Vegetarian Bean and Cheese Enchiladas
Vegetarian Bean and Cheese Enchiladas are stuffed with creamy refried beans and cheese, then smothered in a smoky, spicy chipotle-infused enchilada sauce with jalapenos, serranos, and corn. These irresistibly delicious enchiladas are a crowd-pleaser and perfect for any holiday gathering.Serving: One 8" flour enchilada is equivalent to 2 smaller enchiladas. This recipe makes 10 flour enchiladas (8" size).
Servings: 10 - 8" flour enchiladas
Ingredients
For Refried Beans
- 1 1/2 tbsp oil
- 1 1/2 tsp Cumin seeds
- 3 cloves garlic chopped
- 1 Jalapeno deseeded & chopped
- 1 serrano deseeded & chopped
- 1/2 cup white scallions chopped
- 16 ounces refried beans
- 1/2 cup mild taco sauce I used Taco Bell brand
- 1/2 cup Water
- 2 tsp taco seasoning I used Trader Joe's brand
- 1/2 cup green scallions chopped
For Enchilada Sauce
- 2 tbsp oil
- 3 cloves garlic chopped
- 1 medium onion chopped
- 2 jalapeños deseeded & chopped
- 1 serrano peppers deseeded & chopped
- 1 cups frozen fire-roasted corn thawed, rinsed & drained
- 30 ounces red encihlada sauce 2 cans of Hatch Chile brand
- Let it heat up
- 1 canned whole chipotle pepper I used La Costena brand
- 2 tbsp canned adobo sauce I used La Costena brand
- 1 1/2 tsp taco seasoning
- pinch of salt
- pinch of black pepper
- 1/2 cup cilantro chopped
To Assemble Each Enchilada (makes 10)
- 1 soft taco flour tortillas I used Mission brand, 8" tortillas, need 10 total
- 1/4 cup refried beans
- 2-3 tbsp Mexican cheese blend shredded, 1 1/2 cups total
To Assemble Enchiladas
- 3 ladles enchilada sauce - on bottom of pan
- 10 rolled-up flour enchiladas
- top enchiladas with most of enchilada sauce
- 1 1/2 cups Mexican cheese blend shredded
Instructions
- Make the Beans. Heat a pot on medium heat. Once hot, add oil, followed by cumin seeds, and saute for 40 seconds. Next add chopped garlic, jalapeno, and serrano peppers. Saute for a couple of minutes. Now add the white scallions. Saute for a couple of minutes. Season Beans. Add Refried Beans, 1/2 cup water, and Taco Bell sauce. Stir the beans until everything is well combined and heated for 3-4 minutes. Add green scallions and 2 teaspoons of taco seasoning. Stir and cook for a minute, then turn off the stove. Set aside for beans to cool.
- Make the Sauce. Heat another pot on medium heat. Once hot, add oil, followed by chopped garlic. Saute for a minute. Next, add chopped onions, jalapeno, and serrano peppers, and saute for 2 minutes. Then, add frozen corn rinsed under warm water and drain. Now add red enchilada sauce and stir. Cover the pot with a lid, lower the heat, and simmer the sauce for 7-8 minutes until heated. Season Sauce. Add 1 1/2 teaspoons taco seasoning, 1/2 cup water, 1 chipotle pepper in adobo sauce (leave it whole), and 2 tablespoons adobo sauce. Then add fresh cilantro.
- Preheat Oven & Assemble. Preheat Oven to 375 degrees F. Take a 9" x 13" baking dish. Add 3 ladles of enchilada sauce to coat the bottom of a baking dish. Take a flour tortilla and add 3 medium spoonfuls of beans (roughly 1/4 cup beans). Add enough cheese to cover the beans - about 3 tablespoons. Roll up the tortilla and place over the enchilada sauce on the baking dish. You should have 10 tortillas total - you may need another smaller baking dish. Don't squish the enchiladas together or else once baked they will get stuck. Top with generous amounts of sauce spreading evenly between all the tortillas and top with 1 1/2 cups of shredded Mexican cheese blend. NOTE: You may have enchilada sauce leftover which you may use in pasta, rice, or eggs.
- Bake. Cover the baking dish with foil and place in the oven for 35 minutes covered, then 3 minutes uncovered. Your enchiladas are ready! Enjoy with Mexican rice, guacamole, sour cream, and lettuce. So good!
Notes
This recipe was first published on March 21, 2020, and has been modified and updated since.
✓ Soft Flour Tortillas - Use soft flour tortillas, such as Mission Soft Taco Flour Tortillas.
✓ Each Serving - One 8" flour tortilla can be cut into half to make 2 small enchiladas. Assume each person will have 2-3 small enchiladas, hence 1 to 1 1/2 regular-size enchiladas.
✓ Enchilada Sauce - Add a generous amount of enchilada sauce over the enchiladas making sure the tortillas are well-coated. You may have leftover sauce which you may use in pasta, rice, or eggs.
✓ Add Sauce to Bottom of Baking Dish - Add a thin layer of enchilada sauce to the bottom of the baking dish.
✓ Chipotle Peppers in Adobo Sauce - Use canned Chipotle peppers in Adobo sauce. Use 1 chipotle pepper and leave it whole when adding it to the enchilada sauce. Also, use 2 tablespoons of adobo sauce.
✓ Rolled-Up Tortillas - Don't squish the rolled-up tortillas together or else they will get stuck after baking.
Nutrition
Serving: 1enchilada | Calories: 398kcal | Carbohydrates: 44g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 2019mg | Potassium: 265mg | Fiber: 4g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 9mg | Calcium: 256mg | Iron: 3mg