Meatless Monday with Link up #1 – Black Bean and Cheese Enchiladas

It’s Meatless Monday! With the cost of meat going higher and higher, we, like many other folks, are looking for some delicious, meatless options. To help with this quest, every Monday we’ll post a meatless meal recipe. And we’re asking you to share some of your great ideas. So it’s a recipe AND a party!! Ready to get cooking?

meatless

These enchiladas are the best I’ve ever made! We gobbled them and wanted more. And the leftovers are just as good reheated as fresh out of the oven. This would be a great recipe to make in advance and freeze for later.

Here’s How to Do it:

Start with the filling. Put 1/2 cup of the cheese in a food processor with the beans and spices.

meatless

Process until it is chunky with some of the beans still whole. Set aside.

Preheat the oven to 350° –

Soften the tortillas by heating them lightly in the microwave. You’ll need to be able to roll them without having them break.

Sprinkle the oil in the bottom of a casserole dish.

Fill each tortilla with about 1 cup of the filling and roll,

meatless monday

placing them in the pan, side by side.

Top everything with the enchilada sauce. It’s going to look like a lot, but once it’s cooked it will be wonderful!!

meatless monday

Top with the rest of the cheese.

Bake for about 30 to 45 minutes. The cheese will be browned and the sauce will be really thick.

meatless monday

Let it cool for about 5 minutes, then top with chopped onion, sour cream and sliced avocado.

Serve hot with a small salad! Delicious!

meatless monday

© Copyright 2022 The Lazy Gastronome

Black Bean & Cheese Enchiladas

Super easy meatless meal - filling and amazingly delicious!

Course: dinner, lunch, Main Course, main dish
Cuisine: meatless, Mexican, Vegetarian
Keyword: beans, black beans, casserole, cheese, freezable
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 corn tortillas
  • 2 Tablespoons oil
  • 1 cup enchilada sauce
  • 2 cups shredded extra sharp cheddar
  • 1 cup shredded pepper jack cheese
  • sour cream, chopped onion and avocado for garnish
Filling
  • use half of the cheese from the list above (total 1-1/2 cups)
  • 1 14oz can black beans, drained
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon lemon pepper
  • 1/8 teaspoon salt
Instructions
  1. Start with the filling. Put 1/2 cup of the cheese in a food processor with the beans and spices. Process until it is chunky with some of the beans still whole. Set aside.

  2. Preheat the oven to 350° - 

  3. Soften the tortillas by heating them lightly in the microwave. You'll need to be able to roll them without having them break.

  4. Sprinkle the oil in the bottom of a casserole dish.

  5. Fill each tortilla with about 1 cup of the filling and roll, placing them in the pan, side by side.

  6. Cover everything with the enchilada sauce. It's going to look like a lot, but once it's cooked it will be wonderful!!

  7. Top with the rest of the cheese.

  8. Bake for about 30 to 45 minutes. The cheese will be browned and the sauce will be really thick.

  9. Let it cool for about 5 minutes, then top with chopped onion, sour cream and sliced avocado.

  10. Serve hot with a small salad! Delicious!

Recipe Notes

© Copyright 2022 The Lazy Gastronome

Now it’s your turn! What amazing meatless meals do you make! Come on over every week and share your Meatless Monday recipes!!

You are invited to the Inlinkz link party!

Click here to enter


Sunday Sunshine Blog Hop

This entry was posted in Beans, Casseroles, Main dish, Meatless and tagged , , , , . Bookmark the permalink.

22 Responses to Meatless Monday with Link up #1 – Black Bean and Cheese Enchiladas

  1. Pingback: Wisconsin Style Beer Cheese Dip | Of Goats and Greens

  2. Great idea for this link party! I plan to eat all vegetarian or vegan in the month of February, just as a personal challenge. But here are some recent meatless dishes made here.

    • HelenFern says:

      Can’t wait to head over and check them out!! The price of meat is just too much!! Thanks for sharing some fabulous ideas!!

  3. Pingback: Marathokeftedes: Greek Fennel Fritters | Of Goats and Greens

  4. Pingback: Eggplant (Aubergine) Breakfast Fritters with Shawarma Seasoning | Of Goats and Greens

  5. Pingback: Creamy Eggplant (Aubergine), Avocado, Sprout and Goat Cheese Sandwiches | Of Goats and Greens

  6. Sharing three favorites, we have been working on using the amount of meat we do purchase in new ways that stretch it into a meal with leftovers. Thanks Helen for hosting.

  7. Helen, thank you for hosting AND for this delicious vegetarian enchilada recipe! I love cooking with beans and legumes.

  8. Rachelle says:

    Thank you for the invitation, Helen. I added my black bean burgers.
    Have a nice week!
    Rachelle

  9. Pingback: A Korean Breakfast: Gyeran-bap with Avocado | Of Goats and Greens

  10. Laurie Cover says:

    Those look so delicious! I made enchiladas for Christmas Eve. They were a bit dry, so next time, more sauce!

    Thanks for posting this on the Sunday Sunshine Blog Hop!
    I have no idea if your linkup is still open, but if it is I will link up something!

    Blessings!

    Laurie
    Ridge Haven Homestead
    Sunday Sunshine Blog Hop
    Homestead Blog Hop

    • HelenFern says:

      Thanks Laurie – My husband said these were the best enchiladas I’ve made yet – and he’s a meat eater!! The party goes until Sunday night with a new one being posted on Monday. Thanks so much for stopping by!

  11. Carol says:

    These enchiladas look yummy! I’ve been trying to focus on plant-based meals for the past 6 months, and my doctor is happy with me. It really is healthier than eating lots of meat dishes. Thank you for linking up at Talent-Sharing Tuesdays on Scribbling Boomer.
    Carol

  12. Laurie Cover says:

    Congratulations! Your post is one of the featured posts on tomorrow’s Sunday Sunshine Blog Hop!

    Great job!
    Laurie
    Ridge Haven Homestead

  13. Pingback: ☀️ Sunday Sunshine Blog Hop #4 ☀️ - Ridge Haven Homestead

  14. I love this new linky! I’d love to join next time. Thank you for sharing at Fiesta Friday party!