Vegetarian Enchiladas


  • 2 tablespoons olive oil

  • 1 onion diced

  • 4 garlic cloves, chopped

  • 1 red bell pepper, diced

  • 1/2 teaspoon salt

  • 1  teaspoon cumin

  • 1  14 ounce can black beans rinsed, drained

  • 1/4 cup chopped cilantro

  • 2 cups homemade enchilada sauce

  • 8 x 8-inch whole wheat tortillas

  • 2 cups grated cheese

  • Additional toppings: sour cream and hot sauce


  1. Preheat oven to 400°F.

  2. Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes. Lower heat to medium add bell pepper, garlic and salt. Saute until peppers are tender about -7-9 minutes. Add in the cumin, and saute 3 more minutes.

  3. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.

  4. Grease 9x13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.

  5. Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas. Pour the remaining Enchilada Sauce over the enchiladas. Sprinkle with remaining cup of cheese.

  6. Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is melted. Scatter chopped cilantro over the enchiladas. Top with sour cream and hot sauce and serve.

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