Easy Black Bean and Green Chile Enchiladas
These simple enchiladas are quick to put together and make a filling, comforting weekday dinner.
About This Dish
Vegetarian enchiladas take only minutes to prepare and cook, making them the perfect option for quick and easy weeknight dinners. This recipe is super simple, and can be adjusted according to your tastes. Use black beans or refried beans, add in roasted peppers or vegetables or try it with green enchilada sauce instead of red. And while this recipe calls for flour tortillas, corn tortillas will, of course, work just as well. Use this simple recipe as a starting point for creating your own perfect enchiladas.
- Casserole dish
- Cutting board
- Parchment paper
- 6 9-inch flour tortillas
- 1 14 oz. can black beans, drained
- 2 4 oz. cans diced green chiles
- 1 teaspoon ground cumin
- 3 tablespoons fresh cilantro, chopped
- 2 cups shredded pepper jack and cheddar cheese
- 1 14 oz. can red enchilada sauce
- Preheat the oven to 375 degrees Fahrenheit. Line a casserole dish with parchment paper.
- In a mixing bowl, add the black beans, diced green chiles, cumin and cilantro. Stir to combine.
- Pour a small amount of enchilada sauce into the bottom of the casserole dish. Lay out a tortilla and place a few spoonfuls of the bean mixture along the center. Top it with a small handful of cheese and roll up the tortilla. Place the enchilada seam-side down in the casserole dish. Repeat this with the remaining tortillas.
- Pour the sauce over the enchiladas, making sure to coat the outside of each tortilla. Top the enchiladas with the remaining cheese.
- Place the casserole dish on the center rack of the oven and bake uncovered for 15 minutes, or until the layer of cheese is bubbly and beginning to brown.
- Plate the enchiladas, top with cilantro and, if you'd like, a few slices of avocado, a dollop of guacamole or a spoonful of sour cream. Serve and enjoy!