Black Bean Enchilada (Vegetarian)
Wholesome and delicious these black bean enchiladas are made with pantry staples. Simple to make, satisfying, and perfect for busy weeknights.
Servings: 8 servings
Ingredients
- 8 flex oat bran, whole wheat tortillas
- medium sweet potato shredded
- small white onion chopped
- shredded cheese about 1 cup
- 1 can organic black beans rinsed
- 1 cup enchilada sauce Homemade Enchilada Sauce
- pinch of salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- fresh cilantro and scallion
Instructions
- Heat oil in a skillet. Add onion and cook until soft. Add shredded sweet potato, salt, garlic and onion powder, stir and sauté for about 5 mins. Remove from heat.
- Pre-heat oven to 350F degrees. Now, let's assemble the enchiladas (see picture above).
- Place an individual tortilla on a plate. Spread 1 tbsp of enchilada sauce in the center of the tortilla. Then add a line with 2 tbsp sweet potato, 2 tbsp beans, a handful of cheese and sprinkle with fresh scallion. Roll the tortilla tight.
- Cover the bottom of the casserole or pyrex dish with enchilada sauce then place rolled enchiladas tightly next to each other. Pour remaining enchilada sauce over the rolled enchiladas. Sprinkle with cheese and bake for 20 minutes.
- Remove from oven. Garnish with fresh cilantro and scallion, more beans if you wish. Serve with fresh lime slices and avocado.
Notes
Reheating Instructions
Oven (Best Method)
1. Preheat oven to 350°F.
2. Transfer enchiladas to an oven-safe dish and cover with foil to prevent drying.
3. Bake for 15–20 minutes, or until hot and bubbly.
4. Uncover during the last 3–4 minutes if you’d like to re-crisp the edges. 👉🏻 Best for: maintaining texture, melty cheese, and even heating. Microwave (Quickest) 1. Place individual portions on a microwave-safe plate.
2. Cover lightly with a damp paper towel.
3. Heat in 30–45 second intervals, until warmed through. 👉🏻 Great for quick lunches, but tortillas soften more. Air Fryer (Surprisingly Good!) 1. Heat air fryer to 325°F.
2. Place enchiladas in the basket (use foil if needed).
3. Heat for 4–6 minutes, checking halfway. 👉🏻 Gives you a lightly crisp tortilla and quick reheating. Stovetop (for leftovers without sauce) If you saved extra filling and tortillas separately, simply warm the filling in a skillet and assemble fresh enchiladas.
2. Transfer enchiladas to an oven-safe dish and cover with foil to prevent drying.
3. Bake for 15–20 minutes, or until hot and bubbly.
4. Uncover during the last 3–4 minutes if you’d like to re-crisp the edges. 👉🏻 Best for: maintaining texture, melty cheese, and even heating. Microwave (Quickest) 1. Place individual portions on a microwave-safe plate.
2. Cover lightly with a damp paper towel.
3. Heat in 30–45 second intervals, until warmed through. 👉🏻 Great for quick lunches, but tortillas soften more. Air Fryer (Surprisingly Good!) 1. Heat air fryer to 325°F.
2. Place enchiladas in the basket (use foil if needed).
3. Heat for 4–6 minutes, checking halfway. 👉🏻 Gives you a lightly crisp tortilla and quick reheating. Stovetop (for leftovers without sauce) If you saved extra filling and tortillas separately, simply warm the filling in a skillet and assemble fresh enchiladas.
Nutrition
Calories: 177kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 585mg | Potassium: 170mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4303IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 2mg