Description
These vegetarian enchiladas feature a hearty 2-bean filling with black beans and vegetarian refried beans, combined with diced green chiles, taco seasoning, and a melty cheese topping baked in a flavorful red enchilada sauce. Perfectly spiced and easy to prepare, this dish is a comforting meal that can be enjoyed by the whole family.
Ingredients
Scale
Enchilada Sauce
- 2 cups red enchilada sauce
Bean Filling
- 15 ounces black beans, drained and rinsed
- 4 ounces diced green chiles
- 1 tablespoon taco seasoning, divided (or 1 teaspoon chili powder and ½ teaspoon cumin, divided)
- 1-2 garlic cloves, pressed (optional)
- 2 scallions, white and light green parts chopped, greens reserved for garnish
- ¼ teaspoon kosher salt, or to taste
Refried Beans
- 15 ounces vegetarian refried beans
- ½ tablespoon no salt taco seasoning
Assembly
- 8 flour tortillas, or approximately 12 corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F. If making your own, prepare the red enchilada sauce. Spread ½ cup of the enchilada sauce evenly across the bottom of a 9×13-inch baking pan to prevent sticking and add flavor.
- Prepare Black Bean Mixture: In a mixing bowl, combine the drained and rinsed black beans, diced green chiles, ½ tablespoon taco seasoning, pressed garlic cloves (if using), and the chopped white and light green scallion parts. Add salt to taste, being cautious if your beans are already salted.
- Season Refried Beans: Mix the vegetarian refried beans with the remaining ½ tablespoon taco seasoning (no salt added) to incorporate flavor evenly.
- Set Up Assembly Line: Arrange your workspace with the enchilada sauce, black bean mixture, refried beans, shredded cheeses, and prepared baking dish to efficiently assemble the enchiladas.
- Fill Tortillas: Spread about 1 tablespoon of enchilada sauce onto each tortilla or dip the tortillas in the sauce. Place approximately 3 tablespoons of the refried beans in the center, top with a heaping 3 tablespoons of the black bean mixture, and sprinkle 1-2 tablespoons of shredded cheese. Be careful not to overfill, especially if using smaller tortillas.
- Roll and Place: Roll the tortilla around the filling tightly and place it seam-side down in the prepared baking dish. This helps keep the filling inside during baking.
- Repeat: Continue filling, rolling, and placing the tortillas in the pan until all are prepared. Then, pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining shredded cheese.
- Bake: Bake the assembled enchiladas in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Rest and Serve: Allow the enchiladas to rest for 5-10 minutes after baking to set. Garnish with the reserved green parts of scallions and cilantro if desired. Additional toppings like avocado, guacamole, sour cream, crema, or diced red onion can be served alongside. Enjoy your delicious vegetarian enchiladas!
Notes
- If you prefer, homemade enchilada sauce can be used for a fresher flavor.
- Adjust the taco seasoning quantity to suit your preferred spice level.
- You can substitute flour tortillas with corn tortillas; the number of tortillas will vary accordingly.
- Optional garlic adds a nice depth but can be omitted for a milder taste.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best texture.
- For a vegan version, substitute the cheese with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 serving (approximately 2 enchiladas)
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg
