Discover the Ultimate Meatless Delight: Bean, Cheese, and Onion Enchiladas
Sometimes, the most unexpected culinary journeys lead to the most delightful destinations. What started as a plan for a savory Valentine’s Luncheon featuring my beloved cheesy beef enchiladas, took a charming detour when I remembered the Lenten season was upon us. Fridays during Lent call for meatless meals, and rather than abandoning the enchilada dream, I embarked on a creative adaptation. The result? A truly magnificent transformation into rich, flavorful, and incredibly satisfying Bean, Cheese, and Onion Enchiladas!
This happy accident proved to be a stroke of genius, yielding a dish so robust and delicious, it quickly earned its place as a family favorite, perfect for any occasion – Lent-friendly or not! These enchiladas offer a hearty and comforting Mexican meal that’s surprisingly easy to prepare, making them an ideal choice for busy weeknights, potlucks, or when you’re simply craving something warm and cheesy.
Pictured here, these delectable bean, cheese, and onion enchiladas are perfectly complemented by homemade chili rellenos, demonstrating just how versatile and satisfying a meatless Mexican spread can be.
Whether you’re observing Lent, participating in Meatless Mondays, or simply looking for a wholesome and flavorsome vegetarian dinner option, these enchiladas are guaranteed to impress. They embody the essence of comforting Mexican cuisine without the need for meat, proving that a plant-based meal can be just as, if not more, satisfying.
The beauty of this recipe lies in its simplicity and the harmonious blend of humble ingredients that come together to create a complex flavor profile. Refried beans provide a creamy, earthy base, generously layered with a Mexican cheese blend that melts into gooey perfection, and punctuated by the sharp, aromatic bite of fresh diced onions. All of this is enveloped in soft flour tortillas and smothered in a rich, savory enchilada sauce, baked until bubbly and golden.
Let’s dive into the details of how to recreate this incredible dish in your own kitchen. It’s a straightforward process that yields impressive results, perfect for both novice and experienced cooks.
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Irresistible Bean, Cheese and Onion Enchiladas
For a truly satisfying, incredibly flavorful, and delightful meatless Mexican meal that’s perfect for any occasion, look no further than these Bean, Cheese, and Onion Enchiladas. This recipe elevates simple ingredients into a comforting casserole that’s ideal for family dinners, gatherings, or a cozy night in. It’s a testament to how vibrant and rich vegetarian cuisine can be, delivering a burst of authentic flavors in every bite.
These enchiladas are not just a meat-free alternative; they are a culinary experience in their own right, offering a perfect balance of creamy refried beans, savory cheese, and the subtle zest of fresh onions, all wrapped in tender tortillas and baked to golden perfection under a blanket of rich enchilada sauce. Prepare to be amazed by their simplicity and incredible taste!
5 minutes
35 minutes
40 minutes
Main Dishes
American/ Mexican
Bean, Cheese and Onion Enchiladas, Vegetarian Enchiladas, Meatless Mexican
8
servings
192
kcal
Michaela Kenkel
Ingredients
Gathering the right ingredients is the first step to creating culinary magic. Here’s what you’ll need for these delightful bean, cheese, and onion enchiladas:
- 1 can of refried beans (15-16 ounce, mixed with 1/4 cup milk for extra creaminess and spreadability)
- 1 two-cup package of Mexican blend shredded cheese (or your favorite blend like Monterey Jack or cheddar for optimal melt and flavor)
- 1 small onion diced (finely diced for even distribution and a lovely aromatic kick)
- 1 package (containing 8 large flour tortillas; ensure they are fresh and pliable for easy rolling)
- 1 large can (14 ounce size Old El Paso Enchilada Sauce, or your preferred brand and spice level)
Instructions
Follow these simple steps to create a show-stopping dish that’s bursting with flavor. Careful execution of each step will ensure your enchiladas turn out perfectly!
Preheat your oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the ideal temperature for even cooking and a beautifully melted, bubbly cheese topping.
Prepare the baking dish: Lightly spray a 9×13 inch baking dish with non-stick cooking spray. This crucial step prevents the enchiladas from sticking to the pan, making cleanup much easier and ensuring a smooth serving experience.
Start layering the tortillas: Take one large flour tortilla and spread approximately 2 tablespoons of enchilada sauce evenly over its surface. This layer of sauce helps keep the tortilla moist and infuses it with flavor from the inside out.
Add the first layer of cheese: Follow the sauce with about 2 tablespoons (or a generous pinch) of the Mexican blend shredded cheese. This inner layer of cheese will melt into the beans, creating an extra creamy and flavorful filling.
