Vegetarian Enchiladas with Cheese and Beans are a comforting, flavor-packed dish that proves meatless meals can be just as satisfying and hearty as traditional enchiladas. Soft tortillas are filled with a savory blend of seasoned beans and melted cheese, rolled up, smothered in rich enchilada sauce, and baked until bubbly and golden.
Inspired by classic Mexican home cooking, this recipe highlights bold spices, creamy textures, and wholesome ingredients that come together beautifully in every bite.
Whether you’re cooking for vegetarians, looking to enjoy more plant-based meals, or simply craving a cozy, cheesy dinner, these enchiladas deliver warmth, comfort, and big flavor.
Why I Love This Recipe
I love this recipe because it:
- Is hearty and filling without any meat
- Uses simple pantry staples
- Is rich, cheesy, and comforting
- Works perfectly for make-ahead meals
- Can be customized endlessly with vegetables and sauces
It’s one of those dishes that feels indulgent yet nourishing.
Why This Is a Must-Try Dish
- Perfect for vegetarians and meat-eaters alike
- Budget-friendly and family-approved
- Ideal for meal prep and freezer meals
- Full of protein and fiber from beans
- Comfort food with bold Mexican flavors
Preparation Time, Cooking Time & Servings
- Preparation Time: 25 minutes
- Cooking Time: 25–30 minutes
- Total Time: ~55 minutes
- Servings: 6
Calories: ~420–450 calories per serving (approx.)
Course & Cuisine
- Course: Main Course
- Cuisine: Mexican / Tex-Mex
Ingredients
For the Enchilada Filling
- 2 cups cooked black beans or pinto beans, drained and rinsed
- 1 cup canned corn, drained (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For Assembly
- 8 medium flour or corn tortillas
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Avocado slices or guacamole
- Sliced jalapeños
Cooking Directions
- Prepare bean and cheese filling
- Roll tortillas with filling
- Cover with sauce and cheese
- Bake until bubbly
Step-by-Step Preparation Method
Step 1: Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion until soft, about 3–4 minutes.
- Add garlic and cook for 30 seconds.
- Stir in beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
- Cook for 5 minutes until heated through.
Step 2: Preheat the Oven
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish.
Step 3: Assemble the Enchiladas
- Spread ½ cup enchilada sauce on the bottom of the dish.
- Spoon bean mixture into tortillas.
- Sprinkle with cheese and roll tightly.
- Place seam-side down in the baking dish.
Step 4: Add Sauce and Cheese
- Pour remaining enchilada sauce over tortillas.
- Sprinkle generously with remaining cheese.
Step 5: Bake
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake 5–10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
How to Serve
- Serve hot with sour cream or yogurt
- Garnish with fresh cilantro
- Pair with Mexican rice or a green salad
- Add sliced avocado for creaminess
Recipe Tips
- Warm tortillas slightly to prevent cracking
- Use freshly grated cheese for better melting
- Don’t overfill tortillas for easier rolling
- Adjust spice level to taste
- Let enchiladas rest before serving
Variations
- Veggie-Packed Enchiladas: Add bell peppers, zucchini, or spinach
- Green Enchiladas: Use green enchilada sauce and pepper jack cheese
- Vegan Version: Use dairy-free cheese and oil instead of butter
- Spicy Enchiladas: Add chipotle peppers or hot sauce
- Sweet Potato Enchiladas: Add roasted sweet potatoes
Freezing and Storage
Storage
- Refrigerate leftovers for up to 4 days
Freezing
- Freeze unbaked or baked enchiladas for up to 2 months
- Thaw overnight before reheating
Special Equipment Needed
- Skillet
- Mixing spoon
- 9×13-inch baking dish
- Aluminum foil
Conclusion
Vegetarian Enchiladas with Cheese and Beans are the perfect combination of comfort, flavor, and simplicity. With tender tortillas, savory beans, rich enchilada sauce, and melted cheese, this dish satisfies cravings while staying wholesome and plant-forward. Whether you’re feeding a family or meal-prepping for the week, these enchiladas are a reliable, delicious favorite that everyone will love.
Vegetarian Enchiladas with Cheese and Beans
Description
Vegetarian Enchiladas with Cheese and Beans are a comforting, flavor-packed dish that proves meatless meals can be just as satisfying and hearty as traditional enchiladas. Soft tortillas are filled with a savory blend of seasoned beans and melted cheese, rolled up, smothered in rich enchilada sauce, and baked until bubbly and golden.
Ingredients
For the Enchilada Filling
For Assembly
Optional Toppings
Instructions
-
Prepare the Filling : Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds. Stir in beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5 minutes until heated through.
-
Preheat the Oven : Preheat oven to 375°F (190°C). Lightly grease a baking dish.
-
Assemble the Enchiladas : Spread ½ cup enchilada sauce on the bottom of the dish. Spoon bean mixture into tortillas. Sprinkle with cheese and roll tightly. Place seam-side down in the baking dish.
-
Add Sauce and Cheese : Pour remaining enchilada sauce over tortillas. Sprinkle generously with remaining cheese.
-
Bake : Cover loosely with foil and bake for 20 minutes. Remove foil and bake 5–10 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
