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Vegetarian Black Bean Enchiladas

Savory Vegetarian Black Bean Enchiladas for Cozy Dinners

These Vegetarian Black Bean Enchiladas offer a quick and hearty meal, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 large Sweet Potato Can substitute with butternut squash.
  • 2 pieces Poblano Peppers Can replace with red bell peppers.
  • 1 can Canned Black Beans Cooked kidney beans can be swapped.
  • 1 cup Sour Cream Greek yogurt works as a lighter alternative.
  • 4 pieces Whole Grain Tortillas Corn or flour tortillas can be used.
For the Enchilada Sauce
  • 2 tablespoons Olive Oil Any vegetable oil can be substituted.
  • 2 teaspoons Chili Powder Can substitute with your favorite chili seasoning.
  • 1 teaspoon Smoked Paprika Regular paprika is a fine alternative.
  • 1 teaspoon Garlic Powder Fresh minced garlic could be used.
  • 2 tablespoons Tomato Paste Tomato puree can be used if needed.
  • 1 cup Vegetable Broth Chicken broth for non-vegetarian options.
  • 1 teaspoon Fine Sea Salt Adjust to taste.
  • 1 teaspoon Freshly Ground Pepper Adjust to taste.
  • 1 teaspoon Ground Cumin Can be omitted if sensitive.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cinnamon
For Toppings
  • 1 cup Shredded Monterrey Jack Cheese Replace with cheddar or non-dairy cheese if preferred.
  • 1/4 cup Raw Pepitas Optional garnish.
  • 1 piece Avocado Consider substituting with diced tomatoes.
  • 1/4 cup Fresh Cilantro Can be swapped with green onions.

Equipment

  • 9x13-inch baking dish
  • baking sheet
  • Medium saucepan
  • Large mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease the bottom of a 9x13 inch baking dish with olive oil.
  2. On a lined baking sheet, toss the diced sweet potato and sliced poblano peppers with olive oil, fine sea salt, and freshly ground pepper. Roast in the oven for 40-45 minutes until tender.
  3. In a medium saucepan, heat olive oil, then add chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and ground cinnamon. Stir for 1-2 minutes, then mix in tomato paste and vegetable broth, simmering for 5-7 minutes.
  4. In a large mixing bowl, combine canned black beans, roasted sweet potato, roasted poblano peppers, and sour cream. Mix evenly.
  5. Coat the bottom of the greased baking dish with enchilada sauce. Fill each tortilla with the mixture, roll them up tightly, and place them seam-side down in the dish. Pour remaining sauce over and sprinkle with cheese.
  6. Bake uncovered for about 20 minutes. For a bubbly cheese, place the dish on the upper rack for an additional 3-6 minutes while monitoring closely.
  7. Allow to cool slightly before serving. Top with diced avocado and fresh cilantro. Enjoy!

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 46gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 660mgPotassium: 650mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure you roast the vegetables until caramelized for enhanced flavor. Allow for flexibility in ingredient substitutions based on preference and availability.

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