Vegetarian Black Bean Enchiladas – Recipe
Contents
Hello! Welcome to my recipe on my easy, delightful, vegetarian enchiladas.
The other day my family and I were stuck on what we wanted for dinner. I came upon a easy recipe that I tweaked and made easy to adjust to make the perfect, crunchy, cheesy, flavorful, vegetarian black bean enchiladas.
Its easy and quick and I used stuff from the kitchen cupboard… things like canned black beans, green chiles, and enchilada sauce. I added fresh toppings of course as well. It ended up being some of the best enchiladas I have ever had! Which is saying a lot.
Anyways… if you are looking for the perfect recipe for vegetarian black bean enchiladas (pre or post Cinco de Mayo) that is quick and easy, this is the recipe for you.
Let’s dive in !!
Vegetarian Black Bean Enchiladas
Equipment
- 9x13 cooking pan Any size around this size works!
Ingredients
- 15oz can black beans
- 4oz can green chiles (I prefer mild, tailor to needs)
- 2.5 cups enchilada sauce (homemade or store bought)
- 10 6-inch tortillas (corn or flour)
- 1 bunch chopped fresh spinach
- 2 handfuls tomatoes (I used cherry tomatoes)
- 3 cups shredded cheddar cheese
Instructions
- In small bowl combine the black beans, green chiles, chopped spinach, and tomatoes
- Pour about 1/2 cup of enchilada sauce into the 9x13 tray
- Preheat oven to 375 degrees fahrenheit
- Lightly coat both sides of 6-inch tortilla then transfer to plate and put about 3/4 tbsp of the bean mixture and top with shredded cheese
- Roll and place seam of tortilla down into baking dish with enchilada sauce
- Repeat till you have used all tortillas and place them as closely together as possible in the pan and pour leftover enchilada sauce evenly over tortillas and top with remaining cheese
- Bake for 18 minutes with tin foil on top of pan (to keep from burning)
- Remove from oven to remove tin foil off the pan, then place back in oven with broil (high heat) for 2 minutes to ensure crispiness of enchiladas
- Remove from oven once cheese is melty and bubbly
- Let cool for a few minutes and garnish to your preference
Notes
Overall…
I hope you enjoy your amazing vegetarian enchiladas! Please let me know in the comment section of any feedback or advice after trying this recipe (something that could make it even better!). Feel free to look at the other recipes on this site (some below) and I wish you the best on your culinary endeavours.
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Hello! My name is Marisa. I'm Pat's niece and Lily's cousin, and guess what? I'm also a big foodie! I live abroad in Asia with my family and am currently navigating high school life in Seoul. Living in different corners of the world with my family over the years has its perks, especially when it comes to tasting all the amazing flavors from around the globe. As a fellow foodie, I like when people can enjoy food as comfortably and joyfully as me. There's an indescribable happiness I get when I travel and explore the world's wonderful delicacies with family and friends.
I've also witnessed the challenges of food allergies, affecting those closest to me like Lily and one of my best friends in Paris. Witnessing the accidental consumption of allergic foods, especially in foreign countries, has been eye-opening. So, here I am, super excited to share my adventures and food insights from my travels. My mission? Offer recommendations for fantastic places to eat and share recipes for those with food restrictions, allergies, or specific diets. Since I'm so lucky to live in international locations, I want to share information that allows you to travel fearlessly to destinations I've enjoyed. Thanks for reading and happy travels!
