Best 3 Vegetarian Bean Enchiladas Recipes
Embark on a culinary journey to create a delicious and satisfying vegetarian bean enchilada. This delectable dish combines the richness of beans, the tangy flavors of tomatoes and spices, and the gooeyness of melted cheese, all wrapped in soft tortillas. Get ready to tantalize your taste buds with this vegetarian feast that offers a delightful blend of flavors and textures in every bite.
Here are our top 3 tried and tested recipes!
VEGETARIAN BLACK BEAN ENCHILADAS
A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.
Provided by Alexis
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
- Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
- Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
- Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.
Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g
VEGETARIAN BEAN ENCHILADAS
This is a tasty enchilada recipe that I made up when I stopped eating meat. Not vegan, but a great crowd pleaser. You can substitute different types of beans depending on preference. It is also possible to use just cheese for the topping, but the cream does help with flavor and consistency a lot.
Provided by ladyroseofrohan
Categories One Dish Meal
Time 50m
Yield 12 enchiladas, 12 serving(s)
Number Of Ingredients 12
Steps:
- To make enchilada filling: saute bell pepper in warm olive oil in a large skillet until tender. Add cream cheese and refried beans and heat until melted, stirring often.
- Add kidney or black beans to the skillet, all spices, and 1/2 cup salsa. Heat through. Filling will be very soupy. You may want to let it cool to thicken before filling tortillas.
- Grease 9x13 baking pan. Place 1/3-1/2 cup of filling in each tortilla. Tuck ends of tortilla in, and roll up. Place side by side in baking pan.
- Heat cheese and cream in a saucepan until melted and creamy. Pour over enchiladas. Top each enchilada with a spoonful of remaining salsa.
- Bake at 400°F for 30 minutes. Allow to cool at least 10 minutes or filling will be too hot and runny,.
BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE
I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.
Provided by PSU Lioness
Categories Brown Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
- Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
- Remove from heat and stir in cilantro and lime juice; set aside.
- Spray bottom of baking dish with cooking spray.
- Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
- Remove from oven, uncover and top with shredded cheddar cheese.
- Bake 5 minutes longer, or until cheese has melted.
- Serve with optional garnishes.
Tips:
- Choose the Right Beans: Use a combination of beans like black beans, pinto beans, and kidney beans for a variety of textures and flavors.
- Spice It Up: Add chili powder, cumin, paprika, and cayenne pepper for a flavorful enchilada filling.
- Don't Skimp on the Cheese: Use a blend of cheddar, Monterey Jack, and queso fresco for a gooey, flavorful filling.
- Use Fresh Herbs: Cilantro, parsley, and oregano add a pop of freshness and flavor to the enchiladas.
- Make Your Own Enchilada Sauce: It's easy to make and tastes so much better than store-bought.
- Don't Overcook the Enchiladas: Bake them just until the cheese is melted and bubbly.
- Serve with Your Favorite Toppings: Guacamole, sour cream, salsa, and pico de gallo are all great options.
Conclusion:
These vegetarian bean enchiladas are a delicious and satisfying meal that are perfect for any occasion. They're easy to make, packed with flavor, and can be customized to your liking. Whether you're a vegetarian or just looking for a meatless meal, these enchiladas are sure to be a hit. So next time you're craving Mexican food, give these vegetarian bean enchiladas a try!
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