Description
These Vegetarian Enchiladas with a 2-Bean Filling combine hearty black beans and creamy refried beans with a flavorful red enchilada sauce, green chiles, and melted cheese wrapped in warm tortillas. Perfect for a comforting, satisfying meal that’s easy to prepare and bake in the oven.
Ingredients
Scale
Enchilada Sauce & Base
- 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
- ¼ teaspoon kosher salt*, or to taste
- 15 ounces vegetarian refried beans
Assembly
- 8 flour tortillas (or approximately 12 corn tortillas)
- 2 cups shredded cheese (cheddar and Monterey Jack recommended)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). If making your own sauce, prepare the red enchilada sauce. Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13 inch baking pan to prevent sticking and add flavor.
- Make the Black Bean Mixture: In a mixing bowl, combine the drained black beans, diced green chiles, ½ tablespoon taco seasoning, pressed garlic cloves if using, and the chopped white and light green parts of scallions. Add kosher salt cautiously, depending on the saltiness of the beans, and mix well.
- Season Refried Beans: Stir the vegetarian refried beans with the remaining ½ tablespoon of taco seasoning to infuse extra flavor.
- Prepare Assembly Line: Arrange your ingredients: enchilada sauce, black bean mixture, seasoned refried beans, shredded cheese, and the prepared baking dish for efficient assembly.
- Fill and Roll Tortillas: Spread approximately 1 tablespoon of enchilada sauce onto each tortilla or briefly dip tortillas in the sauce. Place about 3 tablespoons of seasoned refried beans in the center, add a heaping 3 tablespoons of the black bean mixture on top, then sprinkle 1-2 tablespoons of shredded cheese. Avoid overfilling to make rolling easier.
- Roll and Place: Roll each tortilla completely around the filling and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.
- Top the Enchiladas: Spread the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining shredded cheese for a cheesy, saucy finish.
- Bake: Bake the enchiladas in the preheated oven for 25-30 minutes or until the cheese is fully melted and bubbly and the sauce is heated through.
- Rest and Garnish: Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with the reserved green scallion tops, cilantro, or optional toppings like avocado, guacamole, sour cream, crema, or diced red onion.
Notes
- Use flour or corn tortillas depending on preference; adjust filling quantity for tortilla size to avoid overstuffing.
- Taco seasoning can be homemade using chili powder and cumin if preferred.
- Check canned beans and refried beans for added salt before seasoning to avoid oversalting.
- Optional garlic adds flavor but can be omitted for milder taste.
- Letting enchiladas rest after baking allows flavors to meld and makes serving easier.
- Additional toppings like avocado, sour cream, or diced red onion add fresh contrast to the rich enchiladas.
Nutrition
- Serving Size: 1/4 of recipe (approx. 2 enchiladas)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 35mg
