Vegetarian Black Bean Enchiladas Recipe
View original ↗
A Cozy Kitchen · by Adrianna Adarme★ 5.0 (9)

Vegetarian Black Bean Enchiladas Recipe

NUTRITION · PER SERVING80M COOK
CAL 42%·PRO 54%
CARBS 94G45% OF CAL
20G FIBER10G SUGAR63G OTHER
FAT 45G48% OF CAL
15G SAT30G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Enchiladas filled with black beans, roasted sweet potatoes, and poblano peppers, topped with a homemade red enchilada sauce and cheese. Hearty and flavorful, served with fresh toppings like avocado and cilantro.

mainmexicanbeansvegetarian
View the full recipe on A Cozy Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 large sweet potato (peeled and cut into 1/2-inch cubes)
  • 2 poblano peppers or red peppers (cut into 1-inch squares)
  • 1 tablespoon olive oil (or more if needed)
  • Fine sea salt and freshly ground pepper
  • 3 tablespoons whole wheat flour or all-purpose flour
  • 1 tablespoon chili powder or Ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Pinch ground cinnamon
  • 2 tablespoon tomato paste
  • 2 cups vegetable broth or water
  • 3 tablespoons olive oil
  • 1 teaspoon apple cider vinegar or distilled white vinegar
  • Freshly ground pepper
  • 1 15-ounce can black beans (drained and rinsed)
  • 1/3 cup sour cream (plus more for serving)
  • 1/2 teaspoon fine sea salt
  • 6 to 8 whole grain tortillas ((8-inch))
  • 1 cup shredded Monterrey Jack cheese ((4 ounces) OR a blend of cheeses)
  • 1/4 cup raw pepitas (optional (I forgot these at the store SMH))
  • 1 avocado (sliced into thin strips)
  • Handful of chopped fresh cilantro (for garnish)
PREP
20M
SODIUM
2069MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.