Black Bean Veggie Enchiladas
I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! —Nicole Barnett, Centennial, Colorado
Reviews
Great recipe full of flavor. I added some shredded chicken breasts seasoned with taco seasoning to the enchiladas just because I had some left from another meal. And it was really good. I will definitely make this again.
Excellent! Flavorful & healthy. Followed the recipe to the letter. Next time, though, I will use a little more enchilada sauce.
This recipe is so good and a healthier version of most! The wheat tortillas give it a fresh different taste. Who says you can't have enchiladas and still watch your diet?
I added salsa and fresh cilantro to the filling, and additional enchilada sauce over the top. Yummy!
Delicious! After baking I topped the enchiladas with sour cream, fresh cilantro (also fresh cilantro inside the enchiladas) and avocado.
This recipe was good. I added sweet potatoes, fresh cilantro and used salsa instead of the enchilada sauce. We used more cheese and sauce than the recipe called for. I think this is a good basic recipe that we will use many variations on. We served this recipe with sour cream.
I used more enchilada sauce, and more cheese and covered while baking. But, a total hit, and I'll keep this one!
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I didn't love this recipe. We found it to be a bit dry and lacking in flavor.
Good recipe. The next time I make this dish I will use fresh cilantro, add some cubes chicken and cover the enchiladas before baking. Garnish with shredded lettuce. This is a really good basic recipe for those watching their weight.