Red Pepper and Black Bean Enchiladas

Hey all, it’s Meatless Monday! After a long hiatus, I’m sure you are in need of some more veggies in your diet 😉

These Mexican inspired enchiladas are much healthier than the ground beef and cheese drenched variety you may find at restaurants.  The rainbow of peppers is really pretty too, it just looks fresh and tasty!

This dish is perfect for a large dinner party because it makes a lot. It is also nice to set some aside in the freezer for a go-to meal another night. Or you can eat leftovers for a week. I love leftovers, so hey, this works for me. 🙂

Red Pepper and Black Bean Enchiladas

  • 1 1/2 tbl cumin
  • 1 tsp ground chipotle pepper
  • Salt, pepper and garlic powder (to taste)
  • 2 or 3 large red, yellow or orange bell peppers
  • 1/2 onion, diced
  • 1 cup corn (fresh or frozen)
  • 2 tbl pickled jalapeno, chopped
  • 1 15 oz can black beans
  • 1 28 oz can green enchilada sauce
  • 3 tbl light sour cream
  • shredded cheese for topping
  • 8 burrito sized flour tortillas
  • Chopped cilantro

Preheat oven to 350°. Grease a 15×15 rectangle casserole dish. Slice your peppers into strips, similar to what you see in fajitas. In a large saucepan, heat 2 tbl vegetable oil over high heat. When the oil shimmers, add in the peppers and onions. Sauteé until the peppers blister and the onions brown a bit, again, similar to making fajitas.

Stir in the corn, jalapenos, and black beans, cook for 3 minutes. While still in the hot pan, sprinkle in the cumin, chipotle, salt, pepper and garlic powder, to taste, and stir for 2 minutes until the spices become aromatic. Remove from the hot pan into a bowl, stir in the sour cream.

Take one tortilla and lay flat, spoon a couple tablespoonfuls offset of center of the tortilla.

Start rolling the tortilla up starting at the end with the veggie mixture. Repeat until all tortillas are filled.

Lay into the greased casserole dish. Pour the enchilada sauce over top of the tortillas, let it seep all around the tortillas.  Top with shredded cheese. Bake for 35 minutes, or until bubbly and cheese is melted. I advise putting the casserole dish onto a baking pan, because it might bubble over a bit.


– Erin

6 thoughts on “Red Pepper and Black Bean Enchiladas

  1. These look amazing! I can’t wait to try this; sometimes I feel really heavy after eating red meat so this is a great alternative. Perfect for summertime 🙂

  2. Nom! These look awesome! Ian and I try to eat meatless 2-3 times a week, so this is very helpful! Keep ’em coming!

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