Vegetarian Enchiladas

Incredibly easy and flavorful Tex-Mex style enchiladas with beans, bell peppers, onions, spices, a delicious sauce, and cheese. You can use canned or homemade beans and enchilada sauce and it's ready in less than an hour from start to finish! Feel free to add other ingredients into the bean mixture (e.g. tomatoes, cilantro, jalapenos etc) while cooking.

To learn make your own easy enchilada sauce, click here

The recipe is here, and pictures of the process are below:

Ingredients:

• 2 Tbsp. oil

• 1 ½ to 2 cups black or pinto beans (cooked)

• 1 medium white or yellow onion, diced (about 1 cup)

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 2-3 tsp. of store-bought or homemade taco or fajita seasoning: (1 tbsp. garlic powder, 1 tbsp. chili powder, ¼ tsp. cayenne pepper, 1 tsp. cumin, 1 tsp. onion powder, 1 tsp. salt, 1 tsp. black pepper, 1 tsp. paprika)

• Flour or corn tortillas

• 1 14 oz. can mild red enchilada sauce (about 1 1/2 cups)

• Shredded cheese

• Optional toppings (e.g. sour cream, avocado, cilantro etc.)

Directions:

1. Cook peppers and onions in oil on medium heat until soft (about 5-10 minutes).

2. Add beans and seasonings and cook for another 2-5 minutes.

3. Optional: Toast the tortillas while making the filling. Once toasted place inside a kitchen towel to keep soft and flexible.

4. Preheat oven to 350°F.

5. Prepare a 9x9 inch baking dish. Pour one half of the enchilada sauce into the bottom of the pan.

6. Optional: Lightly coat the tortillas in the sauce on each side.

7. Put about 1/3 to 1/2 cup of bean mixture and some cheese in each tortilla, roll up, and place in pan on top of the sauce. Repeat until pan is full.

8. Pour remaining enchilada sauce on top and top with some more cheese.

9. Bake for 25-30 minutes with lid/cover on.

10. Makes about 6 or 7 enchiladas. Double the recipe for a 9x13" pan.

Prepare your vegetables.

After cooking the vegetables. There is a little browning and that's perfect!

Add in your beans and seasoning.

It's cooked and ready to make enchiladas!

I like to toast my tortillas on each side, regardless of if they're flour or corn). This is optional.

Keep the toasted ones stored and covered with a kitchen towel so they stay soft.

Time for assembly (I didn't use all the cheese :)

Add a layer of enchilada sauce in the bottom of our baking dish.

Optional: Coat the tortillas in sauce on each side before filling.

Add some beans and cheese in each tortilla, and then roll it up to encase the filling.

They're all filled!

Add a layer of sauce on top.

And a layer of cheese and you're ready to bake!

After covering and baking about 30 minutes. Ready to serve!