Veggie Black Bean Enchiladas – Cookie and Kate

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vegetarian enchiladas recipe

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and also you’ll take pleasure in leftovers for lunch the subsequent day. Or make it on the weekend and invite mates over to make a celebration out of it! You would make a double batch and freeze the extras—you’ll discover freezing directions under.

You’ll love the recent filling in these enchiladas, fabricated from sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are properly tacky, however not overwhelmingly tacky like many eating places make them.

vegetarian enchilada ingredients

This enchilada recipe has turn into fairly standard since I printed it practically eight years in the past. I used my spinach artichoke enchiladas as a blueprint and lined them with my go-to homemade enchilada sauce, in fact. They’re simply improbable and I hope you’ll give them a attempt, in case you haven’t already.

In case you’ve by no means made enchiladas earlier than, you are able to do it! You’ll discover a detailed recipe, step-by-step images, and an educational video under.

vegetarian enchilada components

Tips on how to Make Vegetable Enchiladas

This recipe isn’t the quickest dinner possibility (enchiladas by no means are), however it’s completely definitely worth the effort. Right here’s a primary rundown with some notes and variations.

You’ll begin by making my red enchilada sauce, a easy, pantry-friendly recipe utilizing dried spices and vegetable broth. It has an incredible depth of taste! If you wish to change it up, you would use my green enchilada sauce as a substitute, which is comprised of salsa verde (jarred is okay).

Then, you’ll sauté pink onion, bell pepper, broccoli and spinach. Broccoli is an unusual ingredient in enchiladas, however I adore it right here. In case you’re hesitant and desire a extra impartial taste, substitute cauliflower as a substitute. Cumin and a small quantity of cinnamon (sure, cinnamon!) ramp up the flavour.

As soon as the greens are accomplished cooking, we’ll switch them to a bowl and add drained black beans, plus a small quantity of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake till golden. If you need additional tacky enchiladas, you would double the cheese (use a full 8 ounces).

This recipe requires flour tortillas. I like to make use of entire wheat for some additional taste and fiber. Corn tortillas are extra conventional, however my mother at all times used flour tortillas in her enchiladas once we have been rising up, so I used flour. In case you’d like to make use of corn tortillas, you definitely can. You’ll want greater than 8 of them, possible 12. Gently heat them within the microwave or one by one on the stovetop earlier than utilizing (in any other case, they could break when rolling).

Watch Tips on how to Make Vegetarian Enchiladas

how to make vegetarian enchiladas

Tips on how to Freeze These Enchiladas

You may make these enchiladas as directed and freeze them as a substitute of baking them. I additionally tried baking and then freezing them, however it was extra work with no payoff. To assist decrease freezer burn, refrigerate the dish till absolutely chilled (about 4 hours), then cowl tightly and freeze absolutely.

Use a freezer-safe dish, like this Pyrex dish. I’ve efficiently used Pyrex baking dishes straight from the freezer to the oven. Beware there’s at all times a slight danger that the dish may break.

As soon as frozen, they’ll preserve for as much as six months within the freezer. Frozen meals technically by no means go unhealthy when the freezing setting is completely constant, although they typically style higher when consumed sooner.

To bake the frozen enchiladas, first be certain that the outside of the baking dish is dry by wiping it with a towel—this helps keep away from stunning the glass. Bake as directed within the recipe under, then cowl the dish snugly with parchment paper or aluminum foil and bake till it’s absolutely cooked by and effervescent, in all probability about 45 minutes whole or longer (protecting the dish prevents it from turning into too browned). Take pleasure in!

Serving Solutions

These enchiladas are a well-rounded predominant dish providing greens, greens, entire grains and protein. In case you’re internet hosting mates, maybe begin with guacamole or salsa with chips. For cocktails, attempt fresh-squeezed margaritas or ranch waters.

