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Vegetarian Bean and Cheese Enchiladas

Vegetarian Bean and Cheese Enchiladas

Delicious vegetarian enchiladas filled with beans, cheese, and topped with enchilada sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Mexican
Servings 4 enchiladas
Calories 350 kcal

Equipment

  • 10-inch baking dish

Ingredients
  

Enchilada Filling

  • 1 cup enchilada sauce See recipe link
  • 7-8 pieces flour tortillas 6-8 inches, lightly warmed
  • 1.5 cups cooked black beans See recipe link
  • 4 ounces Monterey Jack cheese Grated
  • ½ cup cilantro Finely chopped
  • 4 pieces scallions Thinly sliced

Instructions
 

Cooking Instructions

  • Heat the oven to 425ºF.
  • In a 10-inch baking dish, spread ½ cup of the enchilada sauce.
  • Place a tortilla on work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil. Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until filled.
  • Spread another ½ cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with remaining cheese.
  • Transfer pan to the oven and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.
  • Let cool briefly, then serve.

Notes

You can cover the dish and place it in the fridge for up to 24 hours before baking.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg
Keyword Beans, Cheese, Comfort Food, Easy, enchiladas, Vegetarian
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