Veggie Black Bean Enchiladas Recipe

Introduction

These Veggie Black Bean Enchiladas are a wholesome and flavorful dish that brings together a medley of vegetables and black beans, all wrapped in tortillas and smothered in a zesty homemade enchilada sauce. Perfect for a hearty weeknight dinner or a casual gathering, this recipe is sure to please both vegetarians and meat-eaters alike.

Ingredients

For the Enchiladas:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 8-10 small corn or flour tortillas
• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

For the Enchilada Sauce:

• 1 (15 oz) can tomato sauce
• 1 1/2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

Optional Toppings:

• Fresh cilantro, chopped
• Sour cream or Greek yogurt
• Sliced avocado
• Jalapeños
• Lime wedges

Directions

1. Prepare the Enchilada Sauce: In a medium saucepan, combine the tomato sauce, vegetable broth, chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper. Bring to a simmer over medium heat, stirring occasionally, and let the sauce cook for about 10 minutes to thicken slightly. Remove from heat and set aside.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the garlic, red bell pepper, zucchini, and yellow squash, and sauté for another 5-6 minutes, until the vegetables are tender. Stir in the black beans, cumin, chili powder, smoked paprika (if using), salt, and pepper. Cook for another 2 minutes, then remove from heat.
3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the enchilada sauce over the bottom of a 9×13-inch baking dish. To assemble each enchilada, spoon a few tablespoons of the veggie and black bean mixture into the center of a tortilla. Sprinkle with a little cheese, then roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. Pour the remaining enchilada sauce over the top of the rolled enchiladas, making sure to cover them evenly. Sprinkle the remaining shredded cheese over the top.
4. Bake the Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
5. Serve: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, avocado slices, or any of your favorite toppings.

Servings and Timing

• Servings: 4-6
• Preparation Time: 20 minutes
• Cooking Time: 30-35 minutes
• Total Time: 50-55 minutes

Variations

• Protein Boost: Add cooked chicken, beef, or tofu for additional protein.
• Spicy Kick: Incorporate diced jalapeños or hot sauce into the vegetable mixture or enchilada sauce for extra heat.
• Vegan Version: Use dairy-free cheese and ensure your tortillas are vegan.

Storage/Reheating

• Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
• Freezing: Enchiladas can be frozen for up to 3 months. Wrap them tightly in foil or plastic wrap before freezing.
• Reheating: Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. For quicker reheating, microwave individual portions on high for 2-3 minutes.

10 FAQs

1. Can I use a different type of bean? Yes, you can substitute black beans with pinto beans, kidney beans, or chickpeas.
2. Are these enchiladas gluten-free? Use corn tortillas or gluten-free flour tortillas to make the dish gluten-free.
3. Can I make the enchiladas ahead of time? Yes, you can assemble the enchiladas a day ahead and bake them just before serving.
4. How can I make these enchiladas spicier? Add more chili powder or include diced jalapeños in the vegetable mixture or sauce.
5. Can I use store-bought enchilada sauce? Yes, you can use store-bought sauce if you prefer a quicker preparation.
6. What’s a good substitute for the cheese? You can use nutritional yeast or a dairy-free cheese alternative for a vegan option.
7. Can I add extra vegetables? Absolutely, feel free to add vegetables like mushrooms, spinach, or corn.
8. How do I avoid soggy tortillas? Make sure the tortillas are not too moist before rolling them, and don’t over-soak them in the sauce.
9. What if I don’t have a 9×13-inch dish? You can use any similar-sized baking dish or a couple of smaller dishes.
10. Can I serve these enchiladas with sides? Yes, they pair well with a side of Mexican rice, beans, or a fresh salad.

Conclusion

Veggie Black Bean Enchiladas offer a delicious and nutritious option for a satisfying meal. With a flavorful mix of sautéed vegetables, black beans, and a homemade enchilada sauce, this recipe is both hearty and customizable. Perfect for any day of the week, these enchiladas are sure to become a family favorite. Enjoy them fresh from the oven or as leftovers, and feel free to experiment with different variations to suit your taste.

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