Vegetarian Black Bean Enchiladas

PregnancyMexicanEasyServes 240 min

Corn tortillas filled with black beans and corn, smothered in mild sauce and melted pasteurized cheddar cheese.

This dish is fantastic for supporting the second-trimester shifts. As your blood volume expands significantly to support the growing baby, iron from the black beans becomes crucial; pairing it with vitamin C from the red bell pepper ensures your body absorbs it effectively. At the same time, the pasteurized cheese delivers a wonderful dose of calcium, which your baby pulls directly to build and harden their tiny skeleton. Finally, the high fiber content of the beans and corn helps keep your digestion smooth and comfortable.

View Nutrition Facts

One serving≈690 kcal · 30 g protein

Calories690 kcal

Protein30 g

Carbs79 g · 9.3g sugar

Fat31 g · 13.1g sat

Fiber17 g

Sodium1,963 mg

Folate211 mcg DFE

Iron5.2 mg

Calcium547 mg

Choline65 mg

Iodine90 mcg

Vitamin D34 IU

Vitamin B120.7 mcg

Zinc4.4 mg

from its ingredients

Ingredients

1 tbsp cooking oil
½ yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 ear corn, kernels sliced off
1 tsp cumin
1 tsp chili powder
½ tsp salt
1 can mild enchilada sauce
6 corn tortillas
4 oz pasteurized cheddar cheese, shredded
¼ cup cilantro, chopped

Method

1Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.
2In a skillet, heat the cooking oil over medium heat. Sauté the diced onion and red bell pepper until softened, about 5 minutes. Add the garlic, cumin, chili powder, and salt, cooking for 1 more minute until fragrant.
3Remove the skillet from the heat. Stir in the drained black beans, corn kernels, and about 1/4 cup of the enchilada sauce.
4Warm the corn tortillas briefly in the microwave (wrapped in a damp paper towel) or on a dry skillet so they don't tear when rolling.
5Spread another 1/4 cup of enchilada sauce across the bottom of the prepared baking dish.
6Fill each tortilla with the bean and vegetable mixture, roll tightly, and place seam-side down in the dish.
7Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, then sprinkle with the shredded cheddar cheese.
8Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
9Let cool for 5 minutes before serving. Garnish with chopped fresh cilantro.

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