Black Bean Enchiladas

black bean enchiladas

The homemade enchilada sauce is worth the extra 15 minutes to make this dish sing. I keep a stash of these vegetarian, black bean enchiladas in the freezer for mid-week meals.  Thaw the day before you want to use them and they are a hands-off, hot, filling dinner.  

This recipe makes two large or three medium enchiladas. I serve two to my husband and one for me. Double the batch to make extras for freezing.  

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Vegetarian Black Bean Enchiladas
Print Recipe
Vegetarian Black Bean Enchiladas with homemade enchilada sauce are a filling dinner that is healthy. Perfect for Meat-free Mondays. Double the recipe to stash some of these in the freezer and you have an easy, hands-off, homemade meal for mid-week.
Votes: 3
Rating: 5
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
To Serve
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
To Serve
Votes: 3
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
Make Black beans
  1. Make the enchilada sauce.
  2. In a medium non-stick fry pan, melt garlic butter and olive oil. Add onions and cook until translucent and sweet. Add the chili (if using).
  3. Tip in 1 can of drained black beans and mash them up with the onions and chili. Stir in the thawed, drained and squeezed spinach.
  4. Add the other can of black beans whole along with the coriander. Set aside to let cool.
Prepare Enchiladas
  1. Lay out 1 tortilla and fill with the black bean mixture. Roll up the tortilla and put in a 8x8 baking dish that has been prepared with non-stick cooking spray.
  2. Repeat for remaining enchiladas.
  3. Cover the rolled enchiladas with the prepared enchilada sauce.
  4. At this point, you can freeze or refrigerate the enchiladas until needed.
Bake & Serve
  1. Bake at 180 C uncovered for 30 minutes to heat through and get them brown and a bit crunchy on the ends.
  2. Serve on a large plate topped with fresh coriander, guacamole and sour cream.