Looking for a delicious and spicy vegetarian dish that's easy to make? Try these Spicy Black Bean and Vegetable Enchiladas with Rice! Packed with protein, fiber, and vitamins, this dish is not only tasty but also healthy.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, diced (optional)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable broth
- 8-10 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
To start, preheat your oven to 375°F. In a large frying pan, heat the olive oil over medium heat. Add the diced red and green bell peppers, red onion, garlic, and jalapeno pepper (if using). Cook for 5-7 minutes, or until the vegetables are tender.
Add the drained and rinsed black beans to the frying pan, along with the chili powder, ground cumin, smoked paprika, cayenne pepper, and vegetable broth. Stir well and cook for another 5 minutes, or until the liquid has been absorbed.
To assemble the enchiladas, spoon some of the black bean and vegetable mixture onto a corn tortilla. Roll the tortilla tightly and place it seam-side down in a 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
Sprinkle the shredded cheddar cheese over the top of the enchiladas. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Serve the enchiladas hot, topped with chopped fresh cilantro and a side of cooked rice. Enjoy the spicy and flavorful dish!
