Vegetarian Black Bean Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 1 (15-ounce) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup salsa
• 8 flour tortillas
• 1 cup shredded cheese
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Greek yogurt or sour cream, for topping

Directions

1. Preheat oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the jalapeño pepper, black beans, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
4. Add the vegetable broth and salsa and simmer for 10 minutes.
5. Remove from heat and stir in the cilantro.
6. Spread about 1/4 cup of the bean mixture onto each of the tortillas and sprinkle with some of the cheese.
7. Roll the tortillas up and place seam side down in an oven-safe baking dish.
8. Top with the remaining bean mixture and cheese.
9. Bake for 20 minutes or until the cheese is melted and bubbly.
10. Serve with Greek yogurt or sour cream and extra cilantro, if desired.

Interesting Facts

• Black beans are an excellent source of plant-based protein and dietary fiber.
• This recipe is vegan if you use vegan cheese.
• For a gluten-free version, use corn tortillas instead of flour tortillas.