Easy Vegetarian Enchilada Recipe
This Easy Vegetarian Enchiladas Recipe make the perfect busy weeknight meal that can be prepped ahead and baked when ready. A black bean and vegetable mixture is topped with your favorite enchilada sauce and cheese and baked into a warm, gooey Mexican favorite.
Servings: 4
Ingredients
For the enchiladas:
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1/2 sweet onion {about 1 cup}
- 1 - 15 ounce can of black beans drained and rinsed
- 1 -14.5 ounce can fire roasted diced tomatoes
- 1 - 4 ounce can diced chiles
- 12 ounce enchilada sauce {homemade or store bought}
- 10 tortillas
- 3 cups sharp cheddar cheese divided {or cheese of your choice}
Garnishes:
- Cilantro
- Avocado
- Sour Cream
- Salsa
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the bell pepper and onion and sauté until the onion is soft.
- Add the black beans, fire roasted tomatoes and diced chiles and cook for another 2 minutes. Remove from the heat and set aside.
- Spray a 9 x 13 inch dish with non-stick cooking spray. Place tortillas on a large plate or cutting board.
- Using a spoon place 2-3 spoonfuls of the black bean mixture into the center of the tortilla, a sprinkle of cheese and a drizzle of enchilada sauce and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
- Drizzle the remaining enchilada sauce on top of the enchiladas followed by the cheese.
- Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through.
- Remove from the oven and garnish with fresh cilantro, sour cream and avocado.
Notes
- Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are good options.
- Use your favorite cheese! I use sharp cheddar because I like the flavor but pepper jack, queso fresco or colby are great options.
- MEAL-PREP: I like to assemble these enchiladas ahead of time to save myself time. You can assemble them up until the step where you add the enchilada sauce and cheese to the top of the enchiladas. Place the enchiladas in the refrigerator covered until you are ready to cook them. Then you can add the enchilada sauce and cheese when you are ready to cook. This also works great if you want to give this meal to a friend. Just deliver the pan of assembled enchiladas with the enchilada sauce and cheese on the side so they can add that before cooking.