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Cheesy Black Bean Enchiladas

Baked cheesy vegetarian enchiladas in glass dish
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★★★★★

5 from 1 reviews

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!

Ingredients

  • 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...
  • 1/2 cup plain Greek yogurt, one single serve container. Or sour cream
  • Chopped fresh cilantro, optional for topping

Instructions

  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. Roll up the tortillas. Add about 1/4 cup of filling per tortilla. Place seam side down in the dish. Tightly packing the tortillas against each other.
  5. Pour the remaining sauce down the middle of the enchiladas. Sprinkle with remaining 1 cup of cheese.
  6. Cover with aluminum foil. I like to spray the foil with a little cooking spray so it doesn't stick to the cheese.
  7. 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.
  8. Sprinkle with cilantro and enjoy!

Notes

Leftovers can be stored in the fridge, in an airtight container or tightly covered, for up to 4 days.

Nutrition

Keywords: Black Bean Enchiladas, Cheesy Black Bean Enchiladas

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