Pescatarian Classic Black Bean Enchiladas

Total time55 min

Prep time20 min

Cook time35 min

4.7

(25)

Pescatarian Classic Black Bean Enchiladas

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the filling

2 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
2 cans (15 oz each) black beans, drained and rinsed
¼ cup water
salt and pepper to taste

For the sauce

2 cups red enchilada sauce (store-bought or homemade)

For assembly

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided

For serving

¼ cup fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)
1 lime, cut into wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a thin film of oil or cooking spray.
2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!