Bean and Cheese Enchiladas

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy tortillas filled with spicy black beans, melted cheese, and smoky chipotle sauce, baked to golden perfection. This Tex-Mex-inspired vegan recipe (gluten-free), ready in about 40 minutes, pairs whole wheat tortillas, 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 rice, quinoa, or a quick salad. 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.

Prep: 20 min Cook: 20 min Serves 4 Tex-Mex cuisine 320 cal/serving

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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

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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.