Description
These vegetarian enchiladas feature a hearty 2-bean filling with black beans and vegetarian refried beans, combined with diced green chiles, taco seasoning, and a melty cheese topping baked in a flavorful red enchilada sauce.
Ingredients
Scale
- 2 cups red enchilada sauce
- 15 ounces black beans, drained and rinsed
- 4 ounces diced green chiles
- 1 tablespoon taco seasoning, divided
- 1–2 garlic cloves, pressed (optional)
- 2 scallions, chopped
- ¼ teaspoon kosher salt, or to taste
- 15 ounces vegetarian refried beans
- ½ tablespoon no salt taco seasoning
- 8 flour tortillas, or approximately 12 corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack recommended)
Instructions
- Preheat your oven to 350°F. Spread ½ cup of enchilada sauce evenly across the bottom of a 9×13-inch baking pan.
- In a mixing bowl, combine black beans, diced green chiles, ½ tablespoon taco seasoning, pressed garlic (if using), and scallions. Add salt to taste.
- Mix vegetarian refried beans with the remaining ½ tablespoon taco seasoning.
- Arrange your workspace with enchilada sauce, black bean mixture, refried beans, and shredded cheese.
- Spread 1 tablespoon of enchilada sauce onto each tortilla or dip the tortillas in the sauce. Place 3 tablespoons of refried beans in the center, top with 3 tablespoons of black bean mixture, and sprinkle with cheese.
- Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
- Continue filling and rolling tortillas until all are prepared. Pour remaining enchilada sauce over the rolled enchiladas and sprinkle with remaining cheese.
- Bake for 25-30 minutes, until cheese is melted and bubbly.
- Allow to rest for 5-10 minutes after baking. Garnish with reserved scallion greens and serve with toppings if desired.
Notes
- Adjust seasoning to your taste.
- Use your choice of tortillas: flour or corn.
- Feel free to add additional toppings like avocado or sour cream.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg