## Vegetarian Black Bean Enchiladas

Ingredients and Weight:

• 24 corn tortillas (1 pound)
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 large onion, chopped (1 cup)
• 3 cloves garlic, minced
• 1 (4-ounce) can diced mild green chiles
• 1 (28-ounce) can diced tomatoes with green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• Sour cream, chopped fresh cilantro, and chopped red onion (for serving)

Preparation Time:

20 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat a little oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the black beans, green chiles, tomatoes, cumin, chili powder, salt, and black pepper. Cook until heated through, about 10 minutes.
4. Spread 1/4 cup of the black bean mixture down the center of each tortilla. Top with 1/4 cup each of cheddar and Monterey Jack cheese.
5. Roll up the tortillas and place them seam side down in a greased 9x13-inch baking dish.
6. Bake for 20 minutes, or until the cheese is melted and bubbly.
7. Serve hot with sour cream, cilantro, and red onion.

Nutritional Information:

Per serving (2 enchiladas):

• Calories: 450
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 900mg
• Carbohydrates: 54g
• Fiber: 12g
• Sugar: 10g
• Protein: 20g

Dish Characteristics:

• Vegetarian
• Mexican-inspired
• Easy to prepare
• Can be tailored to different tastes (by adding different toppings or fillings)
• Perfect for a party or gathering

User Comments:

• "These enchiladas were delicious! The black bean filling was flavorful and the cheese was gooey and melted perfectly. I will definitely be making these again."
• "I loved that these enchiladas were vegetarian. The filling was packed with flavor and the tortillas were crispy on the outside and soft on the inside."
• "These enchiladas were a hit at my party! Everyone loved them and they were so easy to make."

Special Precautions and Tips:

• If you don't have a 9x13-inch baking dish, you can use a 13x9-inch dish instead.
• If you want to make these enchiladas ahead of time, cook them according to the directions and then let them cool completely. Wrap them in plastic wrap and refrigerate for up to 3 days. When ready to serve, reheat them in the oven at 350°F until warmed through.
• To make these enchiladas vegan, use vegan tortillas, cheese, and sour cream.