Mexican Black Bean Enchiladas | Vegetarian

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 400°F.

In a saucepan, add 2 tablespoons of olive oil and 3 tablespoons of all-purpose flour to make a roux; stir for 2-3 minutes.

Add 3 tablespoons of tomato paste to the roux and mix well.

Add 1 teaspoon of salt, 1/2 teaspoon of pepper, garlic powder, onion powder, paprika, and chili powder to the mixture.

Add 2 cups of vegetarian broth to the mixture and stir well; bring to a slight boil and then simmer on low for about 10 minutes until thickened.

In a separate pan, sauté 1/2 cup of sliced onion and 1.5 cups of sweet white corn with olive oil for about 5 minutes.

Combine the sautéed onion and corn with black beans, seasoning with salt, pepper, and garlic powder.

Pour a little of the enchilada sauce into the bottom of a baking dish.

Warm 12 corn tortillas in the microwave for about 30-35 seconds to make them pliable.

Grab a tortilla, add a little sauce down the middle, a spoonful of the bean, corn, and onion mixture, and some cheese; roll it up.

Place the rolled tortillas seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas.

Add about 2 cups of shredded cheese on top of the sauce.

Bake in the preheated oven for about 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary