Last night I wanted enchiladas. Does this ever happen to you? When you crave something and feel completely unsatisfied and miserable until you get it? This happens to me quite often. And it usually involves Mexican food. I can’t seem to get enough of it.
This meal is so comforting, warming, and nurturing from the inside out! Steamy, aromatic enchiladas pulled from the oven are a special treat – one of my favorite treats in fact. And did I mention how simple they are to make? If you have not made enchiladas in a while, here is your inspiration to do so!
This vegetarian recipe is incredibly healthy too. So often we assume enchiladas have to be covered in thick, heavy sauces with rich high-fat, meaty fillings. Nope. Not today! Dive into this special any-day meal!.. And ps. the leftovers are uuhhhh–mazing.
And if you’re not a leftovers person. We can’t be friends.
Sorry. But that’s the way it has to be.
Usually when I make enchilidas I use simple ingredients: black beans, cheese, enchilada sauce. But for this recipe I wanted to spice things up and add some vegetables to the enchilada mix so I did some research and found this recipe on one of my favorite blogs: Cookie & Kate. Unfortunately I didn’t have all of the ingredients, so with a little tweaking, I came up with my own version.
Veggie Black Bean Enchiladas
Yield: 4-5 servings
- 1.5 cups green (or red) enchilada sauce
- 2T olive oil
- 2 cloves of garlic, minced
- 1/2 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli
- 1 teaspoon cumin
- ¼ teaspoon cinnamon**
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded Monterey Jack cheese, divided
- salt & pepper, to taste
- 4 large tortillas (or 8 small)
- Handful of chopped cilantro, for garnishing
- Preheat oven to 400F. Lightly grease a 13 by 9-inch pan with olive oil or cooking
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender, about 5 to 7 minutes. Add broccoli, garlic and bell pepper, stir. Reduce heat to medium-low. Cover the skillet. Cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
- Add the cumin and (optional) cinnamon to the skillet and cook until fragrant, about 30 seconds.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and 2T of the enchilada sauce. Season with salt and black pepper, to taste.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas and sprinkle the remaining cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes.
- Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately.
I topped mine with sour cream and guacamole that Bryan made. 🙂 Delish.
Nom. Nom. Nom.