Ingredients
- 1 can black beans, drained and rinsed
- 8 corn tortillas
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 cup enchilada sauce
- 1/2 cup cheese (optional)
- Cilantro for garnish
Instructions
- In a large skillet over medium heat, sauté onions, bell peppers, and any additional vegetables until tender.
- Stir in black beans, cumin, chili powder, and salt; cook until heated through (4-5 minutes).
- Warm tortillas in a dry skillet or microwave until pliable.
- Spread enchilada sauce on the bottom of a baking dish. Fill each tortilla with the black bean mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese if desired.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
Customize based on available ingredients. Allow the enchiladas to rest a few minutes after baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian