Why You’ll Love This Vegetarian Bean Enchiladas Recipe
You’re going to love this Vegetarian Bean Enchiladas recipe for so many reasons!
First off, it’s packed with flavor, thanks to the spices and creamy filling. It’s a great way to sneak in veggies while still satisfying your cravings.
Plus, it’s incredibly easy to make, perfect for a weeknight dinner or a cozy gathering. The combination of textures—soft tortillas, creamy filling, and melted cheese—creates a delightful experience with every bite.
And let’s not forget how customizable it is; you can add your favorite ingredients to make it truly yours.
Trust me, you’ll want to keep this recipe close!
Ingredients of Vegetarian Bean Enchiladas
When it comes to whipping up a delicious meal, knowing your ingredients is half the battle. For these Vegetarian Bean Enchiladas, you’ll want to gather everything before you start cooking. Trust me, it’s way easier that way, and you won’t find yourself scrambling for that can of beans you thought you’d in the pantry.
Let’s make sure you have all the tasty bits you need to create this flavorful dish that will leave everyone asking for seconds!
Here’s what you’ll need:
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 8 ounces cream cheese
- 1 lb vegetarian refried beans
- 15 ounces canned red kidney beans or 15 ounces canned black beans
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 cup salsa, divided
- 12 flour tortillas
- 1 cup shredded cheese
- 1/4 cup heavy cream
Now, let’s chat a little about these ingredients. If you’re feeling adventurous or just want to clean out your fridge, go ahead and toss in some other veggies like corn or zucchini. They’ll blend right in and add even more flavor.
If you’re not a fan of cream cheese, you might try using a plant-based alternative or even sour cream for a different twist. And don’t worry if you can’t decide between kidney beans and black beans—why not use both?
The beauty of this recipe is its flexibility. So gather your ingredients, roll up those sleeves, and get ready for some delightful cooking. You might even want to invite a friend over; cooking is always more fun with company.
How to Make Vegetarian Bean Enchiladas
Making Vegetarian Bean Enchiladas is a delightful adventure in the kitchen, and I promise it’s easier than it sounds. First things first, grab your 1 green bell pepper and dice it up into nice little pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once that oil is warm and ready, toss in the diced bell pepper and sauté it until it’s tender. You know you’re in the right zone when your kitchen starts smelling like a cozy restaurant.
Now, add in 8 ounces of cream cheese along with 1 pound of vegetarian refried beans. Stir these together until they melt and combine—trust me, watching that creamy goodness come together is one of the best parts.
Once your filling is looking deliciously smooth, it’s time to add some texture. Open up a can of 15 ounces of red kidney beans (or black beans if that’s more your style) and toss them in. Sprinkle in 1/2 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of salt.
Now, pour in 1 cup of salsa—just half for now—and stir everything together until it’s heated through. Don’t be surprised if it looks a little soupy; that’s all part of the plan! If you find it too runny, let it cool for a bit to thicken up.
Meanwhile, preheat your oven to 400°F, and grease a 9×13 baking pan.
Now comes the fun part—filling the tortillas. Grab 12 flour tortillas and place about 1/3 to 1/2 cup of that scrumptious filling in each one. Roll them up nicely, tucking in the ends to keep everything cozy.
Lay them side by side in your greased pan, and don’t worry if they look a bit haphazard; they’re all going to taste amazing. In a separate saucepan, melt together 1 cup of shredded cheese and 1/4 cup of heavy cream until it’s all ooey-gooey and creamy.
Pour that dreamy mixture over your enchiladas, and then top each with a spoonful of the remaining salsa. Bake these beauties in the oven for about 30 minutes, and let them cool for at least 10 minutes before digging in.
The wait is tough, but trust me, that filling will be way too hot otherwise. Enjoy your meal, and don’t forget to share—unless it’s too good to resist!
Vegetarian Bean Enchiladas Substitutions & Variations
Although I love the classic flavors of vegetarian bean enchiladas, experimenting with substitutions and variations can elevate the dish to new heights.
For a twist, try using sweet potatoes or zucchini in place of the bell pepper. If you’re looking to add more protein, chickpeas or lentils work wonderfully.
I sometimes swap flour tortillas for corn tortillas for a gluten-free option. You can also mix up the beans—white beans or pinto beans are delicious alternatives.
For a spicy kick, add jalapeños or chipotle peppers to the filling. These tweaks keep things exciting and cater to different tastes!
Additional Tips & Notes
To guarantee your vegetarian bean enchiladas turn out perfectly, I recommend prepping your ingredients in advance. Chop your veggies and measure out spices to save time.
If you prefer a bit of heat, consider adding diced jalapeños to the filling. For a creamier texture, let the filling cool a bit before rolling it into the tortillas.
Remember to cover the enchiladas well with cheese and cream sauce; it makes a big difference! Allow them to cool for at least ten minutes after baking—this helps set the filling.
Enjoy your delicious enchiladas with a side of guacamole or sour cream!