Vegetarian Enchiladas with Cheese and Sour Cream
A flavorful vegetarian enchilada dish featuring fresh tomato salsa, black beans, and BBQ seasoning, topped with melted cheese and creamy sour cream.
Ingredients
- 2 cloves garlic clove (peeled)
- 1 green bell pepper (diced)
- 2 scallions (thinly sliced, separate white and green parts)
- 1 can (15 oz) canned black beans (rinsed and drained)
- 6 small flour tortillas
- 3 tomatoes (diced)
- 1 can (6 oz) tomato paste
- 1 packet Mexican spice blend (or use a mix of chili powder, cumin, paprika, and oregano)
- 1 packet BBQ rub (adjust to taste; contain sugar and salt)
- 2 limes
- 1/2 cup sour cream
- 1/2 cup shredded Gouda cheese
- 1 tsp sugar
- 2 tsp vegetable oil
- 1/4 cup water (or about 4 tbsp)
- salt and pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Peel and mince the garlic. Seed and dice the green bell pepper. Thinly slice the scallions, separating the white parts from the green parts. Dice the tomatoes, reserving half for the fresh salsa.
- In a large skillet, heat 1 tsp of vegetable oil over medium-high heat. Add the minced garlic and diced green bell pepper. Sauté for 4-6 minutes, or until softened. While cooking, drain and rinse the black beans, then set aside. Transfer the cooked vegetables to a bowl.
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