Vegetarian Enchiladas
Vegetarian enchiladas are a colorful and delicious dish that will tantalize your taste buds. Bursting with savory black beans, fresh spinach, and sweet red bell pepper, these enchiladas are enveloped in warm corn tortillas and topped with rich enchilada sauce and melted cheddar cheese. This easy-to-make recipe is perfect for busy weeknights or gatherings with friends, ensuring everyone leaves satisfied and happy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (2 enchiladas each) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups fresh spinach, chopped
- 1 medium red bell pepper, diced
- 1 cup cheddar cheese, grated
- 2 cups enchilada sauce
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a bowl, mix black beans, spinach, red bell pepper, and half of the cheese until combined.
- Place about 2 tablespoons of filling in each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes; then uncover and bake for another 10 minutes until bubbly.
- Let cool slightly before serving; garnish with cilantro or avocado if desired.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg