Roasted Red Pepper & Black Bean Enchiladas

Enchiladas in white dish covered in melted cheese and avocado slices.

Roasted Red Pepper & Black Bean Enchiladas

You'll love every bite of these cheesy black bean enchiladas with sweet roasted red peppers. This satisfying vegetarian dinner is filled with flavor, requires only 7 ingredients, and is meat eater approved!

Course Main Course

Cuisine American, Mexican

Keyword black bean enchiladas, vegetarian enchiladas

Freezer Friendly Yes

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 297kcal

Author Bethany Kramer

Ingredients

10 flour tortillas (small to medium sized)
2 red bell peppers, cored and deseeded
2 tablespoons oil
2 14 oz canned black beans, drained
1 teaspoon garlic powder
1 cup enchilada sauce
3/4 cup Mexican blend cheese
salt to taste

Instructions

Peppers: Set oven on HIGH broil. After coring and deseeding peppers, brush them with oil. Lay on a pan and carefully place in oven. Broil peppers for 3ish minutes before removing pan and turning peppers, repeat until peppers are fully cooked and very charred/roasted (10-12 minutes total). Remove and let cool. Use a paper towel to carefully peel away peppers skin. Then dice peppers and set aside.
Black Beans: Add beans to pot on low to medium heat, simmer for 8-10 minutes with salt to taste and garlic powder. Stir occasionally. The beans & liquid should should reduce and thicken.
Assemble enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Then assemble tortillas with a spoonful of black beans (2-3 tablespoons) and sprinkle of diced peppers, roll up and place in baking dish. Repeat until ingredients are finished up. Cover evenly with remaining sauce and sprinkle with cheese. Bake uncovered at 350F for 15 minutes - top with avocados and chopped cilantro. Enjoy!

Notes

Keep leftovers fresh by storing in a glass airtight container chilled in the fridge for 3-5 days. Reheat in oven at 350F covered with foil or microwave.

Freeze by assembling enchiladas in a dish with sauce and cheese - do not bake. Wrap thoroughly with plastic wrap, then freeze for 1-2 months. When ready to prepare, remove and let thaw before baking at 350F for required cook time.

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