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Vegetarian Black Bean Enchiladas Recipe

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These Vegetarian Black Bean Enchiladas are a hearty, flavorful meal featuring roasted sweet potatoes and poblano peppers combined with black beans and a homemade enchilada sauce. Wrapped in whole grain tortillas and topped with melted Monterrey Jack cheese, avocado slices, and fresh cilantro, this dish offers a delicious blend of smoky, spicy, and creamy textures perfect for a satisfying dinner.

Ingredients

Roasted Vegetables:

  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 2 poblano peppers or red peppers, cut into 1-inch squares
  • 1 tablespoon olive oil (or more if needed)
  • Fine sea salt and freshly ground pepper, to taste

Enchilada Sauce:

  • 3 tablespoons whole wheat flour or all-purpose flour
  • 1 tablespoon chili powder or Ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Pinch ground cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth or water
  • 3 tablespoons olive oil
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • Freshly ground pepper, to taste

Filling and Assembly:

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/3 cup sour cream (plus more for serving)
  • 1/2 teaspoon fine sea salt
  • Freshly ground pepper, to taste
  • 6 to 8 whole grain tortillas (8-inch)
  • 1 cup shredded Monterrey Jack cheese (4 ounces), or a blend of cheeses
  • 1/4 cup raw pepitas (optional)
  • 1 avocado, sliced into thin strips
  • Handful of chopped fresh cilantro (for garnish)

Instructions

  1. Preheat oven and prepare baking dishes: Set the oven to 400°F and place racks in the middle and upper third positions. Line a large rimmed baking sheet with parchment paper for easy cleanup and lightly grease a 9x13-inch baking dish to prevent sticking.
  2. Roast the vegetables: On the prepared baking sheet, toss the cubed sweet potato and chopped poblanos with olive oil until evenly coated. Season lightly with salt and pepper, spreading them out in a single layer. Roast on the middle rack for 40 to 45 minutes, tossing halfway through, until tender and caramelized around the edges. Keep the oven on for later baking.
  3. Measure dry ingredients for the sauce: Combine the flour, chili powder, smoked paprika, cumin, garlic powder, kosher salt, and cinnamon in a small bowl and set near the stove. Also arrange tomato paste and broth nearby for easy access as you cook.
  4. Make the enchilada sauce: Heat olive oil in a medium saucepan over medium heat until hot. Add the flour and spice mixture; stir constantly with a whisk to cook for about 1 minute until fragrant and slightly darkened. Whisk in tomato paste, then slowly pour in the vegetable broth while whisking to avoid lumps. Bring to a simmer over medium-high heat then reduce heat to maintain gentle simmer. Cook 5 to 7 minutes, stirring often, until the sauce thickens and offers some resistance to stirring.
  5. Finish the sauce: Remove from heat, whisk in vinegar, and season with black pepper and extra salt if needed. Set the sauce aside.
  6. Prepare the filling: In a medium bowl, mix the roasted vegetables, black beans, sour cream, salt, and black pepper until well combined and creamy. Adjust seasoning to taste.
  7. Assemble the enchiladas: Pour 1/4 cup of the enchilada sauce into the greased baking dish and tilt it to coat the bottom evenly. Place 1/2 cup of the filling down the center of a tortilla; roll it snugly by folding one side over then the other, forming a wrap. Place seam side down in the baking dish. Repeat with remaining tortillas and filling, arranging them tightly side by side.
  8. Add sauce and toppings: Drizzle the remaining sauce evenly over the enchiladas, leaving the ends uncovered. Sprinkle the shredded Monterrey Jack cheese evenly on top, followed by raw pepitas if using.
  9. Bake enchiladas: Bake uncovered on the middle rack for 20 minutes. If cheese is not browned enough, move the dish to the upper rack and bake for an additional 3 to 6 minutes until golden and bubbling.
  10. Serve: Remove from oven and let cool for 10 minutes. Arrange thin slices of avocado across the top and sprinkle with chopped cilantro. Serve with extra sour cream on the side. Leftovers keep well refrigerated for up to 4 days and reheat gently in the microwave or oven.

Notes

  • Use whole wheat or all-purpose flour interchangeably depending on preference.
  • If poblanos are unavailable, red bell peppers make a suitable substitute.
  • Raw pepitas add a nice crunch but are optional if unavailable.
  • Adjust chili powder and spices to your preferred heat level.
  • Store leftover enchiladas in an airtight container in the refrigerator and reheat gently to avoid drying out.
  • For a vegan version, substitute sour cream and cheese with plant-based alternatives.

Find it online: https://glowcooks.com/vegetarian-black-bean-enchiladas-recipe/