Easy Vegetarian Enchiladas with Beans and Cheese - Spicy Recipe
Easy Fiesta Enchiladas: A Party in Your Mouth!
Don’t you just love it when you accidentally create a recipe that is delicious! And easy, to boot! Plus, when it's one that you know you will make over and over, you've really scored. Having a collection of go-to recipes on hand that you know people will love--priceless.
Well, I experienced just that kind of situation with my easy-peasy Fiesta Enchiladas that I accidentally discovered. Throwing together a bunch of ingredients (a usual thing in my kitchen) created a delectable enchiladas dish that I have already made time and time again, a recipe even my meat-loving boyfriend loves!
So, here I was trying to figure out what I could create when I discovered that I needed to use up some tortillas that were in the refrigerator. In addition, I, found myself craving some of the ingredients I used, and voila! Here is what I came up with! These flavors blend to create a spicy, delectable dish. I call this recipe Fiesta Enchiladas because these enchiladas created a party (fiesta, of course) in my mouth!
Ingredients for Meatless Enchiladas:
Flour and/or corn tortillas
I 15 oz can black beans (drained, if you prefer)
1 15 oz can corn (drained)
1 can diced tomatoes and green chilies (Ro-tel brand, if you prefer--undrained)
¼ cup taco sauce
2 Tbs. (or more to taste) cilantro, fresh if available
1 7 oz can salsa verde (green salsa)
8 oz block cheddar cheese, shredded
1 8 oz. can sliced black olives
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Make these Easy Enchiladas into a Casserole:
While you can individually wrap the ingredients into the tortillas, I prefer to layer the mixture between two layers of tortillas, as it is much easier. Mix together the beans, corn, tomatoes and green chilies, taco sauce, and cilantro.
I think that bit of taco sauce really gives the mixture some zip! Add more if you'd like. And you can't go wrong with cilantro for flavor, either!
Layer bottom of 9 x 13 casserole dish with flour or corn (or mixture of) tortillas. Pour mixture over tortillas. Grate half block of cheese and sprinkle over mixture. Add another layer of tortillas on top of mixture. Pour can of green salsa on top of tortillas. Grate and add rest of cheese.
If you don’t have cheddar, Monterey or pepper jack will also work well. Add sliced black olives on top. I usually use canned whole olives since they are cheaper, and I just slice them myself.
Cook in preheated oven at 350. Cook for up to 40 minutes, checking after 30. Cheese will melt and tortillas will brown slightly. Add sour cream to finished product. Yummy, spicy recipe!
Make your own green chili or salsa!
- Best Easy Crock Pot Green Chili Salsa Recipe with Tomatillos
This crock pot recipe creates a great green chili that has spice, flavor, but isn’t too hot on the palate. I also add several white accompaniments that top it off. If you like spicy Mexican food, you won’t be disappointed!
Variation to Enchiladas Recipe
An added note: The last time I made this enchiladas recipe, I varied it some, and it turned out great once again. This time, I spread a couple of Tbs. taco sauce on the bottom before putting corn tortillas as the bottom layer. Then I put only half the bean, corn, tomato, etc...mixture on top, with half a block shredded cheddar cheese on top of that. Then I put another layer of corn tortillas. Next, the rest of the bean, etc...mixture went on top of that, with a half block shredded Monterey Jack cheese on top of that. Then came the final layer of corn tortillas. Poured on top of that was the green salsa, then the rest of the Monterey Jack on top, with the olives as the last ingredient after that. This variation added extra corn tortillas, extra cheese, and a little extra taco sauce. Yummy, yummy. Try your own variations. As long as you stick with the basic flavors, I don't think you can go wrong with this recipe!
Yummy Spicy Meatless Enchiladas!
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