Vegetarian Bean and Cheese Enchiladas

Name: Vegetarian Bean and Cheese Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup enchilada sauce; 7 to 8 flour tortillas, 6-8 inches, lightly warmed, see notes above; 1.5 cups cooked black beans, I use this slow-cooker recipe, see notes above; 4 ounces Monterey Jack cheese, grated; 1/2 cup cilantro, finely chopped; 4 scallions, thinly sliced

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 2

Author : Alexandra Stafford

enchiladas vegetarian bean

Ingredients

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1 cup enchilada sauce7 to 8 flour tortillas, 6-8 inches, lightly warmed, see notes above1.5 cups cooked black beans, I use this slow-cooker recipe, see notes above4 ounces Monterey Jack cheese, grated1/2 cup cilantro, finely chopped4 scallions, thinly sliced

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Instructions

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Step 1

Heat the oven to 425ºF.

Step 2

In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.

Step 3

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 (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.

Step 4

Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)

Step 5

Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.

Step 6

Let cool briefly, then serve.