As you may have come to notice, I love Mexican food. I honestly could it eat every day, but one should not eat gooey, cheesy deliciousness every day. This is why I tend to spread out my enchilada love and try to only eat them once a quarter. Usually, I make a classic chicken, cheese, and onion enchilada, but I wanted to actually hit up my Pinterest board and try out one of the thousands of pins I had saved. Here is where I found the Cookie and Kate recipe for Veggie Black Bean Enchiladas. What had me intrigued was her use of broccoli in the recipe, which you usually don’t find in veggie enchiladas. I do highly recommend her homemade enchilada sauce, but I understand if you use a store bought brand, or maybe even your own recipe! While I made a few adjustments to my own taste preference, this girl knocked it out of the park with this recipe. I added a little more spiciness, because, well, I’m spicy. So omit the cayenne if you want a more mellow, yet delicious enchilada.
- 2 tablespoons olive oil
- 1 small red onion chopped
- 1 small head broccoli cut into small florets
- 1 red bell pepper chopped
- 1 can black beans drained and rinsed
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- pinch cayenne pepper
- 1 teaspoon tomato paste
- 1 cup shredded 2% Mexican cheese divided
- 1 teaspoon salt to taste
- 8 whole wheat tortillas 8"
- 2 cups enchilada sauce
- cilantro optional
Preheat oven to 400 degrees and grease a 13 x 8" baking dish.
In a large skillet (I prefer cast iron), heat olive oil over medium high heat. Add onions and cook until translucent. Add broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet (or pan) to steam the vegetables a bit. Stir occasionally to avoid browning. Cook for 8-10 minutes or until the broccoli is bright green and tender.
Add cumin, chili powder, cinnamon, and cayenne and stir until mixed. Lower heat to low, add black beans, salt, 1/4 cup cheese, and 2 tablespoons of enchilada sauce. Once combined, turn heat off and set aside.
Pour 1/4 cup of enchilada sauce into the baking dish and spread to just cover the bottom of the dish. To assemble, spread 1/2 cup vegetable/bean mixture in a line down the middle of the tortilla on a flat surface, such as your cutting board. Fold a little bit of the bottom and top of the tortilla so you can roll it tightly together from left to right. Place seam down into baking dish. Repeat 7 more times to fill the baking dish.
Pour remaining enchilada sauce over the tucked in enchiladas, spreading it out evenly. It is okay if the ends of the enchiladas are not covered. Sprinkle remaining cheese over the enchiladas.
Place in oven on a middle rack and bake for 20 minutes. Add additional time if you like a crispier cheese. Serve and enjoy.
Source: Cookie and Kate