These veggie enchiladas are loaded with protein, fiber and fresh flavors! Your family won't even miss the meat, I promise.
You can use flour or corn tortillas for these black bean enchiladas. I usually use whichever we have on hand, but the flavors are going to be very similar either way.
If you use flour tortillas, you can just roll the enchiladas without prepping the tortillas at all. If you choose to use corn tortillas, you will need to fry them in just a bit of vegetable oil before rolling the enchiladas up.
Don’t overstuff the enchiladas. ⅓ a cup of filling is perfect so that there is enough in each enchilada but it’s not spilling out all over. This is especially important if you’re using corn tortillas as those tend to be more delicate and break easier. Flour tortillas have a little more give to them, but still taste best when they aren’t overstuffed.
Keywords: vegetarian enchiladas, bean enchiladas, black bean and cheese enchiladas
Find it online: https://midwestfoodieblog.com/my-favorite-veggie-enchiladas/