Vegetarian Bean and Cheese Enchiladas Recipe (2024)

Made stacked enchiladas—easier than rolling and just as good. I spread some of the sauce in pan, placed six corn tortillas on top, added all the beans and veggies, blobs of goat cheese (that's what I had), and some sauce. Added next six tortillas, poured remaining sauce on top and added more goat cheese. Also, I used 3 t Chimayo medium chili powder. I’ll up to 4 next time. Sprinkled crushed Aleppo chilis on top. Cut down the cumin a little as I’m not a big fan. Used a poblano. Yum!

Except for adding some black olives to the beans + vegetable mixture, I made this exactly as written and it's fantastic. Used the poblano pepper. This recipe will go into heavy rotation.

Liked this recipe and the tomato sauce was good - made with poblano pepper. Will make again, but add lime juice. The dish needed acid.

THE best enchilada sauce I’ve ever made (added more cumin and used poblanos in adobe sauce) I cooked red beans from Rancho Gordo and used frozen Hatch green chilies - I took the path of least resistance and stacked the tortillas- sauce-6 tortillas-veg mix- 6 tortillas- remaining sauce and cheese. Delicious! I am a huge fan of Rancho Gordo beans which have amazing natural flavor but this sauce was delicious on its own.

This was really easy and absolutely delicious! Followed the recipe except for adding some roasted zucchini to the veg mix. Lots of room for improvisation next time I make it!

Made exactly as written except I stacked instead of rolling them. The whole family loved it! We added avocado on top. 40 minutes is an accurate time estimate.

I think the enchilada sauce is delicious made with a poblano pepper and a chipotle pepper in adobo sauce. I think the filling would better with one can of black beans and one can of refried beans to bind the beans together a bit and to add more flavor. Otherwise, I am a fan.

Enchiladas are my ultimate comfort food and this recipe didn't disappoint. I'll be riffing on it next time, starting with adding more heat. We used pinto beans instead of black beans just because we had them.

Flour tortillas? If you use them instead of corn you’ll end up with a Gummy mess.

I love this recipe but have taken to using one can of black beans and 8 ounces of mushrooms. It adds flavor and makes the dish a little less dense.

Diced tomatoes are perfectly fine and DO break down in the blender. Other than that, I followed this recipe and it was terrific!

I spread about 1/2 cup of red or green sauce in the baking dish and then a layer of cheese over that (not tons of cheese, just enough so the tortillas are not in direct contact with the sauce, which will make them soggy/break). Using a small spatula to take servings from the casserole dish also helps.(I also individually fry my corn tortillas in oil and then coat them in the sauce before filling them, which I think helps keep them together)

I made this with torn enchiladas casserole style, just as good as chicken enchilada casserole! I'll definetly make this again.

Very tasty! I cut everything in half for 2 (6 enchiladas). Next time I will make all the sauce and use more than half the cheese for 2 and maybe leave the dish in the oven a couple minutes longer to be sure it’s all heated through evenly. Whole wheat tortillas worked well. A poblano in lieu of a bell pepper was perfect!

I bake them in individual gratin dishes-two for each of us.

Use 2 peppers (or 2.5 - 1.5 red plus 1 poblano) and only need 1 can of beans

1. I always skip the warm tortilla step. Unnecessary.2. I add extra sour cream to blender with the sauce, so you have enough sauce to cover the enchiladas.3. I usually used diced tomatoes. It’s hard enough to find fire-roasted. Adding diced and crushed to the requirement is unrealistic. 4. Love this recipe.

Made as written using poblano—will make again, maybe try a few little changes. My beans seemed a little hard/dry, and didn’t get as hot as I would’ve liked them in the time it took the cheese on top to be done. Next time I’ll try a different brand of beans, and may reverse the cheese proportions, and put the (majority of) cheese in the individual rolls. May help with the temperature of the filling and dryness? Also may add some nopales, love them with black beans.

I used one jalapeño (half the seeds) in the original veggie mix instead of chipotle/hot sauce. Next time can add all the seeds for our heat level. Try adding spinach to the filling for more veggies in it!

If you don't have a blender or food processor, an immersion blender - (like you're going to have that & not the other 2....)does a passable job blending the enchilada sauce.

Make in round/oval casserole as stacked enchiladas

Easy AND delish! I also layered but did 2 layers each of sauce, tortillas & filling with a final layer of tortillas, sauce, cheese (I ended up using 15 tortillas).

I followed the recipe except stacked enchiladas as others suggested, I added chopped mushrooms to the mix of vegetables (poblano instead of bell pepper), skipped the hot sauce. I used jalapeño infused olive oil. Both of us thought it was great. My boyfriend went back for seconds.

Made this recipe tonight and did not love. Found it kind of boring even though I added a jalapeno to the tomato sauce because there were no poblano peppers to be found. This will not be added to our rotation.

These were great. I made them stacked, kind of like a lasagna, with sauce on the bottom, then three repeating layers of: corn tortillas, filling, sauce, cheese. Baked for about 25 minutes. Might have benefitted from extra sauce? Still a hit for a family with teens.

Can this be done with red kidney beans, know not true enchiladas

I would add some chopped pecans, green olives with pimento, and raisins or currants.

If you made this recipe but you stacked them and used goat cheese, then they’re not enchiladas. You made something else that’s probably delicious but they are not enchiladas.

All that trouble and the spice is cumin? Might as well just spoon some canned chili onto a tortilla if that’s what you want

This was great. I used the chipotle in adobo and poblano. Might add a fresh jalapeño next time with the garlic and cumin. I also subbed 1 can of pinto beans for one of the cans of black beans and used the whole 8 oz block of Monterrey Jack cheese I bought. It helps to broil the dish for a couple minutes at the end to brown the cheese.