Save to Pinterest Hearty black bean and vegetable enchiladas smothered in tangy green salsa and baked until bubbling. A satisfying, flavorful Mexican-inspired dish perfect for weeknights.
This recipe is perfect for a quick weeknight dinner and has become a favorite in my household for its bold flavors and comforting texture.
Ingredients
- Olive oil: 1 tablespoon
- Red onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: 1 cup (fresh or frozen)
- Baby spinach: 2 cups, chopped
- Black beans: 1 (15 oz/425g) can, rinsed and drained
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Tortillas: 8 small flour or corn tortillas (6-inch/15cm)
- Shredded cheese: 1 1/2 cups Monterey Jack or cheddar, divided
- Green salsa (salsa verde): 2 cups, store-bought or homemade
- Chopped fresh cilantro: 1/4 cup (optional)
- Diced red onion: 1/4 cup (optional)
- Avocado: 1/2, sliced (optional)
- Lime wedges: for garnish
Instructions
- Step 1:
- Preheat oven to 375°F (190°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 minutes. Add garlic, bell pepper, and zucchini, and cook for 5 minutes until softened.
- Step 3:
- Stir in corn, spinach, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until spinach wilts. Remove from heat.
- Step 4:
- Spread 1/2 cup of green salsa on the bottom of a 9x13-inch (23x33cm) baking dish.
- Step 5:
- Lay out tortillas and divide the veggie-bean mixture evenly among them. Sprinkle about 1 cup of cheese over the fillings. Roll up each tortilla and place seam-side down in the baking dish.
- Step 6:
- Pour remaining salsa over the enchiladas and sprinkle with the rest of the cheese.
- Step 7:
- Bake uncovered for 25-30 minutes until cheese is melted and bubbly.
- Step 8:
- Let cool for 5 minutes. Top with cilantro, red onion, avocado, and a squeeze of lime if desired. Serve warm.
Save to Pinterest My family loves gathering around this dish, sharing stories and enjoying the comforting flavors together.
Required Tools
Large skillet, 9x13-inch (23x33cm) baking dish, cutting board and knife, mixing spoon, measuring cups and spoons.
Allergen Information
Contains dairy (cheese). If using flour tortillas, contains gluten; for gluten-free, use corn tortillas. Check salsa and tortilla labels for potential allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 14 g, Carbohydrates 56 g, Protein 16 g.
Save to Pinterest This simple yet flavorful recipe is sure to become a regular in your dinner rotation, delighting vegetarians and meat-eaters alike.
Common Recipe Questions
- → What vegetables are used in the filling?
Red onion, garlic, red bell pepper, zucchini, corn kernels, and chopped baby spinach are sautéed together to create a nutritious vegetable mixture.
- → Can I make this dish vegan?
Yes, simply use dairy-free cheese or omit the cheese topping entirely for a vegan version.
- → Are corn or flour tortillas better for this dish?
Both work well, but corn tortillas keep the dish gluten-free and add a traditional flavor.
- → How spicy are these enchiladas?
The enchiladas include mild chili powder and cumin, offering gentle warmth. Add jalapeños if a spicier kick is desired.
- → What’s a good side pairing?
Serve with Mexican rice or a light green salad to complement the rich, cheesy enchiladas.