Best 2 Vegetarian Black Bean Enchiladas Recipes

Vegetarian black bean enchiladas are a delicious and satisfying dish that is perfect for any occasion. Packed with protein, fiber, and flavor, these enchiladas are sure to be a hit with vegetarians and meat-eaters alike. With a few simple ingredients and a little bit of time, you can create a delicious meal that is both healthy and delicious.

Here are our top 2 tried and tested recipes!

VEGETARIAN BLACK BEAN ENCHILADAS

Vegetarian Black Bean Enchiladas image

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Provided by Alexis

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 22

Ingredients

cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g

BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE

Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine image

I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.

Provided by PSU Lioness

Categories Brown Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 teaspoon olive oil
1/2 cup onion, chopped
2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips)
1 (15 ounce) can reduced sodium black beans, drained and rinsed
1/2 teaspoon ground turkish cumin
1/2 teaspoon chili powder (they recommend salt-free chili powder)
1/2 teaspoon ground red pepper
2 cups whole grain rice, cooked (they recommend Uncle Ben's Ready Rice)
2 teaspoons fresh cilantro, chopped
2 teaspoons fresh lime juice (or bottled)
8 whole wheat tortillas (8 inch tortillas)
3/4 cup green enchilada sauce
1/2 cup reduced-fat sharp cheddar cheese, shredded
salsa
nonfat Greek yogurt (or sour cream)
sliced fresh jalapeno
chopped fresh tomato

Steps:

Preheat oven to 350.
Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
Remove from heat and stir in cilantro and lime juice; set aside.
Spray bottom of baking dish with cooking spray.
Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
Remove from oven, uncover and top with shredded cheddar cheese.
Bake 5 minutes longer, or until cheese has melted.
Serve with optional garnishes.

Tips:

For the most flavorful enchiladas, use homemade black beans. You can find a recipe for black beans in the article.
If you don't have time to make your own black beans, canned black beans are a good substitute. Just be sure to rinse and drain them well before using.
Use a variety of vegetables in your enchiladas. This will add flavor and texture to the dish. Some good options include corn, zucchini, bell peppers, and onions.
Be sure to season your vegetables well. This will help them to taste their best.
Use a good quality enchilada sauce. This is the key to making delicious enchiladas. You can find a recipe for enchilada sauce in the article.
If you don't have time to make your own enchilada sauce, store-bought enchilada sauce is a good substitute. Just be sure to choose a sauce that you like the taste of.
Be careful not to overcook the enchiladas. This will make them dry and tough. Bake them just until the cheese is melted and bubbly.
Serve the enchiladas with your favorite toppings. Some good options include sour cream, guacamole, salsa, and cilantro.

Conclusion:

Black bean enchiladas are a delicious and easy-to-make Mexican dish. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make black bean enchiladas that are sure to impress your family and friends.