Bean and Cheese Enchiladas (vegetarian, gluten-free option)

Bean and Cheese Enchiladas recipe with step by step pictures. Scrumptious comfort food and so easy to make Bean and Cheese Enchiladas with a few pantry staples.

Quarantine Life

Quarantine Life is where the party’s at these days, and I’m getting really sick of cooking (lol). Sometimes a girl just needs shortcuts. To be honest, my life hasn’t been as drastically impacted compared to many others. For starters, I already work from home and I’m a homebody. With that said, not being able to go out, workout at the gym, grocery shop, meet a friend for coffee, and enjoy date nights outside with my hubby has been challenging. I also am one of those who has no desire to look cute if I have nowhere to go, so ya, I’m literally in my PJs 24/7. Unfortunately, I’m not comfortable with the idea of getting takeout just yet, and so homecooked meals are it, even if it’s another Pantry Recipe.

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Just like most of you, I get depressed watching the news that I literally don’t know what to do to make myself feel happy. With so much loss of life, panic, and people being sick, it’s hard to ignore reality and be happy. I find drinking chai and baking therapeutic. I’m doing all the little things to make myself happy even if that means eating comfort food when I want. I’ve also started doing yoga and it has definitely helped me. Furthermore, I’ve cut down on the amount of time I spend watching the news and instead I watch Bollywood movies. It doesn’t help that Mr. Honey is a news junkie so he has the news on 24/7, but nowadays it’s on mute cause I can’t deal.

I feel we as a society have taken so much for granted and never in a million years would I have thought we would experience something of this magnitude in our lifetime. Once this is over, I hope we all change for the better, reflect, and think about what is truly most important in life. At the present moment, all we can do is pray and hope things get better sooner rather than later. And thank GOD for the internet. I can’t imagine life without it. I know we will all get through this, we just have to take it one day at a time. Now, onto these Black Beans and Cheese Enchiladas because I think we can all use a little comfort food while quarantined.

Tips on making Bean and Cheese Enchiladas

• Grab your favorite can of refried beans and saute them with garlic, poblano peppers, onions, salsa, and a few spices. This technique adds lots of flavor. For this recipe, I used Trader Joe’s Refried Black Beans with Jalapeno.
• Grab your favorite can of red enchilada sauce. I love Hatch Chile Organic Red Enchilada Sauce that you can find at Whole Foods and most other grocery stores.
• You can use corn or flour tortillas. I personally prefer corn tortillas, however all I could find were corn and wheat tortillas by La Tortilla Factory. If you’re using corn tortillas, make sure you microwave them so they’re soft and don’t crack while working with the corn tortilla.
• I recommend using pepper jack cheese, however a mild or medium cheddar would work. Alternatively, you can also use a Mexican blend cheese.
• Don’t drench the enchiladas with enchilada sauce. Just drizzle enchilada sauce forming two horizontal lines and simply top with cheese.

Bean and Cheese Enchiladas are:

Gooey
Delicious
Spicy
Comfort Food
Versatile
Gluten-Free option (use GF tortillas)
Vegan option (use V cheese and sour cream)
Perfect for Quarantine LIfe

How to make Bean and Cheese Enchiladas recipe step by step?

How to make the Beans?

1. Chop the garlic, serrano chili, poblano pepper, and onion. I highly recommend using the Mueller Chopper.
2. Heat up a pot on medium heat, once hot, add oil followed by cumin seeds, garlic, and serrano chili. Saute for 20 seconds.
3. Add the onion and saute for 3 minutes.
4. Add the poblano pepper. Saute for another 2-3 minutes.

5. This is what you should have.
6. Add the refried beans – you can use refried black beans or pinto beans.
7. Add water. Stir for a minute.
8. Add salsa and taco seasoning.

9. Add a dollop of sour cream.
10. Beans are ready. Set aside.

How to assemble the Bean and Cheese Enchiladas?

