Welcome back to Southern Bean Queen, where beans are always the star of the show! Today, we’re diving into one of my all-time favorite Tex-Mex comfort foods: Black Bean Veggie Enchiladas. Packed with flavor, fiber, and a touch of that classic Southern flair, this recipe will leave you feeling satisfied and energized without any guilt.
Why You’ll Love These Enchiladas
- Fiber-Packed Goodness: Black beans are the heart of this recipe, bringing all the fiber and protein you need to stay full and feel amazing.
- Perfect for Everyone: This recipe is naturally vegetarian and can easily be made vegan with a few swaps (hello, plant-based cheese!).
- Easy and Quick: With just a little prep, you’ll have a comforting, homemade meal that’s perfect for busy weeknights or family dinners.
- Freezer-Friendly: Make a double batch and freeze for later—future you will thank you!
Ingredients:
For the Filling:
- 2 cups cooked black beans (or one 15-oz can, drained and rinsed)
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- ½ cup diced red onion
- 1 cup frozen corn, thawed
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Enchiladas:
- 8-10 corn tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a plant-based alternative)
Optional Toppings:
- Fresh cilantro
- Diced avocado or guacamole
- Sliced jalapeños
- A dollop of Greek yogurt or sour cream (or plant-based yogurt)
Instructions:
- Preheat Your Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the Filling: Heat a non-stick skillet over medium heat. Add a splash of olive oil, then sauté the bell peppers, zucchini, and red onion for 5 minutes, until slightly softened. Stir in the black beans, corn, and spices. Cook for another 3-4 minutes. Finish with lime juice and set aside.
- Assemble the Enchiladas:
- Warm the tortillas slightly to make them pliable (a quick microwave or stove-top heat will do).
- Spoon 2-3 tablespoons of the filling into each tortilla, roll it up, and place it seam-side down in the baking dish.
- Repeat with all the tortillas until the dish is full.
- Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re well-covered. Sprinkle shredded cheese on top.
- Bake to Perfection: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
- Serve and Enjoy: Let the enchiladas cool for a few minutes, then add your favorite toppings. Serve with a side of rice, a simple green salad, or tortilla chips for the ultimate meal.
Tips for Success:
- Make It Your Own: Swap out the veggies for whatever you have on hand. Mushrooms, spinach, or sweet potatoes would all be delicious.
- Gluten-Free Option: Corn tortillas are naturally gluten-free, but double-check the label to be sure.
- Spice It Up: Add a pinch of cayenne or a drizzle of hot sauce to the filling for a kick.
These Black Bean Veggie Enchiladas are proof that healthy eating doesn’t mean giving up the comfort foods you love. They’re hearty, satisfying, and bursting with all the Tex-Mex flavors that make life delicious.
Let me know if you give these a try—I’d love to hear how you make them your own! Until next time, keep those beans rolling! 🌟
Love and fiber, Southern Bean Queen
Southern Bean Queen 
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