Breakfast · Lunch · Dinner
Bean Enchiladas
Indulge in these simple vegetarian enchiladas, perfect for a nourishing solo dinner. Packed with vibrant vegetables and wrapped in a soft tortilla, this dish brings a healthy twist to your mealtime without compromising on flavor. Topped with a sprinkle of cheese, it's both fulfilling and delightfully cheesy.
Lower calorieHigh proteinVegetarian
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 419.4 kcal |
| Protein | 17.7 g |
| Carbohydrates | 50.5 g |
| Fat | 18 g |
| Fiber | 10.1 g |
| Sugar | 9.8 g |
| Saturated Fat | 6.2 g |
| Sodium | 613.6 mg |
| Cholesterol | 23.7 mg |
How to make it
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: Heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until they begin to soften. Add the bell pepper, corn, black beans, cumin, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Assemble the enchilada: Lay the tortilla flat on a clean surface. Spread the vegetable mixture down the center, then sprinkle with half the cheese. Roll up the tortilla and place seam-side down in a small baking dish.
- Add sauce and cheese: Pour the crushed tomatoes over the enchilada and sprinkle with the remaining cheese.
- Bake: Place in the oven and bake for about 15 minutes or until the cheese is bubbly and slightly golden.
- Garnish and serve: Remove from the oven, garnish with fresh cilantro, and serve hot.
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