1. Preheat the oven to 425 degrees.
2. Shred the Pepper Jack Cheese.
3. Pour half a cup of enchilada sauce to the bottom of a baking tray. I used 2 smaller size trays, or you can use 1 large tray.
4. Warm up the corn and wheat tortillas in a microwave for 30 seconds or an oven for 15 minutes.

5. Place a quarter cup of beans in the center of the tortilla.
6. Top with a little cheese.
7. Fold.
8. Place enchilada in the baking tray face side up.

9. Line up all the enchiladas. You should have about 12.
10. Pour half cup of enchilada sauce over each small tray. DO NOT DROWN THE ENCHILADAS ELSE THEY WILL GET SOGGY.
11. Top with shredded cheese and scallions.
12. Into the oven for 10 minutes at 425 degrees.

13. Once out of the oven, garnish with fresh cilantro. Serve with sour cream or guacamole.

Enjoy!

Pin Recipe Print Recipe

Bean and Cheese Enchiladas

Scrumptious comfort food and so easy to make Bean and Cheese Enchiladas with a few pantry staples.

5 from 11 votes

Prep Time20 mins

Cook Time20 mins

Course Main Course

Cuisine Mexican

Diet vegetarian, gluten-free option

Servings: 12 enchiladas

Calories: 235kcal

Author: Nisha

Ingredients

for the refried black beans

• 1 tbsp avocado oil
• 1 tbsp cumin seeds
• 4 cloves garlic chopped
• 1 serrano chili deseeded & chopped
• 1 medium onion chopped
• 1 poblano pepper chopped
• 1 16 ounce refried black beans can I used Trader Joe's Refried Black Beans Jalapeno
• 1/4 cup water
• 1/2 cup salsa your favorite
• 2 tsp taco seasoning
• 1 dollop sour cream

for the enchiladas

• 12 corn wheat tortillas* I like La Tortilla Factory, GF option available
• 1 16 ounce can organic red enchilada sauce, divided I like Hatch Chile
• refried beans mixture that we prepared
• 2 cups organic pepper jack cheese divided
• few scallions chopped
• garnish with fresh cilantro chopped

Instructions

How to make the Beans?

• Chop the garlic, serrano chili, poblano pepper, and onion.
• Heat up a pot on medium heat, once hot, add oil followed by cumin seeds, garlic, and serrano chili. Saute for 20 seconds.
• Add the onion and saute for 3 minutes.
• Add the poblano pepper. Saute for another 2-3 minutes.
• This is what you should have.
• Add the refried beans - you can use refried black beans or pinto beans.
• Add water. Stir for a minute.
• Add salsa and taco seasoning.
• Add a dollop of sour cream.
• Beans are ready. Set aside.

How to assemble the Bean and Cheese Enchiladas?

• Preheat the oven to 425 degrees.
• Shred the Pepper Jack Cheese.
• Pour half a cup of enchilada sauce to the bottom of a baking tray. I used 2 smaller size trays, or you can use 1 large tray.
• Warm up the corn and wheat tortillas in a microwave for 30 seconds or an oven for 15 minutes.
• Place a quarter cup of beans in the center of the tortilla.
• Top with a little cheese.
• Fold.
• Place enchilada in the baking tray face side up.
• Line up all the enchiladas. You should have about 12.
• Pour half cup of enchilada sauce over each small tray. DO NOT DROWN THE ENCHILADAS ELSE THEY WILL GET SOGGY.
• Top with shredded cheese and scallions.
• Into the oven for 10 minutes at 425 degrees.
• Once out of the oven, garnish with fresh cilantro. Serve with sour cream or guacamole. Enjoy.

Notes

* Gluten-Free Option: use GF corn tortillas.

Nutrition

Serving: 1enchilada | Calories: 235kcal | Carbohydrates: 27g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 744mg | Potassium: 176mg | Fiber: 5g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 9mg | Calcium: 205mg | Iron: 3mg

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