Protein Packed Black Bean Enchiladas Recipe

Protein-Packed Black Bean Enchiladas

Hey y'all! Welcome back to my West Virginia kitchen.

If you're looking for an easy weeknight dinner that's budget-friendly, filling, and packed with protein, these Protein-Packed Black Bean Enchiladas are about to become a new favorite. 

Made with pantry staples like canned black beans, TVP, Rotel tomatoes, enchilada sauce, tortillas, and frozen vegetables, this recipe comes together with minimal effort and delivers big flavor.

The secret ingredient? TVP. It blends right into the filling, adds a hearty texture, and gives these enchiladas a serious protein boost without breaking the grocery budget.

Even better, this recipe makes enough for leftovers, which means tomorrow's lunch is already taken care of.  I can't wait to share it with you so...

Let's Get Started! 

Why You'll Love This Recipe

• Budget-friendly ingredients
• High in protein and fiber
• Great for meal prep
• Easy to customize
• Ready in about 40 minutes

Ingredients

For the Filling

• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen peppers and onions
• 1 cup frozen mixed vegetables
• 1 (10-ounce) can Rotel tomatoes, mostly drained
• 1/2 cup dry TVP
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon adobo seasoning
• Black pepper to taste
• 1/2 cup shredded cheese

For Assembly

• 6 burrito-size whole wheat tortillas
• 1 (10-ounce) can enchilada sauce
• 1 cup shredded cheese

Instructions

Preheat oven to 375°F.

Heat a large skillet over medium heat. Add the frozen peppers and onions and frozen mixed vegetables. Cook for 5 to 7 minutes, until softened.

Stir in the Rotel tomatoes, black beans, TVP, cumin, chili powder, adobo seasoning, and black pepper.

If the mixture seems dry, add 2 to 4 tablespoons of water or a few spoonfuls of enchilada sauce.

Cook for 3 to 5 minutes, stirring occasionally, until the TVP has softened and absorbed the flavors.

Lightly mash some of the beans with the back of a spoon to help bind the filling together.

Remove from heat and stir in 1/2 cup vegan cheese.

Spread a thin layer of enchilada sauce in the bottom of a 9x13-inch baking dish.

Divide the filling evenly among the tortillas. Roll tightly and place seam-side down in the baking dish.

Pour the remaining enchilada sauce over the top and sprinkle with the remaining vegan cheese.

Bake for 20 to 25 minutes, or until hot and bubbly.

Let rest for 5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Frequently Asked Questions

What can I use instead of TVP?

If you don't have TVP, simply replace it with an additional can of black beans, drained and rinsed. Pinto beans or kidney beans would also work.

Can I use canned vegetables?

Yes! Canned corn, canned mixed vegetables, green beans, diced tomatoes, or fire-roasted tomatoes can all work. Just drain them well before adding them to the filling.

Can I make these gluten-free?

Yes. Use your favorite gluten-free tortillas.

Can I freeze these enchiladas?

Yes. Assemble the enchiladas, cover tightly, and freeze before baking for up to 3 months.

These enchiladas are proof that healthy, budget-friendly meals don't have to be complicated. With simple pantry ingredients and a little help from TVP, you can create a comforting dinner that's packed with flavor, fiber, and protein.

As always, happy eatin' y'all!

— The Kitchen Wife