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
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.
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!