Black Bean Enchiladas
by Karissa's Vegan Kitchen
These black bean enchiladas with veggies are really simple to make. Enjoy them for a nutritious vegetarian dinner or meal prep them for lunches!
Servings: 6
Calories: 126kcal
Ingredients
- 1 tablespoon cooking oil like olive oil
- ½ medium yellow onion peeled and chopped
- 1 medium zucchini chopped
- 3 cloves garlic minced
- ¼ teaspoon salt or to taste
- 1 tablespoon tomato paste
- 1 (4-ounce) can green chiles
- 1 (15-ounce) can black beans drained and rinsed
- 1 (10-ounce) can enchilada sauce
- 6 taco-sized soft tortillas
- vegan cheese optional
- more optional toppings: vegan sour cream, cilantro, or parsley.
Instructions
- Heat oil in a medium pot on medium heat and add in onion and zucchini. Sauté until the onion is translucent and the zucchini is tender, about 5-10 minutes. Add in garlic and sauté for an additional 2 minutes.
- Stir in green chiles, black beans, tomato paste, and salt. Heat until warm. Taste test - does it need more salt for your preference?
- Preheat the oven to 350°F.
- Add 1/4 cup of the enchilada sauce to the bottom of a 9x13 baking dish. Spread evenly.
- Roll the black bean filling up into the tortillas. I add about 1/3-1/2 cup of filling into each. Place the enchiladas into the dish and top with the remaining enchilada sauce. Top with cheese if desired.
- Bake for 20 minutes. Serve with optional toppings.
Nutrition
Calories: 126kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg