan to the upper rack and bake for an additional 3 to 6 minutes until bubbly and golden on top.
  8. Rest and Garnish: Remove from oven and allow the enchiladas to rest for 10 minutes to cool slightly and set. Before serving, sprinkle chopped cilantro evenly over the top. Serve immediately for best flavor and texture. Store leftovers in a covered container in the refrigerator for up to 4 days.

Notes

  • You can substitute broccoli with cauliflower or a mix of both depending on preference.
  • Using whole wheat tortillas adds fiber and a nuttier flavor compared to regular tortillas.
  • For extra heat, add chopped jalapeños or chili powder to the filling mixture.
  • Leftovers reheat well in the oven or microwave but may become soggy if covered tightly while warm.
  • If you do not have homemade enchilada sauce, store-bought red enchilada sauce can be used as a convenient alternative.
  • To make this dish vegan, use a plant-based cheese alternative or omit cheese entirely.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

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