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Cheesy Vegetarian Black Bean Enchiladas
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) red enchilada sauce
- 12 corn tortillas
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Cook for 5 minutes, or until the vegetables are softened.
- Add the drained and rinsed black beans, corn kernels, cumin, chili powder, salt, and black pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and well combined.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly to coat the bottom.
- Place a small amount of the black bean mixture onto each corn tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely.
- Sprinkle 2 cups of shredded Mexican blend cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro before serving.
- Allow to cool for a few minutes before serving, and enjoy!
The history of Vegetarian Black Bean Enchiladas with extra cheese can be traced back to the rich culinary traditions of Mexico. This beloved dish has evolved over time, with chefs and home cooks adding their own unique twists. The combination of hearty black beans, gooey cheese, and flavorful enchilada sauce has made this dish a favorite among vegetarians and non-vegetarians alike. In recent years, this dish has gained popularity in the United States, with many Mexican restaurants offering their own versions. The key to a delicious Vegetarian Black Bean Enchilada lies in the quality of the ingredients - from the perfectly seasoned black beans to the melty, golden cheese. One famous alternative method for making this dish involves using a homemade enchilada sauce, made from a blend of dried chilies, tomatoes, and spices. This adds an extra layer of depth and flavor to the dish. For the best version of this dish, look for restaurants that prioritize fresh, high-quality ingredients and take pride in their enchilada-making craft. Whether it's a cozy neighborhood eatery or a bustling Mexican restaurant, the best Vegetarian Black Bean Enchiladas with extra cheese are made with love and attention to detail.
50 min
6
380 calories
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