Vegetarian Bean and Cheese Enchiladas
Vegetarian Bean and Cheese Enchiladas - Dinner (Mexican)
40 minMexican
Servings2
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Egg Free
Steps
- 1Heat the oven to 425ºF.
- 2In a 10-inch baking dish (see notes above regarding other vessels), spread 1/2 cup of the enchilada sauce.
- 3Place a tortilla on work surface. Spread 2 to 3 tablespoons of beans across the center. Top with a light sprinkling of cheese. Fold the tortilla in half; then roll into a coil (see video for guidance with the rolling). Transfer to the sauced baking dish, seam side down. Repeat with the remaining tortillas until you have filled the dish.
- 4Spread another 1/2 cup enchilada sauce over top. Sprinkle the cilantro and scallions over top. Top with the remaining cheese. (At this point, you can cover the dish and place it in the fridge for up to 24 hours.)
- 5Transfer pan to the oven (uncover it if you stashed it in the fridge) and bake for 15 to 20 minutes or until some of the cheese is beginning to blister.
- 6Let cool briefly, then serve.
Nutrition
- Calories
- 1243kcal
- Protein
- 58g
- Carbs
- 177g
- Fat
- 34g
- Fiber
- 29g
- Sugar
- 12g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does vegetarian bean and cheese enchiladas take to make?
About 40 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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