VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
A few notes: Scale this recipe up or down as needed. For a 10-inch square or round baking dish, these proportions are about right. Use more or less sauce if you are using a larger or smaller pan. I am using this tart pan here. For a 9x13-inch pan, I imagine using 1.5 times this recipe will be about right. I am partial to using flour tortillas, which is not traditional, but I find them to be more flavorful. When I have a stash of Caramelo tortillas on hand, that is my preference. When I don't, I look for the tortillas made from a blend of flour and corn (Trader Joe's, Whole Foods) or I make them from scratch (this one is made with sourdough starter or discard). If you are using Caramelo tortillas, char them on one side in a skillet. If you are using standard flour tortillas, warm them in a skillet before using - this makes them more pliable and therefore easier to roll. The success of this recipe relies on using super flavorful black beans. This is my favorite way to prepare black beans: Simplest Slow Cooker Black Beans. If you are using canned beans, consider draining and rinsing them, then placing them in a pot with enough water to cover, a healthy splash of olive oil, a bay leaf, some crushed red pepper flakes, a good pinch of salt, and a clover of garlic. Simmer gently for 15-20 minutes or until the beans have taken on some flavors from the broth. See notes in the post above for freezing the unbaked enchiladas.
Provided by Alexandra Stafford
Categories Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 425ºF.
- In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
- Place a tortilla on work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.
- Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
- Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.
- Let cool briefly, then serve.
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
MEXICAN VEGETARIAN BEAN & CHEESE ENCHILADAS RECIPE
The Bean and Cheese Enchiladas is a Mexican dish where the tortillas rolled around a bean filling and covered with a chili pepper sauce. These stuffed tortillas are baked along with cheese, making them rich, spicy and delicious. In this recipe of the enchiladas, I am going to show you how to make a beans and cheese enchilada baked in a spicy Mexican salsa sauce. Serve the Bean and Cheese Enchiladas recipe along with Red Wine Sangria Cocktail Recipe followed by a dessert of Chocolate And Salted Caramel Tart Recipe If you are looking for more Mexican recipes here are some : Vegetarian Mexican Tacos with Baked Beans, Roasted Peppers and Salad Vegetarian Smoked Mexican Bean Rice Recipe Mexican Wedding Cookie Recipe
Provided by Archana Doshi
Time 1h40m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Mexican Bean Vegetarian Enchiladas Recipe, we will first preheat oven to 180 C
- Heat oil in a large skillet over medium heat. Add onions and garlic and saute 2 minutes. Saute until golden brown and cooked through. Add the 1/2 cup of the Mexican salsa sauce, the cooked beans and the parsley leaves and give the sauce a boil for about 5 minutes.Once done, keep the bean filling aside.
- Spread 1/2 cup Mexican salsa sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish.
- Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Place, seam-side down, in prepared dish of sauce. Proceed the same way with the remaining tortillas. Pour remaining Mexican salsa sauce over filled tortillas.
- Sprinkle a generous amount of cheese over the filled bean tortillas.
- Place the bean enchiladas in the preheated oven and bake in the oven for 15 minutes, until cheese is golden and gooey!
- Once the done, remove from the oven. Serve the Mexican Vegetarian Bean & Cheese Enchiladas along with sour cream sprinkled with spring onion leaves.
- Serve the Bean and Cheese Enchiladas recipe along with Red Wine Sangria Cocktail Recipe followed by a dessert of Chocolate And Salted Caramel Tart Recipe
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
VEGETARIAN BEAN ENCHILADAS
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
Provided by ladyroseofrohan
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
More about "vegetarian bean and cheese enchiladas recipes"
BEAN AND CHEESE ENCHILADAS (VEGETARIAN, GLUTEN-FREE OPTION)
From honeywhatscooking.com
BEAN AND CHEESE VEGETARIAN ENCHILADAS RECIPE - MOLLY …
From foodandwine.com
VEGETARIAN BEAN AND CHEESE ENCHILADAS « EYE FOR A RECIPE
From eyeforarecipe.ca
VEGETARIAN ENCHILADAS - BEAN RECIPES
From beanrecipes.com
BEAN AND CHEESE ENCHILADAS RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
VEGETARIAN BLACK BEAN AND CHEESE ENCHILADAS RECIPE | RECIPE
From pinterest.com
BLACK BEAN & ZUCCHINI ENCHILADAS WITH CHEDDAR & MONTEREY JACK …
From blueapron.com
VEGETARIAN BEAN AND CHEESE ENCHILADAS « EYE FOR A RECIPE
From foodnewsnews.com
EASY BEAN AND CHEESE VEGETARIAN ENCHILADAS RECIPE
From crystalcarder.com
10 BEAN ENCHILADA RECIPES FOR EASY VEGETARIAN DINNERS
From allrecipes.com
TOP 47 BEAN AND CHEESE ENCHILADA RECIPE RECIPES
From hercules.dixiesewing.com
VEGAN BEAN AND CHEESE ENCHILADAS - THE WHOLE FOOD PLANT …
From plantbasedcookingshow.com
15 BEAN AND CHEESE ENCHILADA RECIPE - SELECTED RECIPES
From selectedrecipe.com
VEGETARIAN BLACK BEAN AND CORN ENCHILADAS - MASALA AND CHAI
From masalaandchai.com
10 BEST VEGETARIAN CHEESE ENCHILADAS RECIPES | YUMMLY
From yummly.com
BEST VEGETARIAN ENCHILADAS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
VEGAN ENCHILADAS WITH BEANS | EASY CASSEROLE RECIPE
From biancazapatka.com
VEGETARIAN ENCHILADAS WITH PINTO BEANS - BEAN RECIPES
From beanrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love