These meatless, vegetarian enchiladas are so delicious and flavorful that even meat lovers will ask for seconds! Easy filling using canned black beans, canned green chiles, Greek yogurt (or sour cream), and shredded cheese. Then just roll up in some tortillas, pour over the enchilada sauce, and top with more cheese. Cheesy Black Bean Enchiladas are super easy to make and sure to be a crowd favorite!
Vegetarian Enchilada Ingredients:
- Tortillas - I prefer flour but corn tortillas are great too!
- Canned Black Beans
- Canned Green Chiles
- Greek Yogurt or sour cream
- Ground Cumin
- Shredded Cheese - I like to use an authentic Mexican cheese like Manchego or this 3 cheese blend.
- Canned Enchilada Sauce - I use mild, but if you want more spice then go for it!
- Fresh Cilantro - optional for garnish and some freshness at the end
Making these enchiladas couldn't be simpler! Just 10 minutes of prep time. First, mix up the enchilada filling. Then roll up your tortillas! I prefer to use flour tortillas and they roll very easily without breaking. But, if you prefer corn then you can warm before rolling to avoid them cracking.
Load up the black bean enchiladas into your prepared baking dish that's been sprayed with oil and has a layer of enchilada sauce on the bottom. Place the tortillas in seam side down and pack them tight so they don't unroll. Pour with the remaining sauce and sprinkle with cheese. Time to bake! I like to cover with foil and bake until everything is bubbly and melty. Just a sprinkle of fresh cilantro for some freshness and color. Enjoy!
One of my favorite things about enchiladas is that they work year round! They're an obvious choice for Cinco de Mayo (paired with a big margarita and some chips and guacamole, please), but they're also a warm and comforting meal for the middle of winter.Print
Cheesy Black Bean Enchiladas
The BEST meatless enchiladas. Simple cheesy black bean filling uses just a few ingredients and just 20 minutes in the oven. Cheesy Black Bean Enchiladas are sure to be a crowd favorite for vegetarians and meat-lovers alike!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Dessert
- Method: Oven
- Cuisine: Mexican
- Diet: Vegetarian
- 12 small flour tortillas, or corn tortillas
- 2 15oz cans black beans, rinsed and drained
- 1 4oz can green chiles
- 1 teaspoon cumin
- Pinch of salt and pepper
- 1 28oz can mild enchilada sauce
- 2 cups shredded cheese, divided. Mexican melted cheese preferred like...
- ½ cup plain Greek yogurt, one single serve container. Or sour cream
- Chopped fresh cilantro, optional for topping
- Preheat oven to 375 F.
- In a medium bowl, mix together black beans, green chiles, cumin, 1 cup of the cheese, Greek yogurt, and a pinch of salt and pepper to taste.
- Spray a 9x13 baking dish cooking spray or lightly rub with oil. Add half of the enchilada sauce to the bottom of the dish to form a thin layer.
- Roll up the tortillas. Add about ¼ cup of filling per tortilla. Place seam side down in the dish. Tightly packing the tortillas against each other.
- Pour the remaining sauce down the middle of the enchiladas. Sprinkle with remaining 1 cup of cheese.
- Cover with aluminum foil. I like to spray the foil with a little cooking spray so it doesn't stick to the cheese.
- Bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and bubbly. You can remove the foil for the last few minutes so the cheese can get a little brown on top.
- Sprinkle with cilantro and enjoy!
Leftovers can be stored in the fridge, in an airtight container or tightly covered, for up to 4 days.
- Serving Size: ¼ of recipe
- Calories: 760
- Sugar: 6 g
- Sodium: 3175.3 mg
- Fat: 26.8 g
- Carbohydrates: 93.8 g
- Fiber: 16.7 g
- Protein: 37 g
- Cholesterol: 57 mg
Keywords: Black Bean Enchiladas, Cheesy Black Bean Enchiladas