Black Bean Enchiladas packed with seasoned black beans, corn, bell peppers, and onions all covered in enchilada sauce and cheese are an easy vegetarian Mexican dish that is hearty, filling, and delicious.
1
Preheat the oven to 350 degrees. Lightly coat the bottom of a large baking dish with enchilada sauce. Heat the olive oil in a large skillet. Add the onions and bell peppers. Cook for 4-6 minutes until beginning to soften.
3
Wrap the tortillas in a damp paper towel and heat them for 30-60 seconds. Make sure they are pliable, this will help to prevent breaking. You can also spray them with a touch of cooking spray when warm to further prevent breaking. For a more traditional option, lightly fry each tortilla for 5-7 seconds per side in vegetable oil. Gently fill each tortilla with the black bean and corn mixture. Roll tightly and place seam side down in the baking dish. Optional: Before filling the tortillas, dip each one in warmed enchilada sauce. This step works better when the tortillas have been lightly fried.
4
Once all the enchiladas are filled, pour the remaining sauce over top. Sprinkle with the shredded cheese. Bake for 20 minutes or until the cheese is melted and the sauce is bubbling on the edges. Serve with all your favorite toppings.