Vegetarian Black Bean Enchiladas
March 1st, 2011 § 45 Comments
Something you may not know about me is that I eat a mainly vegetarian diet. And not for any particular reason either, I just find myself living day in and day out without paying much mind to meat. I’m lucky to love nuts, seeds, beans, tofu, tempeh, and generally anything else that might make my mother cringe.
In fact, if it weren’t for this blog and my constant urge to diversify the dishes I share here, I wonder how often I’d buy and make chicken. I also wonder how many ways I’d try to squeeze cake into breakfast, snack, lunch, snack, dinner, snack, dessert. Did I mention snack?
Yes, I adore the succulence of a perfectly seared steak, the sweet smokiness of pulled pork, and the way lamb seems to melt on my tongue after a day of slow cooking, but I could go days, weeks, even months without ever really noticing that I’ve missed those tastes. And yes, last weekend I was over the moon to attend Cochon 555, essentially a massive heritage pork festival where I spent three hours eating everything from pork ravioli to pork belly sliders to bacon brittle gelato. And yes, even after hearing that it’s barely identifiable as ‘meat’, I’d still rather eat at Taco Bell than just about any other Mexican spot. Chalupas or bust.
But still. Those days and events are few.
I know that there are volumes to be written about the merits of going without meat even once a week. The impact on health, wealth, and the environment. But I’ll let others write those pages. Sometimes I wonder if we haven’t missed at least one aspect of the point behind letting go of meat-centricity. What if instead of praising our smaller carbon footprint and going easy on our arteries, we simply said, “Hey, did anyone realize that plant-based dishes can be different and absolutely delicious?” The point being that we don’t need to find the reason why we’re stepping out of the box, but instead the reason why we’ve limited our culinary creativity in the name of tradition. Not the why, but the why not?
I get that kobe beef will always taste as luscious as butter and that turkey, carved on Thanksgiving, will be nostalgically and physically satisfying. But the frontier for vegetable exploration is still fairly unsettled in my book. Who says lentils aren’t as lovable? Grilled portobello mushrooms as “mmm” inducing? Well, no one.
I’ve experimented up a storm. A few failures of note. A few, “Let’s never try this again.” The hard part isn’t pleasing my palate, but the one belonging to my beloved, Daniel. Convincing him that tofu isn’t only a savory marshmallow has been grueling. Perhaps trickery was involved. A wink as I placed the top bun on our “burgers.” Fingers crossed behind my back while presenting a bowl of chili missing the carne. Whatever white lies I may or may not have told have been worthwhile. Our kitchen now is a much more adventurous place. And not just because I have a penchant for throwing pots and pans and swearing.
These enchiladas are a vegetarian meal that Daniel requests over and over again. He loves them and so do I, though my love for them has lots to do with how quick, cheap, and eeeaaassy they are. I hope Sandra Lee will forgive me for borrowing her branding here, but…these are semi-homemade and fabulous. Chunky rice and beans mixed with sweet bell peppers inside flour tortillas, smothered with salsa and melted cheese. Find something better than melted cheese and then call me. I’ll be waiting patiently by the phone.
A few recommendations: Never waste money or energy buying enchilada sauce, especially since salsa is a world tastier and more all-purpose. Also, buy a few packets of natural taco seasoning. And though I do love the one by Old El Paso, it’s got about a million and one foreign ingredients so I’d opt for Trader Joe’s version if you can. Otherwise, a little MSG never killed anyone. Well, it may have, and I just don’t know. Taco seasoning is great to have on hand in any case. Whip these up for your family and serve them with hot sauce and sour cream.
Dinner is served.
In a large bowl, mix 2 cups brown rice, a rinsed and drained can of black beans, 1 bag of defrosted tri-color peppers, 3/4 cup medium salsa, and 1 packet taco seasoning. I like to use taco seasoning packets from Trader Joe’s because they don’t contain 57 tablespoons of MSG and the ingredient list is short.
Divide the mixture among twelve 6″ flour tortillas. Roll each tortilla tightly around the filling and place them side by side in a greased 13×9″ baking dish, whose bottom has been coated with 1/2 cup of salsa.
Spread 1 1/4 cups medium salsa evenly over the top of the rolled tortillas, then sprinkle with 1 1/2 cups shredded Mexican blend cheese.
Bake for 18-20 minutes at 350 degrees F, until the cheese has melted.
Vegetarian Black Bean Enchiladas
serves 6
12, 6″ flour tortillas (~100 calories each)
2 cups cooked brown rice
1, 15 oz can black beans, drained and rinsed
1, 16 oz bag frozen bell pepper strips, cooked and drained
1 packet taco seasoning
2 1/4 cups medium salsa, divided
1 1/2 cups shredded Mexican blend cheese
Preheat the oven to 350 degrees F. Coat a 13×9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.
In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.
Nutrition info for 1/6 of entire recipe (2 enchiladas):
Calories: 501, Fat: 14.9g, Carb: 72.4g, Fiber: 10.2g, Sugars: 5.4g, Protein: 21g
Awesome. I have been a vegetarian for 2 years and I’m sure you are aware that there aren’t a lot of new and exciting recipes out there. These look delicious and I love the salsa tip. That makes so much sense!
Thank you!
I eat a mainly vegetarian diet as well simply because I don’t crave very many meat dishes. When I do, I eat them. Simple as that. I really like what you wrote about vegetarian dishes being delicious as opposed to preaching about animals and carbon foot prints. I think if more people focused on the taste of vegetarian meals, others would be more likely to try it. Once you start preaching, they tune you out. This meal looks fabulous and this is a very well written post. Thanks!
I love black bean enchiladas! I can’t wait to try this version!
Looks simple but delicious
Love your photos!
THESE are speaking my language! I love veggie enchiladas!
These look like the perfect weekend dinner! I will have to try them!
Thanks Erica!
Yum yum! Can you say approximately how much taco seasoning is in a packet? Up here in Canuck-ville we don’t have a TJs, and I already have what seems like an endless jug of it from Costco…
Cheers!
Hey! I think about 2 tablespoons?
These sound amazing!! I love enchiladas – and I rarely eat meat either. Not for any reason other than the fact that Im just not interested. That, and beans are SO much easier to cook.
How have I never known that TJ’s has taco seasoning??? What aisle is it in?
In the canned food aisle, next to the beans and the spices! It’s fabulous!!
I would love to eat more vegetarian meals but my boyfriend likes it otherwise so we try to compromise in the middle… these look delicious too! I made some chorizo and butternut squash enchis this week w/ a mexican spiced crema that turned out pretty great – but maybe my next batch will have to be meat-free! Beautiful pics too, as always
chorizo and butternut squash enchis this week w/ a mexican spiced crema? WHAT?! That sounds out of this world!
Oooh will have to try this next time I have a craving for enchiladas! I always go with the Campbell’s recipe: tortillas filled with chicken, sour cream, and cream of chicken soup mixed together (sometimes with taco mix or enchilada sauce mixed in), topped with salsa and cheese. This one sounds waaay healthier though
Ooo that sounds goooood Bee! Love anything with sour cream!
[...] go drool over these, and then make them! Vegetarian Black Bean Enchiladas from Can You Stay For [...]
I cannot wait to try that recipe!!
[...] all-time favorite enchiladas are my mother-in-law’s recipe. But when I saw Andrea post these Vegetarian Black Bean Enchiladas last week, I wanted them immediately. I refrained, until this evening, and boy did they ever make a [...]
Thanks for providing the nutrtional profile. These look incredible and I’ve been in a Mexican mood! Thanks!
You’re welcome! Thanks for reading!
I made these last night and my husband and I agree that they are amazing! Having leftovers for lunch today and saving the rest of them for a couple nights this and next week.
YAY! Thanks for the feedback Kelli, I’m so happy to hear it
[...] of some laundry, blowing my nose, maybe some grade input, and of course, dinner. I am trying a recipe from a new blog I came across…hope it turns out [...]
