These black bean and cheese enchiladas are delicious, comforting, and filling. Roll up your sleeves to make homemade black beans and sauce for a special taste.
About This Recipe
This is one of those meals that I wish I could share with everyone. These black bean and cheese enchiladas tasted so delicious and were super filling! This is definitely one of my favourite vegetarian options.
Enchiladas are very versatile and you can add pretty much anything to the filling. Black beans are the main ingredient in these enchiladas and they taste AMAZING. I used pre-cooked homemade black beans but feel free to use canned blacked beans to save time.
When it comes to the sauce you can either buy enchilada sauce from a supermarket or make your own sauce from scratch. I always make my own sauce because I like being able to control the taste and use fresh ingredients (recipe coming soon).
How to Make Black Bean and Cheese Enchiladas
- Preheat oven to 180C. Heat a splash of olive oil in a medium-sized pan. Add chopped onions, red bell peppers, and yellow bell peppers. Season with salt and pepper to taste and cook for 3-5 minutes on medium heat or until soft.
2. Pour half of the enchilada sauce into a heatproof dish.
3. Place a tortilla wrap on a flat plate. Add 2-3 tbsp of black beans, 1/2 a handful of kale, 1-2 tbsp of the bell pepper mix, 1/2 a handful of cheese, roll, and place it in the dish with the enchilada sauce. Repeat this step for each wrap.
4. Once all the wraps are in the dish pour the remaining sauce on top of the wraps. Then sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese is melted.
5. Remove enchiladas from the oven.
6. Add avocado pieces, coriander/cilantro and a few spoons of Greek yogurt/sour cream on top. Serve and enjoy!
Top Tips
- Enchilada sauce: If you are short on time then feel free to use shop-bought enchilada sauce instead.
- Wrap: I used whole grain wraps for the enchiladas but you can also use white wraps instead.
- Fillings: Get creative with your fillings! You can replace black beans with pinto beans, cauliflower florets, or lentils.
Alternatives
For a vegan option skip the cheese and opt for dairy-free yogurt instead.
If you want to try a meat-based filling you can use shredded chicken, beef, pork or salmon!
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
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Vegetarian Enchiladas
Ingredients
- 5-6 whole meal wraps
- 400-450 g of black beans (precooked or canned)
- 2 cups of kale
- 1/2 onion (chopped)
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 2 cups of grated cheddar
- Homemade enchilada sauce or shop bought
- 1/2 avocado (chopped)
- A bunch of coriander (roughly chopped)
- A few scoops of Greek yoghurt or sour cream
- A splash olive oil
Instructions
- Preheat oven at 180C.
- Heat a splash of olive oil in a medium sized pan. Add chopped onions, red bell peppers and yellow bell peppers. Season with salt and pepper to taste and cook for 3-5 minutes on a medium heat or until soft.
- Pour half of the enchilada sauce into a heatproof dish.
- Place tortilla wrap on a flat plate. Add 2-3 tbsp of black beans, 1/2 a handful of kale, 1-2 tbsp of the bell pepper mix, 1/2 a handful of cheese, roll and place it in the dish with the enchilada sauce. Repeat this step for each wrap.
- Once the all the wraps are in the dish pour the remaining sauce on top of the wraps. Then sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese is melted.
- Remove enchiladas from the oven. Add avocado pieces, coriander and a few spoons of Greek yogurt/sour cream on top.
Notes
- Enchilada sauce: If you are short on time then feel free to use shop-bought enchilada sauce instead.
- Wrap: I used whole grain wraps for the enchiladas but you can also use white wraps instead.
- Fillings: Get creative with your fillings! You can replace black beans with pinto beans, cauliflower florets, or lentils.
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