Toasted Oaxacan Black Bean and Quesillo Enchiladas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Corn tortillas filled with creamy Oaxacan quesillo and hearty black beans, topped with a smoky tomato sauce and toasted to perfection. This Mexican-inspired vegetarian recipe, ready in about 50 minutes, pairs black beans, cooked and drained, corn tortillas, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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

• 2 cups black beans, cooked and drained
• 1 1/2 cups quesillo (Oaxacan string cheese), shredded
• 12 corn tortillas
• 2 cups tomato sauce
• 2 dried chipotle chiles
• 3 garlic cloves
• 1/2 cup white onion, chopped
• 3 tbsp vegetable oil
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Toast 2 dried chipotle chiles in a dry skillet over medium heat for 2 minutes until fragrant. Soak them in 1/2 cup hot water for 15 minutes until softened.
2. Step 2: In a blender, combine the softened chipotle chiles with 2 cups tomato sauce, 3 garlic cloves, and 1/2 cup chopped white onion; blend until smooth to make a smoky enchilada sauce.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat, pour in the sauce, and simmer gently for 8 minutes until thickened and fragrant. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Lightly fry 12 corn tortillas, one at a time, in 1 tbsp vegetable oil over medium heat for 10 seconds per side until pliable but not crispy.
5. Step 5: Spread a spoonful of black beans (about 3 tbsp) and 2 tbsp shredded quesillo onto each tortilla, roll tightly, and place seam-side down in a baking dish.
6. Step 6: Pour the enchilada sauce evenly over the rolled tortillas, sprinkle with remaining shredded quesillo, and bake in a preheated 375°F oven for 15 minutes until the cheese melts and the edges are slightly toasted.
7. Step 7: Garnish with 1/4 cup chopped cilantro before serving for a fresh herbal note.