Bean and Cheese Enchiladas
Crispy tortillas filled with spicy black beans, melted cheese, and smoky chipotle sauce, baked to golden perfection. This tex-mex-inspired vegan (gluten-free) ready in about 40 minutes pairs large whole wheat tortillas, (15 oz each) canned black beans, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 large whole wheat tortillas
- 2 cans (15 oz each) canned black beans
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chipotle sauce
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 1 tsp ground cumin
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and sauté for 3-4 minutes until translucent. Stir in 1 tsp ground cumin and cook for 1 minute until fragrant.
- Step 2: Drain and rinse black beans. Add to the skillet, along with 1/4 cup chipotle sauce. Simmer for 5 minutes until beans are heated through and slightly softened. Remove from heat.
- Step 3: Lay tortillas on a baking sheet. Divide bean mixture evenly among tortillas, then top each with 2 tbsp shredded cheese. Roll tightly and place seam-side down on the baking sheet.
- Step 4: Brush tortillas with remaining 1 tbsp olive oil. Bake for 15-18 minutes until golden and crispy. Let cool slightly, then serve with remaining chipotle sauce and cilantro.
Frequently asked questions
How long does Bean and Cheese Enchiladas take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bean and Cheese Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large whole wheat tortillas from drying out.
Can I substitute ingredients in Bean and Cheese Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bean and Cheese Enchiladas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bean and Cheese Enchiladas vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
