Black Bean and Vegetable Enchiladas


  • 3 cups dried black beans
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 cup julienned green bell pepper
  • 1 cup julienned red bell pepper
  • 1 cup julienned onion
  • 1 cup julienned carrots
  • 1 tablespoon fajita seasoning
  • 2 tablespoons chopped cilantro
  • 1 tablespoon ground cumin
  • 1 tablespoon lemon juice
  • 2 cups chopped green onions
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded Cheddar cheese
  • 12 (8 inch) flour tortillas
  • 2 cups tomato sauce*
  • 1 cup salsa
  • 1 tablespoon chopped fresh oregano
  • 1 cup sour cream
  • 1 cup guacamole


  1. * PrepareTomato Sauce. Melt 2 tablespoons margarine over medium-high heat. Stir in 1/2 cup chopped onion and 3/4 minced garlic; cook until onion is tender. Stir in 4 cups diced canned tomatoes, 1/4 cup chopped fresh basil, 1/4 teaspoon dried oregano leaves, 2 bay leaves, and a pinch of sugar. Reduce heat to low; simmer 20 minutes, stirring occasionally. Remove bay leaves.
  2. Cover beans with cold water; let stand overnight. Drain; place beans in medium saucepan. Cover with 2 quarts of water. Bring to a boil; reduce heat to low. Season with salt. Simmer 45 minutes or until cooked through; drain. Heat oven to 350 degrees F.
  3. Heat oil in large skillet; add garlic, cook until softened. Add green peppers, red peppers, onions, and carrots. Cook until tender. Stir in fajita seasoning, cilantro, cumin and lemon juice; mix well. Divide cooked beans in half. Mash one half; add to vegetables. Add to remaining beans, green onions and 1/2 cup Monterey Jack cheese and 1/2 cup Cheddar cheese. Divide filling onto tortillas. Fold 2 sides toward filling; roll up.
  4. Combine tomato sauce, salsa and oregano; pour over enchiladas. Sprinkle with remaining cheese.
  5. Bake for 30 minutes or until heated through and cheese is melted.
  6. Serve with sour cream and guacamole.

Yield: 6 servings | 4 cups tomato sauce

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