VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
VEGETARIAN BLACK BEAN, CORN AND ZUCCHINI ENCHILADAS
My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty!
Provided by caroliyer
Categories One Dish Meal
Time 55m
Yield 8 ebchiladas, 8 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!
- To assemble and cook enchiladas:.
- Preheat oven to 350.
- Heat oil in large nonstick skillet on medium high. Add zucchini and corn; saute 5 mins or until tender. Remove from heat and then stir in the black beans.
- Spread a cup of the enchilada sauce in the bottom on a 13x9 or larger baking dish coating with cooking spray.
- Spoon about 1/2 cup of the vegetable mix down the center of a tortilla and sprinkle with a couple of tbs. of the cheese.
- Roll the tortilla and place it seam side down in the baking dish.
- Repeat and then top with remaining enchilada sauce.
- Bake for 30 mins and then add the remaining cheese on the top and cook for 10 mins or until cheese melts.
- Should make 8 large yummy enchiladas!
Nutrition Facts : Calories 141.8, Fat 2.3, SaturatedFat 0.2, Sodium 471.5, Carbohydrate 27.8, Fiber 6.4, Sugar 6.8, Protein 5.9
BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE
I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.
Provided by PSU Lioness
Categories Brown Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
- Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
- Remove from heat and stir in cilantro and lime juice; set aside.
- Spray bottom of baking dish with cooking spray.
- Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
- Remove from oven, uncover and top with shredded cheddar cheese.
- Bake 5 minutes longer, or until cheese has melted.
- Serve with optional garnishes.
VEGETARIAN BEAN ENCHILADAS
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
Provided by ladyroseofrohan
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
VEGETARIAN BEAN AND TOFU ENCHILADAS
Steps:
- Bake tofu at 350 degrees for 45 minutes or saute in 2tbsp of olive oil Saute chopped carrots, celery and onion in cooking spray or olive oil Heat drained black beans and refried beans on medium heat Add tofu, vegetables, taco seasoning and salsa (to taste) Spray baking dish with cooking spray Pour half a can of enchilada sauce in bottom of pan Spoon tofu and bean mixture into 6-8 tortillas, then place into pan Pour remaining sauce over tortillas Sprinkle with 1/4 cup cheese per enchilada Bake at 500 degres for 35 minutes covered, then uncover and bake for another 10 minutes
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