By emensah m
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add a tablespoon of oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes.
Add the chopped bell pepper and drained black beans to the skillet. Stir and cook for another 5 minutes until the peppers are softened. Season with salt and pepper to taste.
Take a 9x13 inch baking dish and spread about 1/2 cup of enchilada sauce on the bottom to prevent sticking.
Fill each corn tortilla with a few spoonfuls of the black bean and bell pepper mixture. Add about 2 tablespoons of shredded cheese to the filling, then roll up the tortilla tightly and place it seam-side down in the baking dish.
Repeat the filling and rolling process until all tortillas are filled and placed in the baking dish, using all of the filling mixture.
Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream on top (or plant-based sour cream) and enjoy!
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By emensah m
This recipe is ready in 40 minutes and features corn tortillas, black beans, bell peppers and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add a tablespoon of oil. Once hot, add the diced onion and cook until translucent, about 3-4 minutes.
Add the chopped bell pepper and drained black beans to the skillet. Stir and cook for another 5 minutes until the peppers are softened. Season with salt and pepper to taste.
Take a 9x13 inch baking dish and spread about 1/2 cup of enchilada sauce on the bottom to prevent sticking.
Fill each corn tortilla with a few spoonfuls of the black bean and bell pepper mixture. Add about 2 tablespoons of shredded cheese to the filling, then roll up the tortilla tightly and place it seam-side down in the baking dish.
Repeat the filling and rolling process until all tortillas are filled and placed in the baking dish, using all of the filling mixture.
Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Remove from the oven and let cool for a few minutes. Serve with a dollop of sour cream on top (or plant-based sour cream) and enjoy!
Calories per Serving: 400
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