-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
These Vegan Black Bean Enchiladas are a delicious twist on the classic Mexican dish, filled with tender black beans, fresh vegetables, and a hint of zesty spices. The creamy avocado sauce on top adds a satisfying richness, while the sprinkling of fresh cilantro and lime juice brightens the flavors beautifully. Perfect for a family dinner or a savory gathering, these enchiladas not only provide a hearty and filling meal but also embrace the vibrant tradition of Mexican cuisine. Enjoy a wholesome meal that balances taste, texture, and nutrition elegantly, appealing to both vegans and non-vegans alike.
Ingredients
- 8 corn tortillas
- 1 can black beans drained and rinsed
- 1 red bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup corn kernels
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup enchilada sauce
- 1 avocado sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Steps:
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add diced bell pepper and corn kernels, cook for another 5 minutes.
- Stir in black beans, cumin, chili powder, salt, and pepper. Cook until heated through.
- Spoon a generous amount of bean mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until tortillas are slightly crispy.
- Serve warm, topped with avocado slices, cilantro, and lime wedges.
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