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This vegetarian black bean enchilada recipe is so easy. It uses frozen bell peppers, taco seasoning, and salsa! No enchilada sauce required.
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Easiest Ever Vegetarian Black Bean Enchiladas

These vegetarian black bean enchiladas couldn't be easier! They're made with frozen bell peppers, taco seasoning, and salsa!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: black bean enchilada recipe, easy enchilada recipe, vegetarian enchilada recipe
Servings: 6 Servings
Calories: 501kcal
Author: Andie Mitchell

Ingredients

  • 12 6 inch flour tortillas about 100 calories each
  • 2 cups cooked brown rice
  • 15 ounce can black beans rinsed and drained
  • 16 ounce bag frozen bell pepper strips cooked
  • 1 packet taco seasoning
  • 2 ¼ cups medium salsa divided
  • 1 ½ cups shredded Mexican blend cheese

Instructions

  • Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with cooking spray and spread ½ cup of salsa over the bottom. Lay your tortillas out on a clean work surface.
  • In a large bowl, mix the rice, beans, peppers, taco seasoning, and ¾ cup of the salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream, if desired.

Nutrition

Serving: 2g | Calories: 501kcal | Carbohydrates: 72g | Protein: 21g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 1704mg | Potassium: 823mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3175IU | Vitamin C: 101.1mg | Calcium: 314mg | Iron: 4.7mg