Vegetarian Bean and Cheese Enchiladas

Two words that instantly calm a busy weeknight: bubbly enchiladas. These vegetarian bean and cheese enchiladas deliver all the cozy, melty comfort with pantry-friendly staples and a quick, no-fuss method.

They’re customizable, kid-friendly, and reheat like a dream. Make a single pan for tonight—or double it and freeze one for future you. Either way, dinner’s a win.

Recipe Name

Vegetarian Bean & Cheese Enchiladas

Short Description

Creamy, cheesy, and satisfying enchiladas packed with seasoned black beans, sweet corn, and just enough veggies for freshness—all rolled in warm tortillas and baked under a blanket of red enchilada sauce and melted cheese.

Time

• Prep: 15 minutes

• Cook: 25–30 minutes

• Total: 40–45 minutes

Yield

Serves: 4 (makes 8 enchiladas)

Ingredients

For the filling

• 1 tablespoon olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 1 jalapeño, seeded and minced (optional for mild heat)

• 1 (15 oz / 425 g) can black beans, drained and rinsed

• 1 cup corn kernels (fresh, frozen, or canned & drained)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder (use mild for less heat)

• 1/2 teaspoon smoked paprika (optional, adds depth)

• 1/2 teaspoon kosher salt, plus more to taste

• 2 tablespoons lime juice (about 1 lime)

• 1/4 cup fresh cilantro, chopped (optional)

To assemble

• 8 tortillas (6–7 inch; corn for classic, flour for extra pliable)

• 2 cups red enchilada sauce (store-bought or homemade)

• 2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)

• Neutral oil or spray for the baking dish

Toppings (optional but recommended)

• Sour cream or Greek yogurt

• Avocado slices or guacamole

• Extra cilantro, radishes, green onions, pickled jalapeños, lime wedges

Step-by-Step Instructions

1. Preheat & prep the pan. Heat oven to 375°F (190°C). Lightly oil a 9×13-inch (23×33 cm) baking dish. Spoon 1/2 cup enchilada sauce into the dish and spread to coat the bottom.

2. Sauté aromatics. In a large skillet over medium heat, warm olive oil. Add onion and a pinch of salt; cook 4–5 minutes until translucent. Stir in garlic and jalapeño; cook 30 seconds until fragrant.

3. Build the filling. Add black beans, corn, cumin, chili powder, smoked paprika, and salt. Cook 2–3 minutes, stirring, until warmed through. Off heat, stir in lime juice and cilantro. Taste and adjust salt.

4. Warm tortillas. To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or warm briefly on a dry skillet.

5. Assemble. Working one at a time, place a tortilla on your board. Add 1/3 cup filling and 2 tablespoons cheese in a line down the center. Roll snugly and place seam-side down in the sauced baking dish. Repeat with all tortillas.

6. Sauce & cheese. Pour remaining enchilada sauce evenly over the rolls (aim for light coverage so they don’t get soggy). Sprinkle with the remaining cheese.

7. Bake. Bake 18–22 minutes, until the sauce is bubbling and the cheese is melted with light golden spots.

8. Finish & serve. Rest 5 minutes. Add toppings (a little creamy tang, a little fresh crunch) and serve with lime wedges.

Pro tip: For nicely defined enchiladas, don’t drown them—just-enough sauce keeps structure while still giving you the saucy bite you want.

Variations & Smart Swaps

1. Refried Bean Base: Swap half the black beans for refried beans to make the filling extra creamy.

2. Veg-Loaded: Add diced bell pepper or zucchini with the onion; sauté until tender.

3. Spinach & Bean: Stir in 2 cups fresh spinach at the end of step 3; wilt for 1 minute.

4. Green Enchiladas (Salsa Verde): Replace red sauce with tomatillo salsa; top with crumbled queso fresco.

5. Spice It Up: Add chipotle in adobo (1–2 teaspoons, minced) to the filling for smoky heat.

6. Gluten-Free: Use 100% corn tortillas and a certified GF enchilada sauce.

7. High-Protein: Mix in 1 cup cottage cheese with the beans (surprisingly great melt and protein).

8. Sheet-Pan Enchiladas (faster): Lay tortillas flat on a rimmed sheet, scatter filling and cheese, drizzle sauce, fold like tacos, and bake 10–12 minutes.

Make-Ahead, Storage & Reheating

• Make-ahead: Assemble unbaked enchiladas up to 24 hours in advance. Cover and refrigerate; add 5 extra minutes to bake time.

• Freeze: Wrap tightly (before baking) and freeze up to 2 months. Thaw overnight; bake as directed.

• Leftovers: Store cooked enchiladas 3–4 days in an airtight container. Reheat at 350°F (175°C) for 10–12 minutes or microwave in 45-second bursts.

Nutrition (Estimate per serving, without toppings)

Calories: ~420 | Protein: ~20 g | Carbs: ~48 g | Fat: ~16 g | Fiber: ~10 g
Numbers will vary with tortilla type, cheese choice, and sauce brand.

Cheesy Comfort, Zero Compromise

These Vegetarian Bean & Cheese Enchiladas prove you don’t need meat for maximum satisfaction. They’re hearty, budget-friendly, and endlessly adaptable—a perfect base recipe to make your own. Add crunch, add heat, add more veg—just don’t skip the lime.

That bright finish is the tiny drum solo your pan’s been waiting for