Mexican Vegetarian Enchiladas with Black Beans and Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Cheesy enchiladas stuffed with black beans, tomatoes, and topped with a creamy avocado crema. This mexican-inspired vegetarian (dairy-free) ready in about 50 minutes pairs tortillas, black beans, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tortillas
• 1 can black beans
• 2 tomatoes
• 1/2 cup cheddar cheese
• 2 avocados
• 1 lime
• 1/4 cup onion
• 1 jalapeño
• 1 tbsp olive oil
• to taste salt

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until shimmering but not smoking, then add 1/4 cup finely diced onion and 1 julienne’d jalapeño (seeds removed for less heat). Sauté for 3-4 minutes until the onion is translucent and the jalapeño releases its fragrance.
2. Step 2: Add 2 quartered tomatoes (skin-on, cut side down) to the skillet, reduce the heat to medium, and cook for 8-10 minutes, stirring occasionally, until the tomatoes soften, break down into a thick sauce, and develop a golden-brown, slightly caramelized edge. Season with a pinch of salt and set aside.
3. Step 3: In a large bowl, drain and rinse 1 can (15 ounces) black beans, then mash them lightly with a fork until slightly broken but still chunky. Stir in 1/2 cup grated cheddar cheese (shredded for even distribution) and a generous pinch of salt. Mix until the cheese is fully incorporated and the beans are evenly coated.
4. Step 4: Lay 8 tortillas flat on a clean surface, then spoon 1/3 cup of the black bean and cheese mixture onto the center of each tortilla. Fold the sides of the tortilla inward, then roll them up tightly, tucking the ends to seal. Place the rolled enchiladas seam-side down in a 9x13-inch baking dish.
5. Step 5: Preheat your oven to 375°F (190°C). Pour the sautéed tomato mixture evenly over the enchiladas, ensuring each one is fully coated. Bake for 18-20 minutes, or until the cheese is golden-brown, bubbly, and the tortillas are crisp and slightly toasted at the edges.
6. Step 6: While the enchiladas bake, prepare the avocado crema: mash 2 ripe avocados in a bowl with the juice of 1 lime (about 2 tablespoons) and a pinch of salt until smooth and creamy. Use a fork to press down on the mixture, ensuring no lumps remain, and adjust seasoning with additional lime or salt if desired.
7. Step 7: Once the enchiladas are done, remove them from the oven and let rest for 5 minutes. Top each enchilada with a generous dollop of avocado crema, then serve immediately, ideally while the crema is still cool and the enchiladas are warm, allowing the contrasting textures and flavors to shine.