This quick vegetarian enchiladas recipe doesn’t require dipping each tortilla in enchilada sauce. Fill with veggies, black beans, and top with cheese.
These cheesy vegetarian enchiladas offer all of the saucy goodness of the comfort food classic with minimal fuss. Chopped veggies, black bean s, and aromatics all cook in one pot, then get mashed for a meaty texture before the enchilada filling is rolled into tortillas with a sprinkling of spicy pepper Jack cheese. But there’s no need to heat and individually dip each tortilla in sauce before filling it, a time-consuming technique commonly called for in enchilada recipes.
In this quick and easy version, store-bought enchilada sauce is poured into the bottom of a baking dish and the filled tortillas are snugly arranged on top before getting doused in the remaining enchilada sauce and topped with a generous amount of cheese. The enchiladas are baked at a high temperature until the cheese is golden brown and the edges are crisp and curled. To finish it off, garnish the top with red onions, ripe avocado, cilantro, lime juice, and sour cream.
Enchilada Bell Pepper Onion Garlic Cilantro Oregano Black Bean Avocado Red Onion Sour Cream Lime Mexican Easy Quick Weeknight Meals Vegetarian Oven Bake Cheese Monterey Jack Nut Free
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