Fill with beans and onions: Evenly divide the prepared refried beans (mixed with milk for extra creaminess) and the finely diced onions among the 8 tortillas. Spread the mixture down the center of each tortilla, then carefully roll them up enchilada style, tucking in the ends if desired to keep the filling secure.
Arrange in the pan: Place the rolled enchiladas seam-side down in your prepared 9×13 inch baking dish. Arrange them snugly in a single layer to ensure they bake evenly and stay intact.
Top with remaining sauce and cheese: Pour any remaining enchilada sauce generously over the tops of the arranged enchiladas. Then, sprinkle the rest of the shredded cheese over the entire dish. This will create a beautiful, melted cheese crust.
Bake covered: Cover the baking dish tightly with non-stick foil. Bake in the preheated oven for 30 minutes. Covering helps to steam the tortillas, ensuring they become tender, and allows the flavors to meld beautifully without drying out.
Finish baking uncovered: After 30 minutes, carefully remove the foil. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is gloriously bubbly and slightly golden. This final step gives the enchiladas that irresistible, comforting finish.
Serve and enjoy: Let the enchiladas rest for a few minutes before serving to allow the cheese to set slightly. Serve hot with your favorite toppings like sour cream, fresh cilantro, salsa, or guacamole for an enhanced culinary experience.
Nutrition
These Bean, Cheese, and Onion Enchiladas are not only delicious but also offer a good source of plant-based protein and fiber, making them a hearty and satisfying meal. The nutrition information provided is an estimate per serving, helping you make informed dietary choices.
Serving:
1
|
Calories:
192
kcal
|
Carbohydrates:
13
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Cholesterol:
29
mg
|
Sodium:
453
mg
|
Fiber:
2
g
|
Sugar:
1
g
Tips for Perfect Bean, Cheese, and Onion Enchiladas
- Choose Your Beans Wisely: While canned refried beans are convenient, consider using homemade refried beans for an extra layer of flavor. If using canned, mixing with a splash of milk or broth makes them incredibly smooth and easy to spread.
- Tortilla Flexibility: Warm your flour tortillas slightly before filling. This makes them more pliable and less prone to tearing when rolling, ensuring your enchiladas stay neatly wrapped.
- Cheese Matters: A good quality Mexican blend cheese melts beautifully and offers a balanced flavor. Feel free to experiment with other cheeses like Pepper Jack for a spicy kick or a sharp cheddar for a more robust taste.
- Don’t Skimp on Sauce: The enchilada sauce is key to moisture and flavor. Don’t be shy about spreading a little inside and pouring a generous amount over the top. You can also customize by using mild, medium, or hot sauce according to your preference.
- Even Distribution: Make sure to divide the bean and onion mixture evenly among all tortillas. This ensures every enchilada is equally delicious and satisfying.
Serving Suggestions & Customizations
These bean, cheese, and onion enchiladas are fantastic on their own, but they truly shine when paired with complementary sides and toppings. Consider serving them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, a side of vibrant salsa or guacamole, and maybe even a dash of your favorite hot sauce. For a more complete meal, classic Mexican rice and a simple green salad are excellent additions.
Looking to customize? Here are some ideas:
- Add Vegetables: Incorporate finely diced bell peppers, corn kernels, or sautéed spinach into your bean mixture for added nutrition and texture.
- Spice It Up: If you love heat, mix in some finely chopped jalapeños or green chilies into the filling. A pinch of cayenne pepper in the refried beans can also elevate the spice level.
- Different Beans: While refried beans are traditional, you could also use mashed black beans or pinto beans seasoned with cumin and chili powder.
- Vegan Option: To make this recipe completely vegan, simply substitute the dairy cheese with your favorite plant-based shredded cheese and ensure your refried beans are dairy-free.
Storage and Reheating
Leftover enchiladas are just as delicious, if not more so! Store any remaining enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for a quick warm-up, or for best results, cover them loosely with foil and reheat in an oven preheated to 300°F (150°C) until thoroughly warmed through and bubbly. This method helps maintain their texture and prevents them from drying out.
These Bean, Cheese, and Onion Enchiladas are more than just a recipe; they’re a celebration of adaptable, delicious home cooking. They stand as a testament to how easily a favorite dish can be transformed to suit different needs and preferences, without sacrificing an ounce of flavor or comfort. I hope you enjoy making and devouring this meatless masterpiece as much as my family and I do!