Easy Vegetarian Enchiladas with Beans and Cheese - Spicy Recipe

My serving of spicy vegetarian enchiladas with a double dollop of sour cream!
My serving of spicy vegetarian enchiladas with a double dollop of sour cream! | Source

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!

Seriously.

Mix those colorful ingredients and spices!
Mix those colorful ingredients and spices! | Source

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

Sour cream

First layer and cheese complete!
First layer and cheese complete! | Source
Top layer of tortillas and salsa verde
Top layer of tortillas and salsa verde | Source
Top with more cheese and black olives, and casserole is ready for the oven!
Top with more cheese and black olives, and casserole is ready for the oven! | Source

Rate this recipe!

5 stars from 4 ratings of Vegetarian Enchiladas with Beans and Cheese

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!

Cook Time

Prep time: 20 min
Cook time: 35 min
Ready in: 55 min
Yields: Serves 4 to 6 people, depending on appetites!

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!

Enchiladas hot out of the oven!
Enchiladas hot out of the oven! | Source

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Comments 20 comments

randomcreative profile image

randomcreative 4 years ago from Milwaukee, Wisconsin

Sometimes those accidental recipes can be the best! Thanks for sharing. This sounds delicious.


donnaisabella profile image

donnaisabella 4 years ago from Fort Myers

Tasty! I have been looking for Hispanic dishes of a certain kind. Thanks fort he enchiladas my kids like them.


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

Thanks, randomcreative. I agree!


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

I'm glad, donna! I enjoyed how this recipe turned out and plan to make them again soon! The flavors really come alive!


alocsin profile image

alocsin 4 years ago from Orange County, CA

These sound yummy and something I can prepare for vegetarian friends. Voting this Up and Useful.


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

That's great, alocsin. Glad you can use the recipe!


grinnin1 profile image

grinnin1 4 years ago from st louis,mo

Yum! Looks great and I love that it's meatless. I'm trying it this weekend!


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

Very flavorful, grinnin1! Hope you enjoy!


cclitgirl profile image

cclitgirl 4 years ago from Western NC

MMM...I grew up on enchildadas. This is incredibly yummy. Voted up and beautiful!


AudreyHowitt profile image

AudreyHowitt 4 years ago from California

This just sounds great!!! On my dinner plate tomorrow!


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

It IS yummy, cclitgirl--I just made some over the weekend with the variation I added to the recipe. The flavors are just so good, if I do say so myself! Thanks for reading and voting!


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

Hope you did try the enchiladas, Audrey. I just made a batch recently and am already ready for more!


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

I gave this recipe a 5 star rating. Sounds yummy! Making me hungry for Mexican food and it is almost Midnight. Guess there is always tomorrow! Ha! Thanks for your recipe.


Victoria Lynn profile image

Victoria Lynn 4 years ago from Arkansas, USA Author

Peggy--Yeah, I love this recipe. I've made it several times. Hope you like it!


Kathryn Stratford profile image

Kathryn Stratford 3 years ago from Manchester, Connecticut

I love enchiladas! I am putting this on my list of things to cook this coming month.


LaThing profile image

LaThing 3 years ago from From a World Within, USA

I love enchiladas, and this one .... Both variations look great. I will give it a try soon. Thanks for sharing..... :)


dilipchandra12 profile image

dilipchandra12 3 years ago from India

Good recipe, thanks for sharing :)


Victoria Lynn profile image

Victoria Lynn 3 years ago from Arkansas, USA Author

Kathryn--I don't think you'll be disappointed. These enchiladas are very tasty!


Victoria Lynn profile image

Victoria Lynn 3 years ago from Arkansas, USA Author

I love enchiladas, too, LaThing! Any and all kinds! Enjoy!


Victoria Lynn profile image

Victoria Lynn 3 years ago from Arkansas, USA Author

You're welcome, dilipchandra12. Glad you like the recipe!

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