Veggie Enchiladas with Black Beans
Veggie Enchiladas with Black Beans
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A comforting Mexican enchilada recipe that will have you asking for more. They make the perfect weeknight meal that can be prepped ahead and baked when ready.
Servings Prep Time
2 10 min
Cook Time Passive Time
35 min 15 min
Servings Prep Time
2 10 min
Cook Time Passive Time
35 min 15 min
Veggie Enchiladas with Black Beans
Veggie Enchiladas with Black Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
A comforting Mexican enchilada recipe that will have you asking for more. They make the perfect weeknight meal that can be prepped ahead and baked when ready.
Servings Prep Time
2 10 min
Cook Time Passive Time
35 min 15 min
Servings Prep Time
2 10 min
Cook Time Passive Time
35 min 15 min
Ingredients
For the enchiladas (Makes 2 enchiladas each)
For the veggie
For the tomato sauce
Servings:
Units:
Instructions
For the sauce
  1. In a large pot or skillet, heat cooking oil over medium heat. Fry Tex Mex seasoning for a few seconds or until fragrant.
  2. Reduce heat to medium-low and add onion, garlic, and bell pepper. Cook for 5-10 minutes, or until softened.
  3. Add tomatoes and water. Cook for 10 minutes more or until tomatoes start fall apart and the sauce is reduced in half. Stir regularly.
  4. When ready, remove from heat and slightly cool. Puree or blend until smooth.
For the veggies
  1. While the sauce is cooking, take another pot or large skillet to saute the vegetables. Heat cooking oil over medium-low heat add all veggies (except black/kidney beans) and cook for about 10 minutes or until softened. Season with sea salt and black pepper to taste. Stir regularly.
  2. Last 2 minutes add beans and cook until heated through.
For the enchiladas
  1. Preheat oven to 375°F or 190°C.
  2. Divide veggie mix over the tortillas, Add a little bit (1-2 tablespoons of the sauce) and fold roll them up. Add to an oven-safe dish. Top with remaining tomato sauce.
  3. Combine cheddar and yogurt, season with black pepper. Stir well to combine. Pour on top and place in the oven for 10 minutes or until nicely browned.
Recipe Notes
  • Optional: serve with green salad on the side
  • Tex Mex seasoning we used: 2 tsp ground cumin, 1 tsp ground coriander seeds, 1 tsp paprika powder, 1 tsp garlic powder, 1 tsp dried oregano, and sea salt, 1 tsp cayenne/chili powder.

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Nutrition Facts
Veggie Enchiladas with Black Beans
Amount Per Serving
Calories 546 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 37mg 12%
Sodium 1525mg 64%
Potassium 1502mg 43%
Total Carbohydrates 75g 25%
Dietary Fiber 13g 52%
Sugars 16g
Protein 25g 50%
Vitamin A 86%
Vitamin C 227%
Calcium 47%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

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