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Vegetable Black Bean Enchiladas

Vegetable Black Bean Enchiladas

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This recipe features tender sautéed vegetables, protein-packed black beans, and thick enchilada sauce rolled in warm tortillas. The enchiladas bake with a perfect balance of moisture and texture, avoiding sogginess and ensuring they hold together well for reheating.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 enchiladas
Course: Dinner
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans black beans 15 oz each, drained and rinsed
  • cumin to season filling
  • chili powder to season filling
  • bell peppers diced
  • 1 onion diced
  • zucchini small diced
  • 2 cloves garlic minced
  • 8 large flour or corn tortillas warmed before rolling
  • 1 cup enchilada sauce thick, red or green, simmered if needed to thicken
  • 1 cup cheese optional, for topping
  • cilantro for garnish
  • lime for garnish and flavor

Equipment

  • Large skillet To sauté vegetables and mix filling
  • Microwave or stovetop To warm tortillas before rolling
  • 9x13 baking dish To bake the enchiladas

Method
 

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add diced onion and bell peppers and cook until softened, about 5 minutes, stirring occasionally.
  2. Add zucchini, garlic, cumin, and chili powder and cook 2 minutes more. Drain excess liquid if the pan looks wet to keep filling cohesive.
  3. Stir in drained black beans and remove from heat. Mix until combined and season to taste, keeping filling slightly oversalted to balance tortillas and sauce.
  4. Warm tortillas wrapped in a damp paper towel in the microwave for 20-30 seconds to make them pliable for rolling.
  5. Spread ¼ cup enchilada sauce in the bottom of a 9x13 baking dish.
  6. Place ⅓ cup filling in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  7. Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle cheese on top if using.
  8. Bake uncovered at 350°F (175°C) for 25 minutes until edges are lightly crisp and sauce bubbles.

Notes

Drain excess liquid from sautéed vegetables before mixing to prevent soggy filling and mushy tortillas.

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