Best 3 Meatless Black Bean Enchiladas Recipes
Dive into a culinary adventure with our delectable Meatless Black Bean Enchiladas! This vegetarian delight combines the bold flavors of black beans, roasted red peppers, and a zesty enchilada sauce, all wrapped in soft and chewy tortillas. Experience a symphony of textures and flavors with every bite. Discover the perfect balance of spice and tang in our classic red enchilada sauce, made from scratch with fresh tomatoes, chili peppers, and a blend of aromatic spices. Indulge in our creamy and luscious white enchilada sauce, a unique twist on the traditional recipe, featuring a rich combination of sour cream, cream cheese, and green chiles.
But the culinary journey doesn't end there. Treat yourself to our flavorful Black Bean and Sweet Potato Enchiladas, where the earthy sweetness of roasted sweet potatoes complements the hearty black beans, all enveloped in a tangy tomatillo sauce. And for those who love a touch of heat, our Spicy Black Bean Enchiladas deliver a fiery kick with a combination of chipotle peppers and a robust red enchilada sauce.
Each recipe is meticulously crafted to provide a unique taste experience, ensuring that every bite is a burst of flavor. Whether you prefer the classic red or white enchilada sauce, or the tantalizing flavors of sweet potatoes or chipotle peppers, our Meatless Black Bean Enchilada recipes offer a culinary adventure that will satisfy every palate. Embark on this delectable journey and create a meatless masterpiece that will leave you craving for more.
MEATLESS BLACK BEAN ENCHILADAS
My family loves this recipe! It's quick and easy, so it's great for busy schedules. You can heat up the enchiladas as kids come and go. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute onion and green pepper in oil for 2-3 minutes or until tender. Add the refried beans, black beans and 3/4 cup picante sauce; heat through. , Spoon 1/4 cupful down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer., Place 1/2 cup lettuce on each plate and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 434 calories, Fat 13g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 1303mg sodium, Carbohydrate 60g carbohydrate (8g sugars, Fiber 8g fiber), Protein 20g protein.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
BLACK BEAN VEGGIE ENCHILADAS
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
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.
Tips:
- Choose ripe and flavorful black beans: Freshly cooked or canned black beans are ideal for this recipe. Avoid using dried beans, as they require longer preparation time.
- Add some heat: If you like spicy food, you can add a teaspoon of chili powder or a chopped jalapeño pepper to the black bean mixture.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your enchiladas. Some good options include corn, bell peppers, onions, and zucchini.
- Make sure the tortillas are pliable: If the tortillas are too dry or brittle, they will crack when you roll them up. To prevent this, warm the tortillas in a skillet or microwave before filling and rolling.
- Don't overfill the enchiladas: If you overfill them, they will be difficult to roll up and may fall apart when you bake them.
Conclusion:
These meatless black bean enchiladas are a delicious and satisfying meal that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With their combination of protein, fiber, and vegetables, these enchiladas are a healthy and nutritious choice that will leave you feeling full and satisfied. So next time you're looking for a meatless meal that's both flavorful and filling, give these black bean enchiladas a try. You won't be disappointed!
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