Cheesey Two Bean Enchiladas

cathy tate


My family loves Enchiladas but I wanted a meat free version with protein. This is what I came up with and was a great hit with my husband. I can say this is family loved and approved.

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15 Min


25 Min




8 large
flour tortillas
5 stalk(s)
large green onions, sliced-green parts also(scissors work great)
2 pkg
or blocks of pepper jack cheese, shredded (food processor works great)
1 can(s)
large can-32oz mild enchilada sauce
2 can(s)
14oz black beans
1 can(s)
14oz or large can(preference) refried beans
1 large
package shredded sharp cheddar cheese

Directions Step-By-Step

Preheat oven to 350 degrees. Spray 9X13 pan with cooking spray; set aside.
Lay out tortilla with widest part facing you. Spread a thin layer of refried beans across bottom 3/4ths of tortilla; layer black beans on top of refried beans; next sprinkle with green onions. Top with mounds of pepper jack cheese. Fold side of tortilla inward; fold bottom around sides and mixture and continue to roll making sure side of tortilla are kept folded inward.
Lay tortilla seam side down in baking pan. Continue with other tortillas until pan is completed. Sprinkle with green onions. Cover with enchilada sauce. Cover top completely with cheddar cheese. Cover with aluminum fold that has been sprayed on the inside with cooking spray (so cheese will not stick) and bake approximately 20 minutes.

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #Protein, #meat-free