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pinto bean veggie enchiladas seen from the top
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Pinto Bean Veggie Enchiladas

Pinto bean veggie enchiladas. These vegetarian enchiladas are filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese. The perfect nutritious comfort food.
Course Main Course
Cuisine Mexican, vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 small broccoli crown, chopped into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium garlic cloves, minced
  • 1 bell pepper (red, orange or yellow), diced
  • 1 can (19oz/340ml) pinto beans, about 1 3/4 cup
  • 1 cup corn, fresh or frozen
  • 2 teaspoons chili powder
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon salt
  • 6 12" whole wheat flour tortillas
  • 2 cups cheese (Cheddar and/or Monterey Jack), shredded

Enchilada Sauce

  • 2 tablespoons butter or margarine
  • 2 tablespoons flour, white or whole wheat
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin, ground
  • 1/2 teaspoon garlic powder
  • 1 cup tomato paste
  • 1 1/2 cup water or unsalted vegetable broth
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350F.
  • Prepare the enchilada sauce:  In a small saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne if using. Cook one minute until fragrant. Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes. Set aside.
  • In a large skillet, heat oil over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes. Add the pepper and broccoli. Cover and cook another 5-10 minutes or until the broccoli is bright green. Add the pinto beans, chili powder, cumin and salt. Cook 1-2 minutes.
  • Add ½ cup of the enchilada sauce to the bean mixture. Stir to combine. Remove from heat.
  • Spread ¾ cup of enchilada sauce at the bottom of a 13.5x9.5 inch baking dish (or similar size).
  • Place a tortilla flat on a clean surface. Scoop 1 cup of the bean mixture and place it at the center of the tortilla. Roll the tortilla and place in the dish. Repeat with 5 more tortillas. If you have any mixture left, spread it on top of the casserole.
  • Spread the remaining enchilada sauce on top of the enchiladas. Sprinkle with cheese.
  • Cook for 25 minutes, uncovered.
  • Serve with avocado, salsa, sour cream (or plain Greek yogurt) or other
    desired toppings.

Notes

For a faster option, use store-bought enchilada sauce.