Description
Warm, cheesy black bean enchiladas that deliver a delightful crunch and creamy filling of black beans and peppers.
Ingredients
Scale
- 1 tablespoon avocado oil
- 800g canned black beans, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the oil in a large skillet over medium heat. Add the diced onion and bell peppers, sautéing until soft and translucent—about 5-7 minutes.
- Stir in the black beans and mix thoroughly. Cook for an additional 2-3 minutes.
- Take a tortilla and scoop a spoonful of the black bean mixture into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat.
- Top with your favorite enchilada sauce and sprinkle cheese over the top.
- Bake for 20-25 minutes, until golden and bubbly.
- Serve warm with salsa or guacamole.
Notes
For a make-ahead option, prepare the filling a day in advance. You can also try cooking the enchiladas in an air fryer for a quicker alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 5mg