Savory Veggie and Black Bean Enchiladas

- 8 corn tortillas - 1 can (15 oz) black beans, drained and rinsed - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 small onion, diced - 2 cups fresh spinach, chopped - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 2 cups enchilada sauce (store-bought or homemade) - 1 tablespoon olive oil - Salt and pepper to taste - Optional toppings: avocado, cilantro, or vegan cheese

Savory Veggie and Black Bean Enchiladas

Discover the joy of cooking with these Hearty Savory Veggie and Black Bean Enchiladas, a perfect plant-based dish that delights both vegetarians and meat-lovers alike. Bursting with fresh veggies, black beans, and made with wholesome ingredients, these enchiladas are easy to prepare and packed with flavor. Ideal as a main course or side dish, this recipe promises a nutritious meal that will please any crowd. Treat yourself to a colorful, delicious dining experience!

Print Recipe Pin Recipe

Ingredients

10 medium corn tortillas

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 medium green bell pepper, diced

1 medium red onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup baby spinach

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat the Oven: Set your oven to preheat at 375°F (190°C). This will ensure it’s ready for the enchiladas once you've assembled them.

Prepare the Veggie Filling:

- In a large skillet, heat a splash of olive oil over medium heat.

- Once the oil shimmers, add the diced onion and bell pepper. Sauté for around 3-4 minutes until they become tender and aromatic.

- Incorporate the minced garlic, diced zucchini, corn kernels, rinsed black beans, ground cumin, chili powder, smoked paprika, and a sprinkle of salt and pepper. Stir everything together and continue cooking for an additional 5 minutes, allowing the flavors to meld and the veggies to cook through.

- Finally, add the baby spinach to the skillet. Stir until the spinach wilts down. Remove the skillet from heat once everything is combined.

Assemble the Enchiladas:

- Spread ½ cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish.

- Take a corn tortilla and place about ¼ cup of the veggie filling in the center. Roll the tortilla tightly around the filling and position it seam-side down in the baking dish.

- Continue this process until all tortillas and filling are used, making sure to arrange the rolled enchiladas snugly within the dish.

Top with Sauce and Cheese:

- Pour the remaining enchilada sauce generously over the rolled enchiladas, ensuring they are well coated.

- Sprinkle the shredded cheese evenly over the top, allowing it to create a delicious crust as it melts.

Bake:

- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.

- After 20 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Serve:

- Allow the enchiladas to cool for a few minutes before serving. Garnish with freshly chopped cilantro for a burst of flavor. Serve with lime wedges on the side for an added zesty kick.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

- Presentation Tips: Serve the enchiladas on a vibrant plate, garnished with additional cilantro and lime wedges for a pop of color. A dollop of sour cream or avocado on top can elevate the dish even further.