Vegetarian Black Bean Enchiladas

Veg enchiladas topped with sour cream, avocado and fresh herbs.

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Vegetarian Black Bean Enchiladas

These Vegetarian Black Bean Enchiladas are delicious, comforting, and filling. Fill them with black beans, vegetables and top with cheese. Serve as a main with tortilla and guacamole.

Prep Time7

Cook Time20

Total Time32

Course: Dinner, Main Course

Cuisine: Mexican

Servings: people

Calories: 979kcal

Author: Jen Sim

Equipment

Oven dish

Ingredients

5-6 whole meal wraps
400-450 g of black beans (precooked or canned)
2 cups of kale
½ onion (chopped)
½ yellow bell pepper
½ red bell pepper
2 cups of grated cheddar
Homemade enchilada sauce or shop bought
½ avocado (chopped)
A bunch of coriander (roughly chopped)
A few scoops of Greek yoghurt or sour cream
A splash olive oil

Instructions

Preheat oven to 180C/360F.
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 tablespoon of black beans, ½ a handful of kale, 1-2 tablespoon of the bell pepper mix, ½ 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.

Nutrition