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Veggie Enchiladas with Black Beans

Amy Goodrich
Veggie Enchiladas with Black Beans
Veggie Enchiladas with Black Beans
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Veggie Enchiladas with Black Beans

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.
Course Dinner
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 2
Calories 546kcal

Ingredients

For the enchiladas (Makes 2 enchiladas each)

  • 4 medium wrap/tortilla (GF If needed)
  • 1/2 cup grated cheddar cheese
  • 3 tbsp plain unsweetened yogurt
  • black pepper to taste

For the veggie

  • 1/2 cup bell pepper (capsicum, any color) diced
  • 1 cup eggplant diced
  • 1 cup zucchini diced
  • 3/4 cup cooked kidney/black beans
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika powder

For the tomato sauce

  • 1/2 cup onion chopped
  • 2 clove garlic minced
  • 3 cups tomato chopped
  • 1/2 cup bell pepper (capsicum, any color) diced
  • 1.5 cup water add a little red wine for more flavor
  • 2-3 tbsp Tex Mex seasoning scroll down if making your own

Instructions

For the sauce

  • In a large pot or skillet, heat cooking oil over medium heat. Fry Tex Mex seasoning for a few seconds or until fragrant.
  • Reduce heat to medium-low and add onion, garlic, and bell pepper. Cook for 5-10 minutes, or until softened.
  • Add tomatoes and water. Cook for 10 minutes more or until tomatoes start fall apart and the sauce is reduced in half. Stir regularly.
  • When ready, remove from heat and slightly cool. Puree or blend until smooth.

For the veggies

  • 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.
  • Last 2 minutes add beans and cook until heated through.

For the enchiladas

  • Preheat oven to 375°F or 190°C.
  • 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.
  • 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.

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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