Vegetarian Black Bean Enchiladas

Prep 25 min

Cook 15 min

Ready in 40 min

These flavorful and cheesy black bean enchiladas are a perfect vegetarian change-up to a classic. They'll have everyone amazed it's meat free!

Ingredients

1 can (15 oz./425 g) low-sodium black beans, drained and rinsed
2 tbsp (30 mL) taco seasoning
½ red bell pepper, finely chopped
3 green onions, thinly sliced
½ cup (125 mL) plain breadcrumbs
1 egg
¼ cup (60 mL) oil, plus more for greasing
1 cup (250 mL) canned corn or frozen, thawed corn
8 oz. (250 g) Monterey Jack, Mexican, or Chihuahua cheese, grated (about 2 cups/500 mL), divided

1 can (28 oz./794 g) green or red enchilada sauce, divided
10 8" (20-cm) flour tortillas (fajita size)
½ cup (125 mL) canned fire-roasted green chiles, chopped, or diced green chiles
Optional: Queso fresco, chopped cilantro, and cooked rice

&frrac14; cup (60 mL) sour cream or Greek yogurt
1 tsp (5 mL) taco seasoning
1 lime, juiced

Directions

Preheat the oven to 400°F (200°C).
Combine the black beans, rub, bell pepper, green onions, breadcrumbs, and egg in a large bowl. Mash until combined and the beans are mostly broken up, but still chunky.
Heat the oil in a large skillet over medium-high heat for 3 minutes. Cook the bean mixture until well-browned, breaking into crumbles as it cooks, about 7–8 minutes. Remove from the heat and fold in the corn and half the cheese. Set aside.
Meanwhile, brush about ½ cup (125 mL) of the enchilada sauce on both sides of all the tortillas.
Place the remaining enchilada sauce in 2-qt. (2-L) Micro-Cooker®. Cover and microwave on high until the sauce boils, about 5 minutes, stirring halfway through.
Divide the filling evenly onto the tortillas and roll. Place in the bottom of a greased Fully Glazed Stone Rectangular Baker.
Pour the heated sauce over the enchiladas. Top with the remaining cheese and diced chiles. Bake, uncovered, for 15 minutes.
Whisk together the crema ingredients in a small bowl.
Remove the baker from the oven. Drizzle with the crema and serve with queso fresco, cilantro, and cooked rice, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 630, Total Fat 32 g, Saturated Fat 10 g, Cholesterol 70 mg, Sodium 1,580 mg, Carbohydrate 68 g, Fiber 7 g, Sugars 5 g (includes 0 g added sugar), Protein 22 g

Cook's Tips:

All Filled Up: The filling is a great alternative to ground meat for tacos and burritos, or a topping for salad. Double the recipe and save the leftovers for the next day.

Get Corny: Swap the flour tortillas for corn tortillas. Bake them for an extra 10 minutes to let the sauce soak in.