Recipe: Black Bean Enchiladas

February 2021


  • 2 large portobello mushroom caps, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • 1 (15-ounce) can of black beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 1/2 cup vegetable broth or water
  • 3 cups red enchilada sauce, storebought or homemade
  • 1 1/2 cups guacamole, store-bought or homemade
  • 12 (8-inch) corn tortillas

For the garnish:

  • 1 cup thinly sliced romaine lettuce
  • 1 to 2 radishes, julienned
  • 2 tablespoons minced red onion
  • Torn cilantro or parsley
  • Sour cream or Greek yogurt, optional


Preheat the oven to 400 F.

In a large skillet, heat the olive oil over medium-high heat. Saute the sliced veggies for 6 to 7 minutes until tender. Add the drained and rinsed black beans, garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and vegetable broth or water. Cook for 2 minutes until the liquid is thickened into a sauce.

Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.

Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.

Fill each tortilla with 1/4 cup of the vegetable filling and about 2 tablespoons guacamole, running in a line down the center. Roll it up and place it in the baking dish, seam side down. Once all of the tortillas are in the dish, pour the remaining 2 cups of enchilada sauce over the top.

Bake for 5 minutes until warmed through. Top with garnishes and serve.