Black Bean Enchiladas Recipe

Name: Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon extra virgin olive oil; 1 yellow onion, diced; 2 teaspoons garlic, minced; 2 bell peppers, diced; 30 ounces cooked black beans, rinsed; 15 ounces tomatoes, diced drained; 1 ½ cups corn; 2 small zucchini, shredded; 1 small carrot, shredded; ½ teaspoon garlic powder; ½ teaspoon cumin; 1 teaspoon oregano; ½ teaspoon cayenne powder; ½ teaspoon white pepper; 30 ounces tomato sauce; 1 teaspoon chili powder; ½ teaspoon cumin

Servings: persons

1 tablespoon extra virgin olive oil
1 yellow onion, diced
2 teaspoons garlic, minced
2 bell peppers, diced
30 ounces cooked black beans, rinsed
15 ounces tomatoes, diced drained
1 ½ cups corn
2 small zucchini, shredded
1 small carrot, shredded
½ teaspoon garlic powder
½ teaspoon cumin
1 teaspoon oregano
½ teaspoon cayenne powder
½ teaspoon white pepper
30 ounces tomato sauce
1 teaspoon chili powder
½ teaspoon cumin

1
In a large skillet saute the onion, garlic and peppers in the olive oil.
2
Add to the skillet and heat through the black beans, tomatoes, corn, zucchini and carrot.
3
Season with the garlic powder, cumin, oregano, cayenne powder, and white pepper.
4
In a bowl, whisk to a thin liquid the tomato sauce, chili powder, and cumin.
5
Spray a long rectangular pan with nonstick spray.
6
Spread about 5 tablespoons of filling and a sprinkle of jack cheese into a tortilla.
7
Roll it up.
8
To make the sauce, mix the tomato sauce with chili powder and cumin.
9
Pour the sauce over enchiladas and top with more jack cheese.
10
Bake at 350 degrees for 15 minutes until the cheese is melted and bubbly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 yellow onion, diced, 2 teaspoons garlic, minced, 2 bell peppers, diced, and more.

Yes, Black Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Enchiladas

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