Vegetarian Enchiladas
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet onions, finely chopped
- 1 red bell pepper, cut into ¼-inch pieces
- 4 garlic cloves, thinly sliced
- Salt and black pepper
- 1½ teaspoons ground cumin
- 1(15-ounce) can fire-roasted tomatoes, crushed
- 2 teaspoons chili powder
- ½ teaspoon hot sauce
- ¼ cup sour cream, plus more for serving
- 2 (15-ounce) cans black beans, rinsed
- 5 ounces Cheddar or Monterey Jack cheese, grated (about 1¼ cups)
- 10 to 12(6-inch) soft corn or flour tortillas
Step by Step Instructions
STEP 1
Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
STEP 2
Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper.
STEP 3
Add the black beans and ½ cup cheese to the remaining vegetables in the skillet and stir to combine.
STEP 4
Pour half the enchilada sauce (about 1½ cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
STEP 5
Line up the filling, tortillas and baking dish in a row. Place a little more than ¼ cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
STEP 6
Pour the remaining sauce over the enchiladas, then sprinkle with remaining ¾ cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and serve immediately.