Go Back
–+ servings
Christmas Enchiladas

Christmas Enchiladas: Festive Flavor in Every Bite!

Christmas Enchiladas are a festive vegetarian delight packed with black beans and fresh vegetables, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 pieces Corn Tortillas Can use flour tortillas; however, traditional recipes favor corn.
  • 1 can Black Beans Use canned beans for ease; rinse well before using.
  • 2 cups Bell Peppers Any preferred bell pepper color (red, yellow, green) can be used.
  • 1 cup Mushrooms Can substitute with diced zucchini or eggplant for variation.
  • 2 cups Spinach Other greens like kale can be used.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Fresh cloves preferred but can use garlic powder in a pinch.
  • 1 teaspoon Cumin Coriander can add variation to the spice profile.
  • 1 cup Cheese (Cotija or feta) Vegan cheese can be used for a non-dairy option.
For the Sauce
  • 1 cup Red Enchilada Sauce Both sauces can be homemade or store-bought.
  • 1 cup Green Enchilada Sauce Both sauces can be homemade or store-bought.

Equipment

  • Dutch oven
  • Oven
  • Baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. In a Dutch oven, warm a couple of tablespoons of olive oil over medium heat. Add finely chopped onion and diced bell peppers, sauté for 5-6 minutes until softened.
  3. Incorporate sliced mushrooms and cook for an additional 6-9 minutes. Stir in fresh spinach until wilted, then add minced garlic and cumin.
  4. Remove from heat and fold in rinsed black beans and crumbled cheese. Season the filling with salt and pepper.
  5. Warm tortillas in the oven for about 2 minutes. Once heated, wrap them in a towel to keep warm.
  6. Spread red and green enchilada sauces in the bottom of the prepared baking dish. Fill tortillas with the mixture, roll tightly, and place seam-side down.
  7. Pour remaining enchilada sauces over the tortillas and bake for 20-22 minutes.
  8. Let cool for a few minutes before garnishing. Serve warm with cilantro, cheese, or avocado slices.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 600mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 1200IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Warm tortillas before filling to prevent cracking. You can also prepare the filling a day in advance.

Tried this recipe?

Let us know how it was!