Vegetarian Enchiladas

#vegetarian #family-friendly

Total Time: 30-40 min. 

Servings: 2

Ingredients

• 1 bell pepper

• 1 onion

• 8 oz tomato sauce

• 1-15.5 oz can black beans

• 1 ½ Tbsp. olive oil

• 1 tsp chipotle powder

• ½ tsp cumin

• ¼ tsp garlic powder

• About 4 taco sized tortillas

• ½ cup shredded cheddar cheese (divided)

• Salt & pepper, to taste

* Tip: To prevent the tortillas sticking to the aluminum foil, coat the foil with a little oil. 

Cooking Steps

Prep

Preheat the oven to 400°F (205°C). Cover a 9x9 in. pan with aluminum foil or parchment paper. 

Slice the bell pepper into small strips and roughly slice the onion. Rinse black beans.

Saute Vegetables

To a medium skillet, cook sliced onions and bell peppers over medium heat with 1 Tbsp of olive oil. Season to taste with salt & pepper and cook for 3-4 min., or until vegetables are softened.

Add rinsed black beans and cook for 2-3 min. more. Remove from heat.  

Make Sauce

To a small pot over medium heat, pour in 8 oz of tomato sauce. Season with 1 tsp chipotle powder, ½ tsp cumin, ¼ tsp garlic powder, and salt & pepper, to taste.

Stir well and cook for 2-3 min. Then stir in ½ Tbsp. olive oil and cook for 1 min. more. Remove from the heat. Set aside. 

Form Enchiladas

Evenly fill about 4 tortillas with the vegetable mixture. Evenly divide ¾ of the shredded cheddar cheese to the insides of the tortillas. Fold over the tortillas and place them folded side down into the prepared pan. 

Bake 

Cover the enchiladas evenly with sauce. Place the baking pan into the oven and cook for 20-25 min. 

After 20-25 min., cover the tops of the enchiladas with the remaining cheese and bake for an additional 5-10 min., or until the cheese is melted. Remove from the oven and serve!