Black Bean Enchiladas

Submitted by Hames family

"A substantial vegetarian enchilada dish. This recipe makes 18 enchiladas. If you don't need that many, the enchiladas freeze well, and the toppings can be added just before baking. I have, at times, substituted in whole wheat tortillas."

 

• Ready In: 45mins
• Ingredients: 17
• Yields: 18 enchiladas
• Serves: 9

ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 2 teaspoons garlic, minced
• 2 bell peppers, diced
• 30 ounces cooked black beans, rinsed
• 15 ounces tomatoes, diced drained
• 1 1⁄2 cups corn
• 2 small zucchini, shredded
• 1 small carrot, shredded
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon cumin
• 1 teaspoon oregano
• 1⁄2 teaspoon cayenne powder
• 1⁄2 teaspoon white pepper
• 30 ounces tomato sauce
• 1 teaspoon chili powder
• 1⁄2 teaspoon cumin

directions

1. In a large skillet sauté the onion, garlic and peppers in the olive oil.
2. Add to the skillet and heat through the black beans, tomatoes, corn, zucchini and carrot.
3. Season with the garlic powder, cumin, oregano, cayenne powder, and white pepper.
4. In a bowl, whisk to a thin liquid the tomato sauce, chili powder, and cumin.
5. Spray a long rectangular pan with nonstick spray.
6. Spread about 5 tablespoons of filling and a sprinkle of jack cheese into a tortilla. Roll it up.
7. To make the sauce, mix the tomato sauce with chili powder and cumin.
8. Pour the sauce over enchiladas and top with more jack cheese.
9. Bake at 350 degrees for 15 minutes until the cheese is melted and bubbly.

Reviews

[pinkie]

These were really good. I followed recipe very closely, except for adding 1/2 pound of browned ground turkey. Needed a little bit of meat I think. Very yummy and filling!

 

[Katie224]

Made these for Cinco de Mayo. Delicious! I followed another reviewer's suggestion to add hot sauce, which I would also recommend. Thanks!

 

[nhtardif]

The sauce is little bland, otherwise very good. I added Frank's Red hot to the sauce to give it more kick!

 

[anonymous23]

At around 7 tonight, I asked hubby what we should do about dinner; it's been so hot we haven't been cooking much or keeping foodie bits (except fruit) in the fridge, so we didn't have much to rely on. A really soft, old yellow pepper. An onion we bought for salsa, and tomatoes. Beans, frozen, leftover from a corn/bean salad. Zucchini I intended for bread before the heat wave. Carrots we'd forgotten about. Tortilla shells from last week are what sent me looking for a taco or enchilada recipe. To my surprise, this turned out not to be a mere "hole filler" (as my hubby calls it), but a recipe I think we will return to frequently. Very tasty! Thank you!