Enchiladas with black beans – Vegetarian

These vegetarian enchiladas with black beans are the perfect comfort food: wholesome, satisfying, and packed with flavour.

Rolled in soft tortillas and filled with a hearty mix of black beans, vegetables, and warming spices, they’re topped with a rich sauce and melted cheese for that irresistible finishing touch.

Whether you’re a vegetarian or simply looking for a meat-free meal that doesn’t compromise on taste, this dish delivers bold, satisfying flavour in every bite. Great for weeknight dinners, meal prep, or sharing with friends and family!

Ingredients: (for 2 portions / 4 wraps)

• 300 g black beans (canned, drained)
• 3 Roma tomatoes
• 4 tortilla wraps
• 70 g tomato paste
• 1 lime
• 50 g grated cheese (I used Gouda)
• 1 teaspoon sugar
• 2 garlic cloves
• 1 bell pepper
• 1 bunch of green onions
• 100 g Greek yogurt
• 130 ml water
• 20 ml olive oil
• Salt and pepper, to taste
• 1 tablespoon Mexican spice mix
• 1 tablespoon BBQ seasoning mix

Preparation:
Peel the garlic cloves and press them through a garlic press or finely mince them. Wash the bell pepper, remove the seeds and stem, then cut it into small cubes. Rinse the tomatoes thoroughly and dice them evenly.

Zest the lime, then squeeze the juice into a small bowl.

In a bowl, combine 3-4 tablespoons of the diced tomatoes with a teaspoon of sugar, the lime juice and zest, and 3–4 tablespoons of chopped green onions. Season with salt and pepper, then mix well. Set aside.

Heat the olive oil in a large frying pan. Once hot, add the crushed garlic, chopped green onions, and diced bell pepper. Stir well and sauté over medium heat for about 5 minutes, stirring frequently.

Next, add the drained and rinsed black beans, tomato paste, both the spice blends, and the remaining chopped tomatoes.

Pour in the water, stir everything together, and let it cook for 3–4 minutes.

Meanwhile, preheat the oven to 200°C and get a baking tray ready. Divide the yogurt into four equal portions and spread one portion over each tortilla. Spoon a quarter of the bean mixture onto each wrap, roll them up, and place them on the prepared tray.

Repeat the process for all four wraps.

Once all the wraps are on the tray, spoon the prepared tomato and lime zest mixture over them. Then sprinkle the grated cheese evenly across all four wraps.

Bake in the preheated oven for 12–15 minutes, until the wraps are golden and the cheese is melted and slightly browned. Season with a pinch of salt and pepper, then serve.

If you try the recipe, let me know how you liked it! 😊

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