These black bean enchiladas are one of my favorite vegetarian dishes. You won’t miss the meat at all, and they are very filling and tasty with all of the toppings you can add. I love to serve these with sour cream, guacamole, cilantro, and salsa. They are on the more time consuming side, so if you want to cut down some of the prep time you can always buy the enchilada sauce at the store instead of making it yourself! These vegetarian enchiladas are gluten-free, and can be turned into vegan by replacing the cheese with your favorite vegan cheese substitute (let me know if you try this, I have never tried!). Also, for a more weight-friendly version, you can go very light on the cheese or even skip it completely. The sauce gives them enough flavor to enjoy without any cheese at all!
Vegetarian Black Bean Enchiladas
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno, seeded and chopped
- 1 16 oz can diced green chiles
- 2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 corn tortillas
- 1 15 oz can black beans
- 2 cups shredded cheddar cheese
- 1 tomato, chopped
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a skillet over medium heat and add the onion, garlic and jalapeno.
- Stir while cooking for 5 minutes, then add the cumin and stir.
- Transfer to a blender with the chiles, salt and pepper and blend.
- Heat the tortillas in a small amount of olive oil in a skillet to soften, then dip into the enchilada sauce and place onto the baking dish.
- Fill each tortilla with black beans and a little cheese, then roll up.
- Top the enchiladas with the rest of the sauce, then cheese and tomatoes.
- Bake for 30 minutes, until cheese is melted and starting to brown slightly.