This is an easy meatless meal to feed a crowd! With just 15 minutes of prep time, my 2-bean vegetarian enchiladas are ready within 40 minutes. The filling for these cheesy vegetarian enchiladas combines refried beans, black beans, and red enchilada sauce (homemade or store-bought) and garnished with your favorite toppings.
Preheat oven to 350°F. Prepare red enchilada sauce if making homemade. Spread ½ cup enchilada sauce across the bottom of a 9x13 baking pan.
In a mixing bowl, combine the black beans, diced green chiles, 1/2 tablespoon taco seasoning, minced garlic, and scallions. If desired, add a pinch of salt, but check your beans!
Stir the refried beans with the remaining 1/2 tablespoon of taco seasoning.
15 ounces vegetarian refried beans
Create an assembly line with the enchilada sauce, black bean mixture, refried beans, shredded cheeses, and prepared baking dish.
Spread approximately 1 tablespoon of enchilada sauce across a tortilla (or alternatively, dip the tortillas in enchilada sauce). Place about 3 tablespoons of refried beans in the center of the tortilla, topped with a heaping 3 tablespoons of the black bean mixture. Sprinkle 1-2 tablespoons of cheese. Use less filling for smaller tortillas. It’s important to not overstuff them.
8 flour tortillas
Roll the tortilla completely around the filling, then place it seam-side down in the pan.
Continue the process until all the tortillas are filled. Then, spread the remaining enchilada sauce across the top of the enchiladas and sprinkle with the remaining cheese.
Bake for 25-30 minutes until the cheese is melted and the sauce is bubbly.
Let rest for 5-10 minutes before serving. Garnish with the sliced green scallions, and cilantro as desired. Other topping ideas include avocados or guacamole, sour cream or crema, or diced red onion. Enjoy!
Notes
Taco Seasoning: if you don't have taco seasoning on hand, add 1/2 teaspoon chili powder and 1/4 teaspoon cumin to each bean mixture.
Salt: if you use low-sodium beans or taco seasoning, you'll likely want to add a pinch of salt to the black bean mixture. If using regular salted ingredients, you may need to add less, or none at all.
Leftovers: store any in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until heated through.
Freezing: Place already-baked enchiladas in a freezer-safe container and cover with plastic wrap pressed tightly to the top to prevent freezer burn. Thaw overnight in the fridge and then heat through to enjoy after frozen.