Black Bean Enchiladas
Black Bean Enchiladas filled with a mixture of black beans, corn, onions, and bell peppers. Easy vegetarian enchiladas for the whole family!
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, (minced)
- 1 large green bell pepper, (diced)
- 1 small onion, (diced)
- 1 (15-oz) can BUSH'S black beans, (drained and rinsed)
- 1 (15-oz) can yellow corn, (drained and rinsed)
- 1 teaspoon kosher salt, (plus more to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 cups shredded Mexican-blend cheese, (divided)
- 8 (8-inch) flour tortillas ((also called soft-taco size))
- 2 cups enchilada sauce, (divided)
- optional toppings: sour cream, cilantro, diced avocados
Directions
- 1
Preheat oven to 350ºF.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Then add the onions and peppers, and cook for 8 minutes, stirring occasionally, until softened and translucent.
- 3
Add the black beans, yellow corn, salt, cumin, oregano, and smoked paprika. Cook, stirring occasionally, for 3 minutes, until the mixture has fully heated through.
- 4
Add 1/4 cup enchilada sauce, stir to combine, and remove from heat. Taste and season with more salt if necessary.
- 5
Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- 6
Pour 1/4 cup of the enchilada sauce into a 9x13 baking dish, and spread it out to coat the bottom of the dish.
- 7
Assemble the enchiladas by filling each tortilla evenly with the black bean mixture and 3/4 cup of shredded cheese. Roll the tortillas tightly to close and place in prepared baking dish seam side down.
- 8
Pour the remaining 1 1/2 cups enchilada sauce over the tortillas, top with the remaining 1 1/4 cups shredded cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
- 9
Serve immediately and garnish with desired toppings.