Best 2 Black Bean Veggie Enchiladas Recipes

Indulge in a culinary adventure with our collection of black bean veggie enchilada recipes, a symphony of flavors that cater to both vegetarians and meat lovers alike. Embark on a journey of taste with our classic black bean and corn enchiladas, a harmonious blend of textures featuring tender black beans, crisp corn, and a medley of aromatic spices, all enveloped in a warm embrace of homemade enchilada sauce. For a touch of Tex-Mex flair, try our black bean and sweet potato enchiladas, a delightful fusion of earthy black beans, roasted sweet potatoes, and a zesty tomatillo sauce that tantalizes the taste buds. Craving something unique? Our black bean and butternut squash enchiladas await, where roasted butternut squash lends its natural sweetness to the savory black beans, complemented by a creamy poblano sauce that adds a touch of heat. Each recipe promises a culinary experience that will leave you satisfied and craving more.

Here are our top 2 tried and tested recipes!

BLACK BEAN VEGGIE ENCHILADAS

Black Bean Veggie Enchiladas image

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend

Steps:

In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.

BLACK BEAN AND VEGGIE ENCHILADAS

Black Bean and Veggie Enchiladas image

Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.

Provided by Old El Paso

Categories Trusted Brands: Recipes and Tips Old El Paso®

Time 55m

Yield 5

Number Of Ingredients 7

Ingredients

1 (10 ounce) can Old El Paso® green enchilada sauce
1 (14.4 ounce) package frozen pepper stir-fry (with sliced green, red & yellow peppers & white onions)
1 (16 ounce) can Old El Paso® refried black beans or traditional refried beans
½ teaspoon ground cumin
½ teaspoon garlic salt
1 (8.2 ounce) package Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1 ½ cups shredded Monterey Jack cheese

Steps:

Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 44.4 g, Cholesterol 30.2 mg, Fat 17.6 g, Fiber 6.6 g, Protein 18.4 g, SaturatedFat 7.4 g, Sodium 1272 mg, Sugar 6 g

Tips:

For a smoother enchilada sauce, blend it until it reaches your desired consistency.
If you don't have an oven-safe skillet, you can transfer the enchiladas to a greased 9x13 inch baking dish before baking.
Make sure to grease the skillet or baking dish well to prevent the enchiladas from sticking.
To make your enchiladas ahead of time, assemble them and cover them tightly in the refrigerator for up to 2 days before baking.
Feel free to experiment with different fillings and toppings for your enchiladas. Some other ideas include shredded chicken, ground beef, or tofu, as well as different types of cheese, vegetables, and sauces.

Conclusion:

Black bean and veggie enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. With their hearty filling, flavorful sauce, and cheesy topping, these enchiladas are sure to be a hit at your next party or potluck. So next time you're looking for a quick and easy meal that's packed with flavor, give this recipe a try!