Black Bean Enchiladas
Prep time
Cook time
Total time
A healthy vegetarian black bean enchiladas.
Serves: 9 Enchiladas
  • 1 tbsp. canola oil
  • ½ onion, chopped
  • 1 red bell pepper, seeded & chopped
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ cup red pepper flakes
  • 2 15oz cans black beans, drained & rinsed
  • 1 cup diced tomato
  • Salt & Pepper to taste
  • 9 corn tortilla's
  • ½ cup mexican blended cheese
  1. Preheat oven to 350 degrees
  2. In a skillet add canola oil and onions and cook for about 2 minutes, add the bell pepper and cook for another 5 minutes.
  3. Add the black beans; stir well; add chili powder, cumin and red pepper flakes. Mix until incorporated.
  4. Take a little less than half of the bean mixture and add to a food processor or blender. Blend until incorporated and then add the tomotoes and blend until a sauce forms. Taste test to add salt and pepper.
  5. In a 13 x 9 baking dish, add enough of the black bean sauce to coat the bottom of the dish.
  6. Heat a skillet and add 1 corn tortilla and warm for about 30 seconds per side or if you have a gas oven, place a tortilla right on the burner for about 15 - 20 seconds then flip and heat for another 15 seconds.
  7. Place the about ¼ cup of the black bean mixture into each tortilla, fold and place seam side down in baking dish. Repeat with the remaining tortillas.
  8. Add remainng sauce over top of tortillas and sprinkle with cheese.
  9. Bake for 25 - 30 minutes until cheese is bubbly.
  10. Adapted from Skinny Bitch
Calories per Enchilada: 176.3, Fat: 2.7, Cholesterol: 1.7, Sodium: 368, Potassium: 74.8, Carbs: 29.7, Fiber: 7.8, Sugar: 1.6, Protein: 7.6
Nutrition Information
Serving size: 1 Enchilada
Recipe by Peanut Butter and Peppers at