Vegetable Black Beans Enchilada with detailed photo and video recipe – These enchiladas are packed with complex flavors, plenty of nutrition and antioxidants from the black beans, Onion and Jalapeño Pepper .
Vegetable black beans Enchilada are a casual, hearty entree that will be met with delight as you pass it around the table. They’re just cheesy enough, with a filling of sauteed pepper, onion, black beans and some warming spices. This recipe isn’t the quickest option around, but it is totally worth the effort.
Amazing vegetarian enchiladas stuffed with black beans, pepper and Onion, topped with homemade red sauce. My favorite enchilada recipe!
The first time I had enchiladas was in an authentic Mexican restaurant. I remember it was unexpectedly delicious, cheesy and rich. Lately, these vegetarian black bean enchiladas have become one of our favorite dinners for cold nights. The spicy, gooey tortillas and hearty veggie filling are the ultimate form of comfort food.
Vegetable Black Beans Enchilada
Ingredients
- 3/4 Cup Black beans Cooked
- 1 Jalapeno pepper
- 1/2 Cup Enchilada Sauce
- 1 Red Onion
- 1 Poblano pepper
- 2 tsp Taco Seasoning
- 6 Small Tortillas
- 4 tbsp Shredded Cheese
- 4 tbsp Sour Cream
- 1 Cup Corn
- Olive Oil
Instructions
Preparation
- Preheat oven to 375 degrees.
- Prepare a casserole dish with cooking spray.
- Peel and halve onion. Cut halves into ½" dice
- Peel husk off corn and carefully remove kernels from cob.
- Stem poblano pepper, seed, and cut into ½" dice.
- Stem, seed, remove ribs, and mince jalapeño.
- Soak black beans for 4 hrs and cook in pressure cooker for 2 whistles. (If you use canned black beans, drain and rinse black beans in a wire mesh strainer.)
Method
Make the Filling
- Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
- Add onion, poblano pepper and 2 tsp jalapeño (reserve remaining for garnish) to hot pan and stir occasionally until onions are translucent, 2-3 minutes.
- Add corn, black beans, taco seasoning, and a pinch of salt.
- Stir occasionally until heated through, 3-5 minutes. Remove from burner and cool slightly, 5 minutes.
Roll the Enchiladas
- Pour ¼ cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom.
- Place one tortilla on a clean work surface.
- Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.
- Repeat for remaining tortillas.(Don’t overfill tortillas. Ends should overlap to seal while baking.)
Assemble the Enchiladas
- Place any leftover filling around enchiladas or serve on the side.
- Pour remaining enchilada sauce over tortillas and top with cheese.
Bake Enchiladas and Finish Dish
- Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down.
- Tightly seal foil and bake, 15 minutes.
- Remove foil and bake until cheese is bubbly, 7-9 minutes.
- Serve Enchiladas in a plate and garnishing with sour cream and remaining jalapeño.
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How to make Black Beans Enchiladas with Step by Step :
Make the Filling
1.Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
2.Add onion, poblano pepper and 2 tsp jalapeño (reserve remaining for garnish) to hot pan and stir occasionally until onions are translucent, 2-3 minutes.
3.Add corn, black beans, taco seasoning, and a pinch of salt.
4.Stir occasionally until heated through, 3-5 minutes. Remove from burner and cool slightly, 5 minutes.
Roll the Enchiladas
1.Pour ¼ cup enchilada sauce (reserve remaining for topping enchiladas) into prepared casserole dish, coating the bottom.
2.Place one tortilla on a clean work surface.
3.Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down.
4.Repeat for remaining tortillas. (Don’t overfill tortillas. Ends should overlap to seal while baking.)
Assemble the Enchiladas
1.Place any leftover filling around enchiladas or serve on the side.
2.Pour remaining enchilada sauce over tortillas and top with cheese.
Bake Enchiladas and Finish Dish
1.Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down.
2.Tightly seal foil and bake, 15 minutes.
3.Remove foil and bake until cheese is bubbly, 7-9 minutes.
4.Serve Enchiladas in a plate and garnishing with sour cream and remaining jalapeño.
Omg it’s so tempting and well presented!!!!!
Thank you