Veggie Enchiladas with Black Beans and Roasted Peppers recipe

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Enchiladas lovers this one is for you. This amazing veggie enchiladas with black beans and roasted peppers delivers every time. It’s so cheesy and packed full of flavors. The black beans are creamy, loaded with proteins and oh so tasty. And the soft roasted red peppers adds extra flavors along with jalapeno peppers. It’s so good that you just have to try it.
I just had to share my favorite vegetarian enchilada recipe with you…because we all need more comfort food in our lifes, especially now that summer has given way to fall.
I must admit, I’m not quite ready to let go of summer yet, but I am always ready to embrace comfort food.

What’s great about this Veggie Enchiladas with Black Beans and Roasted Peppers recipe

  • Packed with flavors and so delicious
  • Easy to make and can be prepped in advance – make it in advance and freeze it for later
  • Very easy to make in a vegan and gluten free version
  • Comforting, cheesy and a real crowdpleaser

Vegan version

Although, this recipe s vegetarian it’s so easy to make it vegan. Just switch the cheese out with your favorite vegan cheese and voila. It couldn’t be easier.

Gluten free

If you need a gluten free option, you can easily swith the tortillas for gluten free tortillas.

So how are these Veggie Enchiladas with Black Beans and Roasted Peppers recipe made? It’s really easy:

  • Preheat the oven to 350F.
  • Slice the eggplants into thin slices and and place them on a baking sheet. Brush the slices with olive oil and spread a thin layer of tomato paste on top. Season with a little salt and bake in the oven for 20 minutes.
  • Rinse ans slice the bell peppers and roast them in the oven along with the eggplants.
  • Next, heat the oil in a large pan and add chopped onions and garlic. Saute at medium heat until the onions are softened. Add the drained black beans and tomato paste and let it simmer for a few minutes.
  • Mash the beans with a potato masher or a spoon and let it simmer a few more minutes while the liquid reduces. Pour the bean mixture into a bowl and add salt, cumin, chopped jalapenos, chopped cilantro and 1 cup cheese (can be vegan cheese).
  • Grease a large baking dish with olive oil.
  • Next, place a couple of the baked eggplant slices in each tortilla and top with a few slices of roasted red peppers.
  • Spread 1/4 cup bean mixture on each tortilla and roll it up tightly.
  • Place the filled tortillas in the baking dish seam side down. Top with a drizzle of olive oil and the rest of the cheese.
  • Cover the baking dish with aluminium foil and cook in the middle of the oven 25 minutes. Remove the aluminium foil the last few minutes until the cheese turns golden.
  • Serve with guacamole and garnish with extra chopped cilantro.

Try serving along with my Salsa Recipe and guacamole on the side.

Veggie Enchiladas with black beans and roasted peppers

Enchiladas lovers this one is for you. This amazing veggie enchiladas with black beans and roasted peppers delivers every time. It's so cheesy and packed full of flavors. The black beans are creamy, loaded with proteins and oh so tasty. And the soft roasted red peppers adds extra flavors along with jalapeno peppers. It's so good that you just have to try it.
Course Dinner, Vegan Dinner, vegetarian
Cuisine American, Mexican
Keyword vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Author Simone – Munchyesta.com

Ingredients

  • 2 cups Black Beans Drained
  • 1 bunch Fresh Cilantro or Fresh Basil
  • 2 Eggplants Thinly sliced
  • 4 Roasted Red Peppers
  • 2 cloves Garlic Minced
  • 1 Jalapeno Pepper Finely chopped
  • 1 Onion Finely chopped
  • 2 tbsp Tomato Paste
  • 2 tsp Ground Cumin
  • Pinch of salt
  • Pinch of Chili
  • 12 5.5 inch Tortillas
  • 8 oz Grated Cheese

Instructions

  • Preheat the oven to 350F.
  • Slice the eggplants into thin slices and place them on a baking sheet. Brush the slices with olive oil and spread a thin layer of tomato paste on top. Season with a little salt and bake in the oven for 20 minutes.
  • Rinse and slice the bell peppers and roast them in the oven along with the eggplants.
  • Next, heat the oil in a large pan and add chopped onions and garlic. Sauté at medium heat until the onions are softened. Add the drained black beans and tomato paste and let it simmer for a few minutes.
  • Mash the beans with a potato masher or a spoon and let it simmer a few more minutes while the liquid reduces. Pour the bean mixture into a bowl and add salt, cumin, chopped jalapenos, chopped cilantro and 1 cup cheese (can be vegan cheese).
  • Grease a large baking dish with olive oil.
  • Next, place a couple of the baked eggplant slices in each tortilla and top with a few slices of roasted red peppers.
  • Spread 1/4 cup bean mixture on each tortilla and roll it up tightly.
  • Place the filled tortillas in the baking dish seam side down. Top with a drizzle of olive oil and the rest of the cheese.
  • Cover the baking dish with aluminium foil and cook in the middle of the oven 25 minutes. Remove the aluminium foil the last few minutes until the cheese turns golden.
    Serve with guacamole and garnish with extra chopped cilantro.

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