Description
Delicious and comforting Vegetarian Black Bean Enchiladas featuring seasoned black beans, refried beans, and a blend of cheddar and Monterey Jack cheeses wrapped in tortillas and baked in a rich red enchilada sauce. Perfect for a hearty meatless meal that’s full of flavor and easy to prepare.
Ingredients
Scale
Enchilada Sauce
- 2 cups red enchilada sauce
Beans and 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
Other Ingredients
- 8 flour tortillas (or approximately 12 corn tortillas)
- 2 cups shredded cheese (cheddar and Monterey Jack recommended)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spread ½ cup of 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 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.
- Organize Ingredients for Assembly: Arrange the enchilada sauce, black bean mixture, seasoned refried beans, shredded cheese, and prepared baking dish to streamline the assembly process.
- Fill Tortillas: Spread approximately 1 tablespoon of enchilada sauce onto each tortilla or briefly dip the tortilla 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 Arrange Enchiladas: 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 in the pan.
- Add Sauce and Cheese on Top: 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 Serve: 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
- You can use either flour or corn tortillas according to preference, but corn tortillas may need warming or dipping in sauce for easier rolling.
- Optional garlic adds extra flavor but can be omitted for a milder taste.
- Adjust salt to taste based on the saltiness of canned beans.
- Leftover enchiladas can be refrigerated and reheated; add a little extra sauce or cheese when reheating for best results.
- For vegan option, use vegan cheese and verify refried beans are vegan-friendly.
- Customize toppings to your liking—sour cream, avocado, or fresh cilantro complement these enchiladas beautifully.
