Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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 black beans, drained and rinsed; 1 (15-oz) can yellow corn, drained and rinsed; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon smoked paprika; 2 cups shredded Mexican-blend cheese, divided; 8 (8-inch) flour tortillas; 2 cups enchilada sauce, divided; optional toppings: sour cream, cilantro, diced avocados

Black Bean Enchiladas

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Indulge in the vibrant flavors of Black Bean Enchiladas, a delightful vegetarian dish that’s perfect for family dinners or casual gatherings. These enchiladas are filled with a hearty mix of protein-rich black beans, sweet corn, sautéed onions, and bell peppers, all enveloped in warm tortillas and topped with gooey cheese. Not only are they easy to prepare in just 45 minutes, but they also cater to diverse tastes with customizable toppings like sour cream, cilantro, and avocado. Whether you’re looking for a quick weeknight meal or a crowd-pleaser for your next get-together, this recipe is sure to satisfy every palate.

Author: Anita
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6
Category: Main
Method: Baking
Cuisine: Mexican

Ingredients

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1 tablespoon olive oil
2 cloves garlic, minced
1 large green bell pepper, diced
1 small onion, diced
1 (15-oz) can BUSH'S black beans, drained and rinsed
1 (15-oz) can yellow corn, drained and rinsed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon smoked paprika
2 cups shredded Mexican-blend cheese, divided
8 (8-inch) flour tortillas
2 cups enchilada sauce, divided
optional toppings: sour cream, cilantro, diced avocados

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Instructions

Preheat your oven to 350°F.
In a skillet, heat olive oil and sauté garlic until fragrant. Add onions and green bell pepper; cook until softened.
Stir in black beans, corn, salt, cumin, oregano, and paprika; heat through.
Mix in 1/4 cup of enchilada sauce and adjust seasoning as needed.
Warm tortillas in the microwave for flexibility.
Spread 1/4 cup of enchilada sauce across the bottom of a baking dish.
Fill each tortilla with the bean mixture and cheese; roll tightly and place seam-side down in the dish.
Pour remaining enchilada sauce over the top and sprinkle with cheese.
Bake for about 20 minutes until bubbly.

Nutrition

Serving Size: 1 enchilada (150g)
Calories: 320
Sugar: 3g
Sodium: 620mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 12g
Cholesterol: 30mg

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