Indulge in the flavors of Mexico with these delicious vegetarian enchiladas, packed with protein-rich beans, cheese, and fresh vegetables. Perfect for a meatless dinner option.
These vegetarian enchiladas with Beans recipe make for a hearty, satisfying dinner. Prepare them on a weeknight and enjoy leftovers for lunch the next day or cook them over the weekend and invite friends for a fun gathering! You could even make a double batch to freeze for later—freezing instructions are provided below.
Ingredients For Vegetarian Enchiladas with Beans
- 8-10 corn tortillas
- 1 cup cooked black beans
- 1 cup cooked kidney beans
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced tomato
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp paprika
- Salt and pepper, to taste
- 1 cup enchilada sauce
- Chopped fresh cilantro, for garnish
Instructions To Prepare Vegetarian Enchiladas
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté onion, bell pepper, and garlic until tender.
3. Add cooked beans, cumin, chili powder, and paprika. Cook for 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Dip tortillas in enchilada sauce, coating both sides.
6. Fill tortillas with bean mixture and roll up. Place seam-side down in a baking dish.
7. Pour remaining enchilada sauce over rolled tortillas.
8. Sprinkle shredded cheese on top.
9. Bake for 20-25 minutes or until cheese melts and bubbly.
Benefits Of Vegetarian Enchiladas with Beans
- High in protein and fiber from beans
- Rich in vitamins and minerals from vegetables
- Low in saturated fat
- Suitable for vegetarians and vegans (optional)
Freezing Instructions
- You can prepare these enchiladas as instructed and freeze them before baking. I also tried baking and then freezing them, but found it added extra work without much benefit. To help prevent freezer burn, refrigerate the assembled dish until fully chilled (around four hours), then wrap it tightly before freezing.
- For best results, use a freezer-safe dish like a Pyrex baking dish, which I’ve successfully taken directly from freezer to oven. However, note there’s always a small risk of breakage when using glass dishes.
- Once frozen, the enchiladas can last up to six months. While frozen foods don’t technically spoil if kept consistently frozen, they taste best when eaten sooner.
- When ready to bake, make sure the dish exterior is dry to avoid thermal shock. Follow the recipe’s baking instructions, then cover the dish snugly with parchment paper or foil. Bake until fully heated and bubbling, likely 45 minutes or longer (covering helps prevent over-browning). Enjoy!
Tips & Variations
- Use leftover cooked beans or roast vegetables for added flavor.
- Substitute cheese with vegan alternative or dairy-free option.
- Add diced zucchini, mushrooms, or spinach for extra nutrients.
- Serve with sour cream, salsa, or guacamole.
Business Idea
Offer vegetarian enchiladas as a menu item at your restaurant or café. Market it as a healthy, meatless option. Consider catering to vegan customers by substituting cheese with dairy-free alternatives.
Would you like more recipe ideas or business tips?