Name: Vegetarian Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 ½ cups enchilada sauce; 2 tablespoons olive oil; ½ cup red onion (chopped small); ½ cup red bell pepper (chopped small); 1 cup broccoli (chopped into small florets); 2 cups baby spinach; ½ teaspoon kosher salt ((more or less to taste)); 2 teaspoons ground cumin; 1 tablespoon chili powder; 1 teaspoon garlic powder; 15 ounces black beans (canned, drained, and rinsed); 1 cup cheddar cheese (shredded (reduced-fat recommended))

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If you’re looking to spice up your weeknight dinners with a dish that’s both comforting and healthy, look no further than these Vegetarian Black Bean Enchiladas. Packed with nutritious veggies, protein-rich black beans, and enveloped in soft tortillas, they are a delightful twist on a classic Mexican dish. The best part? They come together quickly and make for fantastic leftovers. Let’s dive into this vibrant and satisfying recipe that you’ll want to make time and time again!

Why This Recipe Belongs in Your Rotation

This Vegetarian Black Bean Enchiladas recipe is not just a meal; it’s a celebration of flavors and textures that everyone will love. Here are a few reasons why they deserve a spot in your weekly rotation:

Nutritious: With black beans, spinach, and broccoli, these enchiladas are loaded with vitamins and minerals.
Quick to Prepare: The recipe takes less than an hour from start to finish, making it perfect for busy evenings.
Customizable: Feel free to swap in your favorite veggies or beans based on what you have on hand.
Freezer-Friendly: Make a double batch and freeze half for a quick meal later.

What We’re Using

To whip up these delicious Vegetarian Black Bean Enchiladas, gather the following ingredients:

2 ½ cups enchilada sauce
2 tablespoons olive oil
½ cup red onion, chopped small
½ cup red bell pepper, chopped small
1 cup broccoli, chopped into small florets
2 cups baby spinach
½ teaspoon kosher salt (more or less to taste)
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon garlic powder
15 ounces black beans, canned, drained, and rinsed
8 whole-wheat flour tortillas (10-inch, or corn tortillas for a gluten-free option)
1 cup cheddar cheese, shredded (reduced-fat recommended)

Prep & Cook Tools

Before you get started, gather these essential tools to streamline your cooking process:

Large Skillet: For sautéing the vegetables and combining the filling.
Oven-safe Baking Dish: To hold your assembled enchiladas while they bake.
Mixing Spoon: For stirring and combining the filling ingredients.
Measuring Cups & Spoons: To ensure accurate ingredient quantities.
Knife and Cutting Board: For chopping vegetables efficiently.

Cooking Vegetarian Black Bean Enchiladas: The Process

Now, let’s get into the step-by-step process of making these scrumptious Vegetarian Black Bean Enchiladas.

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) so that it’s ready when you’re finished assembling the enchiladas.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and red bell pepper. Sauté for about 3-4 minutes until they start to soften. Then add the chopped broccoli and cook for another 3 minutes. Finally, stir in the baby spinach, salt, cumin, chili powder, and garlic powder. Cook until the spinach is wilted, which should take about 2 minutes. Remove from heat.

Step 3: Mix in the Beans

Add the drained and rinsed black beans to the sautéed vegetable mixture. Stir gently to combine, ensuring that the beans remain intact. This hearty filling will be the star of your enchiladas!

Step 4: Assemble the Enchiladas

In a baking dish, spread about ½ cup of enchilada sauce on the bottom. Take one tortilla and spoon a generous amount of the black bean filling onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

Step 5: Top with Sauce and Cheese

Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is well-coated. Sprinkle the shredded cheddar cheese evenly over the sauce.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

Step 7: Serve and Enjoy!

Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Serve hot with your favorite toppings such as avocado, cilantro, or a dollop of sour cream.

Spring–Summer–Fall–Winter Ideas

These Vegetarian Black Bean Enchiladas can be adapted to suit the seasons or your personal preferences:

Spring: Add fresh asparagus or zucchini to the filling for a light, seasonal twist.
Summer: Incorporate corn and diced tomatoes for a fresh, summery flavor.
Fall: Sweet potatoes or butternut squash can be added for a hearty autumn variation.
Winter: Toss in some kale or use roasted root vegetables for added nutrition and warmth.

Avoid These Traps

When making your Vegetarian Black Bean Enchiladas, keep these tips in mind to avoid common pitfalls:

Don’t overfill the tortillas, as this can make them hard to roll and cause them to burst.
Ensure that your enchilada sauce is flavorful; bland sauce will lead to a lackluster dish.
Be cautious not to bake the enchiladas for too long, as this can dry them out.
Experiment with spices, but avoid overwhelming the dish with too many strong flavors at once.

Freezer-Friendly Notes

These Vegetarian Black Bean Enchiladas are perfect for meal prep and freezing. Here’s how to do it:

Assemble the enchiladas but refrain from baking them.
Cover the dish tightly with foil or plastic wrap, then place it in the freezer.
To bake from frozen, simply add 10-15 minutes to the cooking time, ensuring they are heated thoroughly.

Common Qs About Vegetarian Black Bean Enchiladas

Can I use different beans instead of black beans?

Absolutely! You can substitute black beans with pinto beans, kidney beans, or even lentils for a different flavor and texture.

Can I make these enchiladas ahead of time?

Yes, you can prepare them a day in advance. Just store them in the refrigerator before baking. When you’re ready, simply pop them in the oven!

What can I use instead of cheese for a vegan option?

Try using a dairy-free cheese alternative or simply omit the cheese. You can also top with avocado or a cashew cream for a creamy texture.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the oven or microwave.

Desserts to Finish

To complement your Vegetarian Black Bean Enchiladas, consider one of these delightful desserts:

The Last Word

These Vegetarian Black Bean Enchiladas are not only a feast for the senses but also a wholesome, satisfying meal that can accommodate various dietary preferences. Enjoy them with friends and family, or savor them all on your own. Remember, cooking is all about experimenting and having fun, so don’t hesitate to put your spin on this recipe! Whether you serve them for Taco Tuesday or a cozy weekend dinner, they are sure to impress and satisfy. Happy cooking!