Vegetable Black Bean Enchiladas Recipe

Name: Vegetable Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 2 whole Small Yellow Squashes, Chopped; 1 whole Red Pepper, Diced; 1 whole Jalapeno, Seeded And Finely Chopped; 2 cups Cooked Black Beans; 1- 1/2 Tablespoon Cumin; 1- 1/2 Tablespoon Chili Powder; 1/2 Tablespoons Paprika; 2 cups Greens, Chopped; 12 whole Corn Tortillas; 2 cans (10 Oz. Can) Enchilada Sauce (red Or Green); 2 ounces, weight Cheese (optional)

Servings: persons

1 Tablespoon Olive Oil
1 whole Onion, Diced
2 whole Small Yellow Squashes, Chopped
1 whole Red Pepper, Diced
1 whole Jalapeno, Seeded And Finely Chopped
2 cups Cooked Black Beans
1- 1/2 Tablespoon Cumin
1- 1/2 Tablespoon Chili Powder
1/2 Tablespoons Paprika
2 cups Greens, Chopped
12 whole Corn Tortillas
2 cans (10 Oz. Can) Enchilada Sauce (red Or Green)
2 ounces, weight Cheese (optional)

1
In a large pot or pan, heat oil.
2
Add onions and squash.
3
Cook until onions are translucent.
4
Add red pepper and jalapeno, cook for a few more minutes.
5
Add beans, spices and greens (I used beet greens), cook for a few minutes until the greens have wilted.
6
Next, take a tortilla, spread some of the filling in the center and roll like a taquito/flauta.
7
Place on a 9 x 13 baking dish.
8
Repeat until all 12 tortillas are rolled or you run out of filling.
9
Pour enchilada sauce over the tortilla rolls.
10
Sprinkle with cheese.
11
Let the tortillas soak up the liquid for at least 30 minutes.
12
In the meantime, clean up and preheat the oven to 350 degrees.
13
Bake for 20 minutes.
14
Allow to cool and serve with a dollop of sour cream (or Greek yogurt) and some chopped green onion!

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Onion, Diced, 2 whole Small Yellow Squashes, Chopped, 1 whole Red Pepper, Diced, and more.

Yes, Vegetable 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.

That's it — enjoy your meal!

Vegetable Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions