Happy belated fourth of July!
How was your holiday? Hope you don’t need a detox meal after all the grilled hot dogs and hamburgers. Never mind all the cold beers you drank to wash down all that yummy food 😉 I know we probably need to eat a salad of sort, but I have another recipe to fill your tummy with more happiness! It’s my vegetarian black bean enchiladas! This dish is semi-healthy because no animals were harmed in making this dish! The tortillas were filled with veggies, black beans, and queso fresco, and covered in enchilada sauce with more cheese on top. My vegetarian black bean enchilada is satisfying enough to compete with all the meat you’ve been eating over the weekend! Crack open another bottle of beer, and let’s get cooking!
So…I just said my dish is semi-healthy but that’s not exactly true….I just want to be upfront about this dish, guys. My vegetarian black bean enchiladas are absolutely easy to make and amazingly delicious! However, they are not exactly figure friendly. I used an entire block of queso fresco (10 ounces, about little shy of 3 cups, crumbled) and topped that off with even more cheese. We probably need some serious workout routines and lots of salad eating to balance all the meals over the weekend plus my vegetarian black bean enchiladas but let’s live a little. It will be worth it. Maybe we should just make this entire week a cheat-meal week and start fresh next week?! Anyone with me on this?!?!?
It is incredibly easy to make because I’m using a store-bought enchilada sauce! What kind of food blogger uses can-sauce? Ha, this one!!! I have no shame in using a little help from the store once in a while. I use Old El Paso enchilada sauce. It’s mild, so I had to doctor it up by adding some cayenne pepper. If you don’t like spicy food, just skip this ingredient. It doesn’t change the overall taste of the dish at all.
I think the dish itself is filling enough, so I just serve mine with small side salad, but if you really want to bulk it up, you can serve the dish with refried beans or Mexican style rice. Or… you can serve some chips, salsa, and guacamole to re-create your favorite Mexican restaurant meal at home. Ohhh, don’t forget the margaritas!! See, there are infinite possibilities with my vegetarian black bean enchiladas! I hope this dish puts a huge smile on your face as it did mine. Happy eating, my friends!
- ½ cup diced onion
- ¾ cup diced bell pepper
- 1 teaspoons vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ cup salsa of your choice
- 1 can black beans, rinsed
- 1 queso fresco (10 ounces), crumbled
- Old El Paso Enchilada Sauce, mild, 19-ounce can
- 6 flour tortillas, 10 inches
- ½ cup shredded Mexican-blend cheese
- 2-3 green onions, chopped
- Preheat the oven to 375F.
- In a large skillet, heat vegetable oil and cook the onion and bell pepper for a couple of minutes until onion becomes translucent.
- Lower the heat to medium and add the black beans, salt, black pepper, cumin, garlic powder, paprika, and salsa. Stir frequently to mix all the ingredients.
- Reserve about 2 to 3 tablespoons of queso fresco for the garnish and add the rest of the queso fresco into the mixture.
- To the mixture, add about ½ cup of enchilada sauce. Stir to mix and turn off the heat.
- In a 9x9 baking dish, pour about ½ cup of enchilada sauce to cover the bottom of the dish completely.
- On a tortilla, spoon about ⅓ cup of mixture and carefully roll up and place it in the baking dish, seam side down. Repeat until all the mixtures are used up.
- Pour about ¾ cup of enchilada sauce on top and sprinkle with Mexican-blend cheese.
- Bake for 15 to 20 minutes until all the cheese is melted.
- Garnish the dish with remaining queso fresco and chopped green onion.