Print

Vegetarian Black Bean and Cheese Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

This Vegetarian Bean and Cheese Enchiladas recipe features warm flour tortillas filled with seasoned black beans and melted Monterey Jack cheese, all baked together with tangy enchilada sauce and fresh garnishes. Perfect weeknight comfort food that's easy to prepare and packed with flavor.

Ingredients

Enchilada Sauce

  • 1 cup enchilada sauce

Tortillas and Filling

  • 7 to 8 flour tortillas, 6-8 inches, lightly warmed
  • 1.5 cups cooked black beans
  • 4 ounces Monterey Jack cheese, grated

Garnishes

  • 1/2 cup cilantro, finely chopped
  • 4 scallions, thinly sliced

Instructions

  1. Preheat Oven: Heat the oven to 425ºF to prepare for baking the enchiladas.
  2. Prepare Baking Dish: In a 10-inch baking dish, spread 1/2 cup of the enchilada sauce evenly across the bottom to prevent sticking and add flavor.
  3. Assemble Enchiladas: Place a warmed tortilla on a work surface. Spread 2 to 3 tablespoons of cooked black beans across the center. Sprinkle a light amount of grated Monterey Jack cheese over the beans. Fold the tortilla in half, then roll it into a coil (similar to a rolled enchilada). Place the rolled enchilada seam side down in the baking dish. Repeat this process with the remaining tortillas until the dish is filled.
  4. Add Sauce and Toppings: Pour another 1/2 cup of enchilada sauce evenly over the rolled enchiladas in the dish. Sprinkle the finely chopped cilantro and thinly sliced scallions on top. Finish by adding the remaining grated cheese evenly over the entire dish.
  5. Optional Refrigeration: If desired, cover the dish with foil or a lid and refrigerate for up to 24 hours before baking, to prepare in advance.
  6. Bake Enchiladas: Transfer the baking dish to the preheated oven, uncovered, and bake for 15 to 20 minutes or until the cheese begins to blister and lightly brown.
  7. Serve: Remove from oven, let the enchiladas cool briefly for ideal serving temperature, then serve warm.

Notes

  • Lightly warming the flour tortillas prior to assembling makes them more pliable and easier to roll without cracking.
  • You can use canned black beans or cook your own; if cooking your own, the slow-cooker method mentioned is perfect for tender beans.
  • A 10-inch baking dish works well, but any similar-sized oven-safe dish will do.
  • For added flavor, consider adding cumin or chili powder to the beans when assembling.
  • This dish can be assembled a day ahead and refrigerated before baking, making it convenient for meal prep.
  • Leftover enchiladas keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Find it online: https://cozyplatter.com/vegetarian-black-bean-and-cheese-enchiladas-recipe/