Vegetarian Enchiladas with a 2-Bean Filling
User Reviews
5
Vegetarian Enchiladas with a 2-Bean Filling
Description
The Vegetarian Enchiladas with a 2-Bean Filling feature a filling that combines black beans mixed with diced green chiles, taco seasoning, pressed garlic, and scallions, alongside a seasoned refried bean component. The filling is spooned into tortillas spread lightly with enchilada sauce, rolled, and placed seam-side down in a baking pan coated with sauce. The enchiladas are topped generously with shredded cheddar and Monterey Jack cheeses before baking.
This recipe yields enchiladas with a savory, spiced bean filling offering a blend of textures from whole black beans and creamy refried beans. The enchilada sauce envelops the tortillas and filling with moisture and warmth, complementing the melted cheeses that add richness and mild sharpness. Baking melds the layers creating a cohesive dish with soft tortillas and a lightly sauced interior.
The enchiladas can be stored in an airtight container for up to four days and reheated in the microwave or oven. They are also freezer-friendly when baked, wrapped tightly to avoid freezer burn, and can be thawed overnight in the fridge before reheating. Adjust spices if low-sodium beans or seasonings are used, and reduce added salt accordingly.
Ingredients
- 2 cups Red Enchilada Sauce
- 15 ounces black beans drained and rinsed
- 4 ounces diced green chiles
- 1 Tablespoon taco seasoning divided
- OR chili powder divided, see notes, 1 teaspoon chili powder and ½ teaspoon cumin
- OR cumin divided, see notes, 1 teaspoon chili powder and ½ teaspoon cumin
- 1-2 garlic pressed, optional, clove
- 2 scallions white and light green parts chopped, greens reserved
- ¼ tsp kosher salt* or to taste
- 15 ounces refried beans mixed with ½ T no salt taco seasoning, vegetarian
- 8 flour tortillas or approximately 12 corn tortillas
- 2 cups cheese cheddar and Monterey Jack are my favs!, shredded
Instructions
- Preheat oven to 350°F. Prepare red enchilada sauce if making homemade. Spread ½ cup enchilada sauce across the bottom of a 9x13 baking pan.
- In a mixing bowl, combine the black beans, diced green chiles, 1/2 tablespoon taco seasoning, minced garlic, and scallions. If desired, add a pinch of salt, but check your beans!
- Stir the refried beans with the remaining 1/2 tablespoon of taco seasoning.
- Create an assembly line with the enchilada sauce, black bean mixture, refried beans, shredded cheeses, and prepared baking dish.
- Spread approximately 1 tablespoon of enchilada sauce across a tortilla (or alternatively, dip the tortillas in enchilada sauce). Place about 3 tablespoons of refried beans in the center of the tortilla, topped with a heaping 3 tablespoons of the black bean mixture. Sprinkle 1-2 tablespoons of cheese. Use less filling for smaller tortillas. It’s important to not overstuff them.
- Roll the tortilla completely around the filling, then place it seam-side down in the pan.
- Continue the process until all the tortillas are filled. Then, spread the remaining enchilada sauce across the top of the enchiladas and sprinkle with the remaining cheese.
- Bake for 25-30 minutes until the cheese is melted and the sauce is bubbly.
- Let rest for 5-10 minutes before serving. Garnish with the sliced green scallions, and cilantro as desired. Other topping ideas include avocados or guacamole, sour cream or crema, or diced red onion. Enjoy!
Notes
- If taco seasoning is unavailable, combine 1/2 teaspoon chili powder and 1/4 teaspoon cumin per half tablespoon measurement.
- Adjust salt in the black bean mixture based on sodium content of packaged beans and seasoning mixes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat until heated through.
- Baked enchiladas freeze well; cover tightly with plastic wrap pressed to the surface to prevent freezer burn. Thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 17g | 34% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 1795mg | 75% |
| Potassium | 504mg | 11% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 14mg | 16% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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