Vegetarian Black Bean Enchiladas
Delicious vegetarian enchiladas filled with black beans, cheese, and spices, topped with salsa.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cans black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the black beans, half of the cheese, cumin, chili powder, salt, and pepper in a bowl.
- Warm the tortillas in a pan or microwave.
- Spoon a portion of the black bean mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the salsa over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
For added flavor, serve with sour cream or fresh cilantro. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/vegetarian-black-bean-enchiladas/