Vegetarian Enchiladas with a 2-Bean Filling

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5 from 33 votes

Vegetarian Enchiladas with a 2-Bean Filling combine black beans and refried beans seasoned with taco spices, combined with diced green chiles, garlic, and scallions. Wrapped in flour or corn tortillas, rolled, and baked in red enchilada sauce topped with cheddar and Monterey Jack cheese, these enchiladas offer a hearty, layered filling with rich melted cheese and smoky sauce. Leftovers keep well and the dish suits filling family meals or casual dinners.

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Servings: 4 servings

Calories: 384 kcal

Course: Dinner

Cuisine: Mexican

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 384

% 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.