Description
These vegetarian enchiladas are packed with flavorful black beans, gooey Monterey Jack cheese, and a zesty enchilada sauce, all wrapped in warm tortillas and baked to perfection. A quick and satisfying meal for busy weeknights!
Ingredients
Scale
- 1 cup enchilada sauce
- 7 to 8 flour tortillas (6-8 inches), lightly warmed
- 1.5 cups cooked black beans (see notes for seasoning tips)
- 4 oz Monterey Jack cheese, grated
- 1/2 cup fresh cilantro, finely chopped
- 4 scallions, thinly sliced
Instructions
1️⃣ Preheat the Oven:
- Set the oven to 425ºF.
- Spread ½ cup enchilada sauce in the bottom of a 10-inch baking dish.
2️⃣ Assemble the Enchiladas:
- Lay a tortilla on a flat surface.
- Spread 2 to 3 tablespoons of black beans across the center.
- Sprinkle lightly with grated cheese.
- Fold the tortilla in half, then roll it into a coil.
- Place it seam-side down in the baking dish.
- Repeat with the remaining tortillas.
3️⃣ Bake the Enchiladas:
- Pour the remaining ½ cup enchilada sauce over the top.
- Sprinkle with cilantro, scallions, and remaining cheese.
- (Optional: Cover and refrigerate for up to 24 hours before baking.)
- Bake for 15 to 20 minutes, until the cheese is melted and bubbly.
4️⃣ Serve & Enjoy:
- Let cool slightly before serving.
- Garnish with extra cilantro, sour cream, or avocado, if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 20mg