Vegetarian Black Bean Enchiladas Recipe

Vegetarian Black Bean Enchiladas Recipe

Photos of Vegetarian Black Bean Enchiladas Recipe

How To Make Vegetarian Black Bean Enchiladas

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1 can black beans, rinsed and drained
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 8 small tortillas
  • 1 cup shredded cheese
  • 1 cup enchilada sauce


  1. Preheat the oven to 375°F (190°C).

  2. In a large skillet, heat some oil and sauté the bell pepper, onion, and garlic until softened.

  3. Add the black beans, chili powder, cumin, oregano, salt, and pepper to the skillet. Cook for a few more minutes until well combined and heated through.

  4. Spoon the black bean mixture onto each tortilla and roll them up. Place the enchiladas seam-side down in a baking dish.

  5. Pour the enchilada sauce over the filled tortillas and sprinkle with shredded cheese.

  6. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

  7. Serve the vegetarian black bean enchiladas hot, topped with desired toppings like avocado, sour cream, or cilantro.


  • Calories : 390kcal
  • Total Fat : 11g
  • Saturated Fat : 5g
  • Cholesterol : 20mg
  • Sodium : 830mg
  • Total Carbohydrates : 55g
  • Dietary Fiber : 9g
  • Sugar : 4g
  • Protein : 17g
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