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Black Bean Enchiladas

Black Bean Enchiladas
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If you’re in search of a hearty, satisfying meal that everyone will love, these Black Bean Enchiladas are the perfect choice! Bursting with flavor from black beans, sweet corn, and vibrant veggies, this dish is not only delicious but also incredibly easy to prepare. Ideal for busy weeknights or family gatherings, these enchiladas are customizable to suit your taste preferences. Whether you’re enjoying them fresh out of the oven or savoring the leftovers the next day, they are sure to become a family favorite.

Ingredients

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  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large green bell pepper, diced
  • 1 small onion, diced
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can yellow corn, drained and rinsed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 2 cups shredded Mexican-blend cheese, divided
  • 8 (8-inch) flour tortillas
  • 2 cups enchilada sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium-high heat, sauté minced garlic in olive oil for 30 seconds. Add diced onions and bell peppers; cook until softened (about 8 minutes).
  3. Stir in black beans and corn with salt, cumin, oregano, and smoked paprika; heat through for 3 minutes.
  4. Mix 1/4 cup of enchilada sauce into the filling.
  5. Microwave tortillas for 1 minute to make them pliable.
  6. Spread 1/4 cup of enchilada sauce in a baking dish. Fill tortillas with cheese and bean mixture; roll tightly and arrange seam-side down in the dish.
  7. Top with remaining enchilada sauce and cheese. Bake for 20 minutes until golden brown.

Nutrition

Find it online: https://kitchenmealplan.com/black-bean-enchiladas/