Vegetarian Black Bean Enchiladas Recipe

Ingredientes

• 2 cups red enchilada sauce
• 15 ounces black beans, drained and rinsed
• 4 ounces diced green chiles
• 1 tablespoon taco seasoning*, divided (or 1 teaspoon chili powder and 1/2 teaspoon cumin, divided)
• 1-2 garlic cloves, pressed (optional)
• 2 scallions, white and light green parts chopped, greens reserved
• 1/4 teaspoon kosher salt*, or to taste
• 15 ounces vegetarian refried beans
• 8 flour tortillas (or approximately 12 corn tortillas)
• 2 cups shredded cheese (cheddar and Monterey Jack recommended)

Preparación

1. 1

   Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spread ½ cup of red enchilada sauce evenly across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.

2. 2

   Make Black Bean Filling: In a mixing bowl, combine drained black beans, diced green chiles, ½ tablespoon of taco seasoning, pressed garlic cloves if using, and the chopped white and light green parts of scallions. Season with kosher salt carefully and mix thoroughly.

3. 3

   Season Refried Beans: Stir vegetarian refried beans with the remaining ½ tablespoon of taco seasoning to distribute flavor evenly.

4. 4

   Prepare for Assembly: Lay out the enchilada sauce, black bean mixture, seasoned refried beans, shredded cheese, and prepared baking dish for streamlined assembly.

5. 5

   Fill and Roll Tortillas: Spread about 1 tablespoon of enchilada sauce onto each tortilla or briefly dip each tortilla in the sauce. Place approximately 3 tablespoons of seasoned refried beans in the center of the tortilla, add a heaping 3 tablespoons of the black bean mixture on top, and sprinkle 1-2 tablespoons of shredded cheese. Ensure not to overfill.

6. 6

   Arrange Rolled Enchiladas: Roll each tortilla tightly around the filling and arrange seam-side down in the baking dish. Repeat for all tortillas.

7. 7

   Top Enchiladas: Evenly spread the remaining enchilada sauce over the rolled enchiladas. Sprinkle the rest of the shredded cheese over the top for a cheesy finish.

8. 8

   Bake the assembled enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and the sauce is heated through.

9. 9

   Rest and Serve: Remove from oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with the reserved green scallion tops and optional toppings such as cilantro, avocado, guacamole, sour cream, crema, or diced red onion.