Name: Vegetarian Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium white or yellow onion, chopped; 1 red bell pepper, chopped; 4 garlic cloves, minced; 2 cans (15 oz each) black beans, rinsed and drained; 1 can (4 oz) diced green chiles; 2 teaspoons chili powder; 1 teaspoon cumin; Salt and pepper, to taste; 2 cups enchilada sauce, divided; 8 small corn tortillas; 2 cups shredded Mexican cheese blend or Monterey Jack, divided; Fresh cilantro, for garnish; Sour cream, for serving; Sliced avocado or guacamole, for serving; Lime wedges, for serving

1

Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.

2

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.

3

Add garlic and cook for another minute until fragrant.

4

Add black beans, green chiles, chili powder, cumin, salt, and pepper. Stir to combine and cook for a few minutes until heated through.

5

Remove from heat and stir in a small amount of enchilada sauce to moisten the filling.

6

Spread about 1/2 cup of enchilada sauce over the bottom of the prepared baking dish.

7

Warm the tortillas so they are pliable. Spoon the bean filling down the center of each tortilla, add a little cheese, then roll up tightly and place seam-side down in the baking dish.

8

Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top.

9

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbly.

10

Garnish with fresh cilantro and serve with sour cream, avocado, and lime wedges.