Silly question, but I MUST know…what kind/brand is that orange baking dish?? I LOVE the color orange and love having orange things in my kitchen (my Le Creuset pots, my measuring cups, spatulas…). Orange gets such a bad rap but it’s lovely in my humble opinion.
These were fantastic. The only thing that I changed was that I added my own spices instead of using a package of taco seasoning (all the ones that were available were extremely sodium-laden and I’m trying to cut back). I used chili powder, cumin, cilantro, paprika, and some cayenne pepper.
Anyway, they were fabulous and filling. Great leftovers for lunch the next day too!!
So happy to hear it Jenn! Thanks doll
These were great! And lots of freezable leftovers Awesome! I did add some onions and the TJs spice packet was a little spicy, but hey that’s just an excuse for extra sour cream!
These are awesome!!! And I love having leftovers, too… I used salsa verde since my boyfriend is allergic to tomatoes but it still came out great!!!
Just made this, ate it, and loved it! Can’t wait to bring some leftovers to work tomorrow!
[...] quick and easy recipe is a bit altered from the original state. It was intended to be Black Bean Enchiladas from Can You Stay for [...]
[...] is ubiquitous in California. I guess that latent presence really made an impression because I saw this recipe for vegetarian black bean enchiladas while I was still in The Hague and it was still on my mind when I got home. Also, Tom, who lived [...]
[...] These enchiladas have peppers and beans and don’t pre-cook their filling, either. Otherwise, this recipe and I don’t see eye to eye. I only use taco seasoning for tacos because, well, I’m not really trying to get terribly authentic with those. [...]
Dearest Andie,
Serendipitously, in an effort to use some canned goods I had laying around, I just made something like these last night! A few changes–instead of peppers, I used organic corn and corn tortillas to go with them, and (this is a great one!) cinnamon as the main seasoning, along with a little cumin and garlic salt. The cinnamon is a total inspiration from a lovely local vegetarian place, and what a hit! I’m a meat eater and always will be, but I love going meat-free as often as I can, too.
More importantly (and I hope you read this!), I just wanted to tell you that your blog and your writing is absolutely wonderful. Your “exercising history,” “peace with food,” and “what I miss” sections left me moved and tearful and inspired, and, in part because of you, I’m embarking on a major lifestyle change in the new year. From the bottom of my heart, thank you for your beautiful words.
XO,
Katie
P.S. Also just wanted to pass on, in the spirit of this recipe and the TJ’s shout out, that I just discovered Trader Joe’s amazing, fat-free, ALL NATURAL sour cream–only 15 calories a serving and DELISH. Enjoy!
[...] on Pinterest and started searching, and my first recipe is Black Bean Enchiladas (see the original here). The recipe is very simple, took about 40 minutes from start to finish, and is pretty inexpensive! [...]
WOW… these were seriously AMAZING!! We have significantly cut down our meat intake and have been on the look out for some good recipes… this made the cut!! My husband even had me pop another batch in so he could take them for lunch the next day. Thank you!
These look amazing… Making them for my roommates tomorrow… One quick question, do you need to cook the rice before you but it in the tortillas?
Hey! Yes, you have to cook the rice first
Thank you, Andie! I made these today and they’re delicious. Enchiladas are one of my favorite dishes. I used salsa from the grocery store and it worked well, but I am wondering – do you make your own or buy from the store? If so, do you have a preferred brand? Thank you!
These were absolutely delicious! I used homemade wheat tortillas and added about 1/2 lb. lean all natural ground beef-hubby likes some meat. We had tons of leftovers which was great, because we were able to eat on it for a couple days!
These look fantastic and are on the menu for the week!
I’m wondering if you’ve ever frozen them (pre-cooked). If so, did it freeze and cook well or would you not suggest it?
Hi Jenni! No, I’ve never tried freezing them. If you try it, let me know how they turn out
Andie
This recipe looks delicious!
As a person living with migraines and an advocate for others living with them, I always like to point out that MSG is an extremely common migraine trigger and good to avoid for people prone to migraine attacks.
Can’t wait to try these enchiladas!
Is the rice cooked or uncooked and do you heat up the mix before putting it in the tortilla?