{"id":1274,"date":"2025-11-15T12:01:10","date_gmt":"2025-11-15T12:01:10","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/11\/15\/black-bean-enchiladas\/"},"modified":"2025-11-15T12:01:35","modified_gmt":"2025-11-15T12:01:35","slug":"black-bean-enchiladas","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/11\/15\/black-bean-enchiladas\/","title":{"rendered":"Black Bean Enchiladas"},"content":{"rendered":"<h1>Delicious and Nutritious Black Bean Enchiladas Recipe<\/h1>\n<h3>Ingredients:<\/h3>\n<ul>\n<li><strong>10 whole grain tortillas<\/strong><\/li>\n<li><strong>2 cups cooked black beans<\/strong>, drained and rinsed<\/li>\n<li><strong>1 cup corn kernels<\/strong> (fresh, frozen, or canned)<\/li>\n<li><strong>1 red bell pepper<\/strong>, diced<\/li>\n<li><strong>1 small onion<\/strong>, finely chopped<\/li>\n<li><strong>2 cloves garlic<\/strong>, minced<\/li>\n<li><strong>1 teaspoon ground cumin<\/strong><\/li>\n<li><strong>1 teaspoon chili powder<\/strong><\/li>\n<li><strong>1\u00bd cups enchilada sauce<\/strong> (store-bought or homemade)<\/li>\n<li><strong>1 cup shredded cheddar cheese<\/strong><\/li>\n<li><strong>2 tablespoons olive oil<\/strong><\/li>\n<li><strong>Salt and pepper<\/strong>, to taste<\/li>\n<li><strong>Fresh cilantro<\/strong>, for garnish<\/li>\n<li><strong>Lime wedges<\/strong>, for serving<\/li>\n<\/ul>\n<h3>Preparation Instructions:<\/h3>\n<h4>Step 1: Preheating and Preparation<\/h4>\n<ol>\n<li>Preheat your oven to 375\u00b0F (190\u00b0C) and lightly grease a 9&#215;13-inch baking dish.<\/li>\n<li>Ensure all vegetables are washed, chopped, and ready for use before beginning the cooking process.<\/li>\n<\/ol>\n<h4>Step 2: Saut\u00e9ing the Vegetables<\/h4>\n<ol>\n<li>Heat olive oil in a large skillet over medium heat.<\/li>\n<li>Add the chopped onion and bell pepper to the skillet; saut\u00e9 until the onion is translucent and the pepper is tender, about 5 minutes.<\/li>\n<li>Stir in the minced garlic, cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.<\/li>\n<\/ol>\n<h4>Step 3: Preparing the Filling<\/h4>\n<ol>\n<li>Add the black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir until all ingredients are well combined.<\/li>\n<li>Cook for another 3-4 minutes, allowing the flavors to meld together. Remove from heat and set aside.<\/li>\n<\/ol>\n<h4>Step 4: Assembling the Enchiladas<\/h4>\n<ol>\n<li>Spread a thin layer of enchilada sauce evenly at the bottom of the prepared baking dish.<\/li>\n<li>Place a tortilla on a flat surface, spoon approximately \u00bc cup of the black bean mixture down the center.<\/li>\n<li>Sprinkle some shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.<\/li>\n<\/ol>\n<h4>Step 5: Preparing to Bake<\/h4>\n<ol>\n<li>Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well-covered.<\/li>\n<li>Sprinkle the rest of the cheese evenly over the top of the enchiladas.<\/li>\n<\/ol>\n<h4>Step 6: Baking<\/h4>\n<ol>\n<li>Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.<\/li>\n<li>Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.<\/li>\n<\/ol>\n<h4>Step 7: Serving<\/h4>\n<ol>\n<li>Remove the enchiladas from the oven and let them cool for a few minutes.<\/li>\n<li>Garnish with fresh cilantro before serving.<\/li>\n<li>Serve with lime wedges on the side for an added zesty twist.<\/li>\n<\/ol>\n<h3>Nutrition and Serving<\/h3>\n<ul>\n<li>Serves: 5<\/li>\n<li><strong>Calories per serving<\/strong>: Approximately 350 cal<\/li>\n<\/ul>\n<h3>Summary:<\/h3>\n<p>This Black Bean Enchiladas recipe is a perfect balance of flavors and nutrition. With a prep time of about 45 minutes, including baking, it\u2019s an ideal dish for weeknight dinners or casual gatherings. The hearty black beans and vibrant bell peppers come together in a warm tortilla, bridging savory notes with the rich, tangy enchilada sauce. Serve hot with a sprinkle of cilantro and a squeeze of lime, and enjoy every healthy bite!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious and Nutritious Black Bean Enchiladas Recipe Ingredients: 10 whole grain tortillas 2 cups cooked black beans, drained and rinsed 1 cup corn kernels (fresh, frozen, or canned) 1 red bell pepper, diced 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1\u00bd cups enchilada sauce (store-bought [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1273,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[70],"tags":[],"class_list":["post-1274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/11\/image-19.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=1274"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1274\/revisions"}],"predecessor-version":[{"id":1275,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1274\/revisions\/1275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/1273"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=1274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=1274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=1274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}