Smoky Black Bean Enchiladas
These smoky black bean enchiladas are loaded with seasoned beans, melted cheese, and smothered in a rich red enchilada sauce. They are a vegetarian freezer meal that satisfies even the most dedicated meat-eaters at the table.
Cheesy vegetarian enchiladas filled with smoky black beans that are perfect for freezing before baking.
Nutrition per serving
Ingredients
Filling
Wraps
Sauce
Cheese
Spices
Vegetables
Instructions
Prepare the Filling
In a medium bowl combine the drained black beans, diced red onion, smoked paprika, salt, and 1 cup of the shredded cheese. Stir until well mixed and the beans are slightly mashed for a cohesive filling.
Assemble the Enchiladas
Pour half of the enchilada sauce into the bottom of a greased 9x13 inch baking dish. Spoon the black bean filling down the center of each tortilla, roll tightly, and place seam-side down in the dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
Bake or Freeze
To bake immediately, cover with foil and bake at 375 degrees for 25 minutes, then uncover and bake for 5 more minutes until the cheese is bubbly. To freeze, cover tightly with plastic wrap and foil before baking. Freeze for up to 3 months.
Reheat from Frozen
When ready to eat remove the plastic wrap, replace the foil, and bake frozen at 375 degrees for 55 to 65 minutes until heated through. Remove foil for the last 10 minutes to allow the cheese to brown and bubble.
Substitutions
Common mistakes
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