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Just-baked black bean and cheese enchiladas.

Vegetarian Bean and Cheese Enchiladas

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5 from 22 reviews


A few notes:

  • Scale this recipe up or down as needed. For a 10-inch square or round baking dish, these proportions are about right. Use more or less sauce if you are using a larger or smaller pan. I am using this tart pan here. For a 9×13-inch pan, I imagine using 1.5 times this recipe will be about right. 
  • I am partial to using flour tortillas, which is not traditional, but I find them to be more flavorful. When I have a stash of Caramelo tortillas on hand, that is my preference. When I don’t, I look for the tortillas made from a blend of flour and corn (Trader Joe’s, Whole Foods) or I make them from scratch (this one is made with sourdough starter or discard). If you are using Caramelo tortillas, char them on one side in a skillet. If you are using standard flour tortillas, warm them in a skillet before using — this makes them more pliable and therefore easier to roll. 
  • The success of this recipe relies on using super flavorful black beans. This is my favorite way to prepare black beans: Simplest Slow Cooker Black Beans. If you are using canned beans, consider draining and rinsing them, then placing them in a pot with enough water to cover, a healthy splash of olive oil, a bay leaf, some crushed red pepper flakes, a good pinch of salt, and a clover of garlic. Simmer gently for 15-20 minutes or until the beans have taken on some flavors from the broth. 
  • See notes in the post above for freezing the unbaked enchiladas. 



  1. Heat the oven to 425ºF. 
  2. In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
  3. Place a tortilla on work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish. 
  4. Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
  5. Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister. 
  6. Let cool briefly, then serve. 
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican, American