Tex-Mex 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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex 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 Tex-Mex 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 Tex-Mex 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 Tex-Mex 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 Tex-Mex 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.
