Recipe: Vegetarian Black Bean Enchiladas

 

Ingredients:

For the Enchilada Filling:

• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 8-10 large flour tortillas

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 cups vegetable broth
• Salt and pepper to taste

Optional Toppings:

• Chopped fresh cilantro
• Diced avocado
• Sour cream or Greek yogurt
• Sliced jalapeños
• Lime wedges

Instructions:

1. Prepare the Enchilada Filling:

   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, chili powder, salt, and pepper, and cook for an additional 1-2 minutes until fragrant.
   • Add the black beans and corn kernels to the skillet, and stir to combine. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.

2. Prepare the Enchilada Sauce:

   • In a saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the flour, chili powder, ground cumin, garlic powder, and dried oregano. Cook for 1-2 minutes, stirring constantly, until fragrant.
   • Gradually whisk in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened. Season with salt and pepper to taste. Remove from heat and set aside.

3. Assemble the Enchiladas:

   • Preheat the oven to 375°F (190°C). Spread a thin layer of the enchilada sauce on the bottom of a 9x13-inch baking dish.
   • Place a spoonful of the black bean filling onto each flour tortilla, and roll it up tightly. Place the filled tortillas seam side down in the baking dish, arranging them side by side.

4. Bake the Enchiladas:

   • Pour the remaining enchilada sauce over the filled tortillas in the baking dish, making sure to cover them evenly. Sprinkle shredded cheese over the top.

5. Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, sliced jalapeños, and lime wedges, if desired.

7. Enjoy your delicious Vegetarian Black Bean Enchiladas!