Veggie & Black Bean Enchiladas
These vegetarian enchiladas are the best for a weeknight meal! I use black beans and whatever veggies I have on hand. Top these with some guacamole and serve with a margarita and you're all set. Cheers!
Servings: 6
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.