Listed here are some facet dishes that will be pretty with these enchiladas:

vegetarian enchiladas before and after baking

Extra Veggie-Packed Essential Dishes

Craving extra hearty vegetarian meals with Mexican flavors? Listed here are a number of of my favorites:

Please let me understand how these veggie enchiladas end up for you within the feedback! I’m at all times so keen to listen to from you.

veggie black bean enchiladas

Print

Veggie Black Bean Enchiladas

  • Creator: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook dinner Time: 45 minutes
  • Complete Time: 1 hour
  • Yield: 4 servings 1x
  • Class: Entree
  • Methodology: Baked
  • Delicacies: Mexican
  • Food regimen: Vegetarian

4.9 from 618 evaluations

Wonderful vegetarian enchiladas full of black beans, broccoli, bell pepper and spinach, topped with do-it-yourself pink sauce. My favourite enchilada recipe! Recipe yields 8 enchiladas, sufficient for about 4 servings.


Scale

Elements

  • 2 cups homemade enchilada sauce
  • 2 tablespoons olive oil
  • 1 cup chopped pink onion (about 1 small pink onion)
  • 1 pink bell pepper, chopped
  • 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets eliminated and sliced into small, bite-sized items
  • 1 teaspoon floor cumin
  • ¼ teaspoon floor cinnamon
  • 5 to 6 ounces child spinach (about 5 cups, packed)
  • 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
  • 1 cup shredded Monterey Jack cheese, divided
  • ½ teaspoon superb salt, to style
  • Freshly floor black pepper, to style
  • 8 entire wheat tortillas (about 8 inches in diameter)
  • Handful of chopped cilantro, for garnishing

Directions

  1. Preheat oven to 400 levels Fahrenheit with one rack in the midst of the oven and one within the higher third. Evenly grease a 9 by 13-inch pan with olive oil or cooking spray.
  2. In a big skillet over medium warmth, heat the olive oil till simmering. Add the onions and a pinch of salt. Cook dinner, stirring usually, till the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and cut back warmth to medium-low. Cowl the skillet and cook dinner, stirring often, for about 8 to 9 minutes, or till the broccoli is brighter inexperienced and simply beginning to flip golden on the sides.
  3. Add the cumin and cinnamon to the skillet and cook dinner till aromatic, about 30 seconds. Add the spinach, a number of handfuls at a time, stirring till it has contracted. Repeat with the remaining spinach and cook dinner till all the spinach has wilted.
  4. Switch the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and a few freshly floor black pepper, to style.
  5. Assemble the enchiladas: Pour ¼ cup enchilada sauce into your ready pan and tilt it backward and forward till the underside of the pan is evenly coated. To assemble your first enchilada, unfold ½ cup filling combination down the center of a tortilla, then snugly wrap the left facet over after which the correct, to make a wrap. Place it seam-side down in opposition to the sting of your pan. Repeat with remaining tortillas and filling.
  6. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the guidelines of the enchiladas naked. Sprinkle the remaining shredded cheese evenly over the enchiladas.
  7. Bake, uncovered, on the center rack for 20 minutes. If the cheese on prime isn’t golden sufficient in your liking, fastidiously switch the enchiladas to the higher rack of the oven and bake for a further 3 to six minutes, till sufficiently golden and bubbly.
  8. Take away from oven and let the enchiladas relaxation for 10 minutes (they’re tremendous scorching!). Earlier than serving, sprinkle chopped cilantro down the middle of the enchiladas. Serve instantly. Leftovers will preserve nicely for as much as 4 days within the fridge, lined.

Notes

Recipe tailored from my spinach artichoke enchiladas.
Make it vegan: You would simply skip the cheese altogether and nonetheless find yourself with superior enchiladas. For some additional creaminess, you may prime them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute licensed gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so that you may want greater than 8 tortillas). In case you use corn tortillas, gently heat them collectively within the microwave or individually on the range earlier than you attempt to roll them up, or they could break.

▸ Vitamin Info

The data proven is an estimate supplied by an internet diet calculator. It shouldn’t be thought of an alternative choice to an expert nutritionist’s recommendation. See our full nutrition disclosure here.

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