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black-bean-and-veggie-enchiladas-recipe

Black Bean and Veggie Enchiladas

Delicious vegan enchiladas packed with black beans and veggies.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups Black Beans cooked
  • 1 cup Corn frozen or fresh
  • 1 cup Bell Peppers chopped
  • 1 cup Onion chopped
  • 2 cups Enchilada Sauce
  • 8 pieces Tortillas corn or flour
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • to taste Salt and Pepper

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine black beans, corn, bell peppers, onion, cumin, chili powder, salt, and pepper.
  3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  4. Fill each tortilla with the veggie mixture, roll up, and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the top of the rolled tortillas.
  6. Bake for 25-30 minutes, until heated through and sauce is bubbly.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 800mg | Fiber: 14g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Enchiladas, Vegan
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