Black Bean Enchiladas

I do a decent job of eating my veggies, but hubby doesn’t. In an attempt to get him eating a little better (and myself really), I’m working on incorporating vegetarian dinners into our meal rotation. We certainly don’t need meat every meal! Tonight it was black bean enchiladas. Hubby did comment that he thought they’d be better with chicken, haha! But really they were quite good and he commented on the fact several times. Looks like it might take a little bit of effort to get hubby over the mental hurdle of not eating meat all the time but we’ll get there, especially if I can pull off meals as tasty as this one!

Black Bean Enchiladas

2 cans black beans, drained and rinsed
1 tsp oil
1 c chopped onion
3-4 cloves garlic, minced
1 c corn kernels
½ c green bell pepper, diced
1 can (4.5 oz) chopped green chiles, drained
2 tsp ground cumin
1 c shredded Monterey Jack cheese
8-10 tortillas
1 1/2 c green chile enchilada sauce
salt & pepper to taste

Preheat oven to 350° and lightly grease a 9×13″ baking dish. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté until aromatic and onions are softened. Add green peppers (and corn if using frozen), sautéing until softened. Stir in beans, cumin, green chiles & corn (if using fresh). Cook for ~5 minutes until warm; partially mash beans. Remove the pan from the heat, mix in 1/2 cup cheese. Season with salt & pepper as desired.

Spoon some of the black bean mixture down the center of a tortilla. Roll up and place seam side down in baking dish. Repeat with remaining tortillas. Pour green chile sauce over the tops of the enchiladas. Cover with foil and bake for 15 minutes. Remove foil, sprinkle with remaining shredded cheese and bake for 10 more minutes until cheese is melted.