Anyone else craving comfort food right now? These past few days have fall weather written all over them. The air is feeling crisp, and I’m all about baking and making comfort food for dinner. A few weeks ago we made these veggie & black bean enchiladas, and so many of you wanted the recipe. Since I’m a vegetarian most of the meals we make are vegetarian with a meat side for Cory (if he decides he wants it). If your family loves meat you could add shredded chicken, ground beef or shredded pork to these enchiladas.
The best part about these veggie and black bean enchiladas is you can use whatever veggies you have on hand. I usually always do an onion and then go from there. Sometimes I do bell peppers, green chilis, zucchini, sweet potatoes, fresh corn, tomatoes or jalapeño peppers. I would say use what you love, and use what you have in your home for these enchiladas.
Veggie & Black Bean Enchiladas
Ingredients
- 19 oz Enchilada Sauce I get the large jar of enchilada sauce or 2 small cans. We love La Victoria or Trader Joe's Enchilada Sauce.
- 2 tbsp Olive Oil
- 1 Onion Chopped
- 1 Bell Pepper You could use red or green. Chopped
- 1/2 cup Frozen Roasted Corn I love the Roasted Corn from Trader Joe's
- 3 tsp Taco Seasoning
- 1 can Black Beans Rinsed and Drained
- 1 cup Shredded Cheddar Cheese
- 6-8 Tortilla Shells (Burrito Size) You can use whatever tortilla shells you prefer like flour, corn, whole wheat, etc.
Instructions
- Preheat your oven to 375 degrees F. Lightly grease your baking pan with cooking spray so the tortillas don't stick.
- In a skillet add your olive oil and heat to medium. Once the oil is hot add your onions. Cook for 6-8 minutes or until the onions are translusent and tender. Add a teaspoon of the taco seasoning to the onion and toss to coat.
- Add your bell pepper to the onion. Cook the bell pepper for 5-7 minutes.
- Add the frozen corn to the bell pepper and onion. Add another teaspoon of taco seasoning. Toss to coat.
- Once the veggies have cooked, add the black beans. Add another teaspoon of taco seasoning.
- Add half the can of enchilada sauce to the bottom of your baking dish.
- Now you're ready to start assembling your tortilla shells. Add some of the veggie filling to the tortilla shell, top with a sprinkle of cheese and roll the tortilla. Place the rolled tortilla in the baking dish with the enchilada sauce, seam side down.
- Add the remaining sauce on top of the rolled tortilla shells in your baking dish. I like to make sure the enchiladas are pretty much covered with the sauce so they don't get dry. Add the remaining cheese to the top.
- Bake the enchiladas uncovered for 20-30 minutes. Once the cheese has melted and the sauce is bubbling they are done.
- Allow the enchiladas to cool for 5-10 minutes before serving. Add cilantro or guacamole to the top.
If you really want to go all out you could make your own enchilada sauce. Here’s a good recipe to make enchilada sauce. I prefer La Victoria enchilada sauce or this one from Trader Joe’s. Serve these enchiladas with cilantro and guacamole on top and you’re all set! I would also suggest Cory’s signature margarita with these veggie & black bean enchiladas.
Please let me know if you make these veggie & black bean enchiladas by leaving a comment below! I love to hear your feedback with these recipes. Also, if you love this comfort dish for dinner try these stuffed shells next time. These stuffed shells are perfect for a chilly fall or winter evening.
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