I am on vacation this month and that is the reason for the sparse number of posts. I will be back to regular schedule in December. This post has been sitting in my drafts for quite sometime now and it was made along with the enchilada sauce that was posted months back. Enchiladas are very easy to make and can be filled with any vegetable or beans and you can keep it healthy by using less cheese. This was the first time I was making enchilada sauce at home and was surprised at how easy it was to put together.
I had initially wanted to use corn tortillas for this, but since they were in the fridge for a while, they were breaking apart. So, I ended up using flour tortillas. Almost time for Thanksgiving, have a happy one friends. Off to the recipe.
Black Bean and Bell Pepper Enchilada
Enchiladas made with black beans, bell peppers, zucchini and homemade enchilada sauce.
Ingredients:
- oil - 1 tsp - I used extra virgin olive oil
- garlic - 2 cloves - chopped
- bell pepper - 2 cups - chopped (green bell peppers)
- black beans - 1 can - roughly 1.5 cups - cooked
- zucchini - 2 cups - diced
- salt - to taste
- pepper - to taste
- enchilada sauce - as needed - Homemade Enchilada Sauce
- cheese - as needed - I used Mexican 4 cheese blend
Instructions:
Heat oil and saute garlic. Then add the bell pepper and black beans and allow to cook for a few minutes. Next add zucchini, salt and pepper and cook until the vegetables are tender.
Pour some enchilada sauce to cover the base of the pan and start assembling the tortillas. Place a few tbsp of the vegetable mixture, sauce and cheese on the tortilla. Roll and place it seam side down in the pan. Repeat for all tortillas. Bake in a preheated 375F oven for 15 minutes and serve warm.
1. Store bought enchilada sauce can also be used.
2. Homemade sauce freezes well.
1 year ago: Drumstick Garbanzo Kurma
Pictorial
1. Heat oil and add the chopped garlic. Saute for a few seconds.
2. Add bell peppers and black beans.Saute for 5 - 6 minutes.
3. Add the zucchini. Add salt and pepper to taste.
4. Turn off the stove when the vegetables are tender. It took 5 minutes for me.
5. Assembling: Place a few tbsp of the vegetable mixture on the tortilla. Add enchilada Sauce.
6. Add cheese.
7. Roll up the tortilla.
8. Another fold. 
9. Pour enchilada sauce in the pan where the tortillas are going to be placed. Just enough to coat the base.
10. Place the tortilla seam side down in it. Repeat for all tortillas.
11. Ready to go.
12. Pour some more sauce on top.
13. Some cheese. Bake in a preheated 375F oven for 15 minutes.
14. Out of the oven.
Cheesy enchiladas ready. Serve warm with sour cream if needed.
Enjoy!
Linking to Bake Fest #13 hosted by Anu
ohhhhhh lovely Mexican wrap.I love Mexican food.so good….
wow i love it dear, its mouthwatering.
I love this stuffing… delicious
Lovely enchilada …have been wanting to make them. Pictures are really tempting me to try soon!
Wish i get a plate of this healthy enchiladas,none at home like this.So i wont ever make some at home.
Very nice and neatly done. Delicious presentation
Have been waiting for this since that beautiful Enchilada sauce!!