How To Make Mexican Cheese Enchiladas

Vegetarian Black Bean And Cheese Enchiladas Recipe

Vegetarian Black Bean And Cheese Enchiladas Recipe

This enchiladas recipe is a great one-dish vegetarian recipe.  I also make authentic meat enchiladas recipe with ground meat, but this version of enchiladas uses black beans and corn instead of meat.  The result is just as filling as the meat version and just as tasty!  Even the meat eaters love this meatless vegetarian enchiladas recipe!

In fact, when I made the vegetarian enchiladas for the first time, my family didn’t even notice that these enchiladas were different from the meat version that I normally make 🙂 That’s because enchiladas are so full of flavor from the spices, tomato sauce and cheese that the meat flavor is never very pronounced.  Try this vegetarian enchiladas recipe – I am sure you won’t miss the meat!

Vegetarian Black Bean And Cheese Enchiladas Recipe
Serves: 4 servings
  • 12 corn tortillas
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • ½ bunch cilantro, chopped
  • 1 package (8 oz) shredded cheddar cheese
  • 2 cans (8 oz each) tomato sauce
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tbsp oil
  1. Preheat the oven to 375F.
  2. Put the beans in a bowl and mash them a few times with a potato masher, so they are broken up but not mushy.
  3. Heat the oil in a non-stick frying pan over medium-high heat.
  4. Add the onion and cook, stirring occasionally, for 5 minutes.
  5. Add the beans, corn, cilantro, garlic, chili powder, cumin, 1 cup of cheddar cheese and 1 can of tomato sauce. Mix until combined.
  6. Bring to a boil, then reduce heat and simmer for 5 minutes.
  7. Pour the remaining 1 can of tomato sauce into a bowl, then pour water into the empty can, then add water to the tomato sauce and mix.
  8. Pour ½ cup of the tomato sauce mixture on the bottom of an 8x12 non-stick baking dish.
  9. Divide the filling mixture in the frying pan into 12 equal parts.
  10. Put 3 tortillas in the microwave and microwave for 30 seconds to warm them.
  11. Roll the enchiladas: put one part of the filling into a tortilla and roll into a roll. Put the roll seam side down in a baking dish. Continue rolling the enchiladas, first warming the tortillas in a microwave 3 at a time. Put the enchiladas next to one another in a baking dish.
  12. When all the enchiladas are rolled, pour the remaining tomato sauce over them and sprinkle the remaining cheese.
  13. Put the vegetarian enchiladas in the oven and bake for 30 minutes.


If you are looking for more vegetarian main dish recipes, check out vegetarian eggplant lasagna and how to make vegetarian fried rice.

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