Veggie and Black Bean Enchiladas. Super easy to make!! Fill tortillas with sauteed onion, red pepper, zucchini and spicy pepper jack and cheddar cheeses. Top with a smokey red enchilada sauce. Bbake for a cozy dish full of Mexican flavor!
- 1 tablespoon creamy peanut butter
- 1 (14 ounce) can tomato sauce
- 2 teaspoons cumin, divided
- 1 1/2 teaspoon smoked paprika, divided
- 1/2 teaspoon chipotle powder
- 1+ tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 1 cup diced red pepper
- 1 cup diced zucchini
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup corn
- 1 1/2 cups grated pepper jack cheese, divided
- 1 cup grated sharp cheddar cheese, divided
- 1 teaspoon kosher salt
- 10 (6-inch) flour tortillas
- Avocado (for serving)
- Sour cream (for serving)
- Cilantro (for serving)
- Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking dish with olive oil and set aside.
- To make the enchilada sauce, heat a small pot over medium heat. Add the peanut butter. Allow it to melt for about 10 seconds. This makes it easier to stir into the sauce. Add the tomato sauce, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of chipotle powder and 1/2 cup warm water. Stir the sauce. Continue cooking for 2 minutes. Remove from heat and set aside.
- To make the filling, heat a sauté pan over medium heat and add 1 tablespoon olive oil. Add the onion, red pepper and zucchini and sauté for about 3 to 4 minutes. Stir in the remaining 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Remove from heat and place in a large bowl. Cool slightly.
- To the veggie mixture, add the black beans, corn, 1 cup of the shredded pepper jack cheese, ¾ cup of the shredded cheddar cheese, and kosher salt. Stir to combine.
- Pour about 1/2 cup of the enchilada sauce in the baking dish. Set aside.
- To assemble the enchiladas, one at a time brush both sides of the tortillas with the enchilada sauce. Place on a cutting board and fill with about 1/2 cup of the veggie and bean filling. Roll up tortilla. Place seam side down in baking dish. Continue filling and rolling the remaining tortillas.
- Pour the remaining enchilada sauce over the enchiladas. Sprinkle with any of the remaining veggie and bean mixture. Top with the remaining cheeses.
- Bake the enchiladas for 20 to 25 minutes or until the cheese is melted and the enchiladas are heated through.
- Remove the enchiladas from oven and serve with diced avocado, sour cream and cilantro if desired.
- Peanut butter gives the enchilada sauce its authentic Mexican flavor. If necessary, substitute almond butter or sunflower butter.
- Substitute your favorite vegetables in the filling. Some tasty choices are mushrooms, yellow squash, and spinach.
- Try different types of beans in the veggie and bean enchiladas. Pinto, navy, and kidney beans are some favorites.
- To make the enchiladas gluten free, use corn tortillas instead of the flour ones.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: entrée
- Method: cook on stove top and bake in oven
- Cuisine: Mexican
- Serving Size: 2 enchiladas
- Calories: 508
- Sugar: 10.4 g
- Sodium: 1859 mg
- Fat: 23.4 g
- Saturated Fat: 10.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 57.1 g
- Fiber: 7.4 g
- Protein: 21.5 g
- Cholesterol: 39 mg
Keywords: enchiladas, vegetarian enchiladas, veggie and bean enchiladas, dinner ideas