This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.
- 3 cups red enchilada sauce (or Homemade Enchilada Sauce made in advance)
- 2 tablespoons olive oil
- 2 15-ounce cans pinto beans (or black beans), drained and rinsed
- 1 tablespoon cumin
- 1/2 tablespoon each garlic powder, onion powder, paprika, and kosher salt
- 12 ounces (3 cups) shredded cheddar cheese
- 4 ounces (1 cup) shredded pepper jack cheese
- 12 8-inch flour or corn tortillas
- For the garnish: guacamole, sour cream, feta or queso fresco crumbles, minced red onion, sliced jalapeno or fresno peppers, torn cilantro
- Preheat the oven to 400 degrees Fahrenheit.
- In a large skillet, heat the olive oil over medium heat. Add the beans (drained and rinsed), cumin, garlic powder, onion powder, paprika, and kosher salt. Cook for 2 minutes until warmed through and fragrant.
- Spread 1 cup of the enchilada sauce in the bottom of a large baking dish.
- If using corn tortillas ONLY: Brush both sides of each tortilla lightly with olive oil. Heat a large griddle to medium-high heat. Cook the tortillas in batches for 15 seconds per side until lightly browned.
- Fill each tortilla with scant 1/4 cup of beans and a scant 1/4 cup (3 tablespoons) shredded cheddar cheese. Roll it up and place it in the baking dish seam side down. Once all of the 12 tortillas are in the dish, pour over the remaining 2 cups of enchilada sauce. Top with the pepper jack and the remaining cheddar cheese.
- Bake for 10 minutes. If desired, broil or torch until browned. Top with garnishes and serve. (Leftovers keep well refrigerated.)
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican American
- Diet: Vegetarian
Keywords: Vegetarian enchiladas, vegetarian enchilada recipe, Easy enchiladas, Easy enchilada recipe