bean enchiladas

These veggie enchiladas are loaded with protein, fiber and fresh flavors! Your family won't even miss the meat, I promise.

The Very Best Vegetarian Enchiladas

(15 oz.) can black beans, drained and rinsed

(12 oz.) bag frozen corn

teaspoon cumin

teaspoon chili powder

green onion, thinly sliced

shredded pepper jack cheese

shredded sharp cheddar cheese

14-18 small flour tortillas, or corn tortillas

of your favorite enchilada sauce

Kosher salt

black pepper

cilantro

queso fresco

sour cream

jalapeno

Easy Blender Salsa

Combine beans, corn, cumin, chili powder, most of the sliced green onion (reserve a small handful for garnish), pepper jack cheese, 1/2 a cup of enchilada sauce, and salt and pepper in a large bowl.

Pour 1 cup of enchilada sauce into the bottom of a baking dish.

Fill tortilla with about 1/3 a cup filling, roll up enchiladas, and place them seam-side down in the baking dish.

Continue with the remaining tortillas until they are filled.

Pour remaining 1.5 cups of sauce over enchiladas and top with cheddar cheese.

Cover with foil and bake for 20 minutes or until the cheese is melted and the sauce is bubbly.

Garnish with green onion, cilantro, queso fresco, and serve with sour cream and blender salsa. 

I am a very picky eater but absolutely loved the flavor and simplicity of this recipe. I will definitely be adding it to my rotation of meals!!

I do love these and have made them multiple times. Sometimes the bottoms of the tortillas are soggy. Do you know why this could be happening or how to prevent? I followed recipe to a T.

https://content.jwplatform.com/videos/thPBdq3p.mp4

These Black Bean Enchiladas are loaded with protein, fiber, and fresh flavors! This is the easiest enchilada recipe you’ll find on the internet. Combine the filling ingredients, roll enchiladas, and bake!

Easy_Black_Bean_Enchiladas

Easy Weeknight Enfrijoladas

tbsp. vegetable oil, divided, plus more as needed

corn tortillas

garlic cloves, crushed

½ medium white onion, thinly sliced,

black beans, drained, or 3 cups cooked black beans

low-sodium chicken or vegetable broth, plus more if needed

Cilantro leaves and sliced avocado (for serving)

Heat a large skillet over medium-high and add 2 tbsp of oil. Working in batches and adding more oil if it runs low, cook each tortilla just until it gets a little color, about 1 minute per side. Set aside.

Heat remaining 2 tbsp of. oil in the same skillet over medium-high. Add garlic and 1/2 onion, season with salt, and cook, tossing occasionally, until tender and beginning to brown, about 6 minutes. Using a slotted spoon, transfer garlic mixture to a blender; reserve the pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt; add more broth if needed). Taste and season with salt if needed.

Set reserved pan over medium-high heat with its oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 2 tbsp. cheese across the center of each tortilla; fold over like a taco.

Top 2 bean enchiladas recipes from across the web

The most viewed bean enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Very Best Vegetarian Enchiladas

Easy Weeknight Enfrijoladas

Top 2 bean enchiladas recipes from across the web

The most viewed bean enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Very Best Vegetarian Enchiladas

Easy Weeknight Enfrijoladas

The most viewed bean enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine