Layered Black Bean Enchilada Bake with Roasted Vegetables

A flavorful and satisfying layered enchilada bake, featuring tender black beans, colorful roasted vegetables, and spicy enchilada sauce, topped with melted cheese and fresh cilantro crema.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $4.01/serving

Dietary

• Nut-Free
• Egg-Free
• High-Fiber
• Vegetarian
• Kosher
• Halal
• Pescatarian
• High-Protein

Tags

• bake
• comfort food
• spicy
• savory
• kid-friendly
• crowd-pleaser

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 1 red bell pepper (diced)
• 1 green bell pepper (diced)
• 3 clove garlic clove (minced)
• 1 can black beans (15 ounce, rinsed and drained)
• 1 can diced tomatoes (14.5 ounce, drained)
• 1 cup corn (fresh, frozen or canned, drained)
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can red enchilada sauce (10 ounce)
• 9 corn tortillas (6-inch)
• 1.5 cup shredded cheese (Monterey Jack or cheddar)
• 0.25 cup sour cream
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
3. Stir in the minced garlic cloves, rinsed and drained black beans, drained diced tomatoes, and corn. Add ground cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 3-5 minutes, allowing flavors to meld.
4. Pour about 1/4 cup of the red enchilada sauce into the bottom of a 9x13 inch baking dish, spreading evenly.
5. Dip each corn tortilla briefly into the remaining enchilada sauce to soften (this helps prevent them from tearing). Fill each tortilla with about 1/4 cup of the black bean and vegetable mixture and a sprinkle of shredded cheese. Roll up tightly and place seam-side down in the prepared baking dish.
6. Once all tortillas are rolled and arranged in the dish, pour any remaining enchilada sauce over the top. Sprinkle generously with the remaining shredded cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. While the enchiladas bake, mix sour cream and chopped fresh cilantro for a simple crema, if using.
9. Remove from the oven, let rest for 5 minutes, then serve with a dollop of cilantro crema and extra fresh cilantro if desired.

Notes

Leftovers are fantastic! Store individually portioned enchiladas in airtight containers. Reheat in the microwave or oven until heated through.

Nutrition (per serving)

• Calories: 520
• Protein: 24.5 g
• Carbohydrates: 65.2 g
• Fat: 19.3 g
• Fiber: 15.5 g
• Sodium: 1250 mg
• Saturated Fat: 8.5 g
• Sugar: 7.1 g
• Cholesterol: 30 mg