Vegetarian Black Bean Enchilada Recipe
Easy vegetarian black bean enchilada recipe with peppers, spinach & cheese—perfect weeknight dinner the whole family will love!
Ingredients
- 2 cups enchilada sauce
- 1 red onion small, chopped
- 4 cups spinach chopped
- 1 red bell pepper small, chopped
- 1 green bell pepper small, chopped
- 1 orange bell pepper small, chopped
- 1 can black beans rinsed and drained
- 1 cup monterey jack cheese shredded
- 8 flour tortillas
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt & pepper
- cilantro chopped for garnish
Instructions
- Heat oven to 375°F. Grease a 9 x 13 baking dish. Set aside.
- In a large saucepan, heat olive oil over medium heat with chopped peppers, onions, spinach, and spices. Cook for 3-5 minutes or until onions become translucent and fragrant.
- In a large bowl, add cooked pepper/onion mixture along with black beans, and 1/2 cup cheese. Mix well.
- Begin assembling enchiladas by taking tortillas and filling them with black bean mixture. Fold in half once filled.
- Take 1 cup of enchilada sauce and pour it on the bottom of the baking dish.
- Place your filled tortillas into the enchilada sauce-lined pan.
- Pour remaining enchilada sauce over tortillas, and top with remaining shredded cheese.
- Bake for 20-25 minutes uncovered or until cheese is golden brown and crispy. Top cooked enchiladas with fresh cilantro if desired. Enjoy!
Nutrition
Calories: 261kcalCarbohydrates: 32gProtein: 11gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 986mgPotassium: 357mgFiber: 6gSugar: 7gVitamin A: 2907IUVitamin C: 56mgCalcium: 182mgIron: 3mg
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