These vegetarian enchiladas are so easy to make that you’ll be whipping them up for dinner at least once a week! With just a few simple ingredients, these enchiladas can be served in under just 1-hour!
When you have a family who each have their own preferences, finding that one meal that they all love can be hard. That’s why this I always easy bean and cheese vegetarian enchilada recipe is my go-to recipe. I’ve been making it for years and my family loves it! And, of course, I love how easy it is to make.
It only requires a few simple ingredients and its perfect for those nights you’re in a pinch because you can even make this ahead and freeze.
This recipe’s simple ingredients can be purchased at practically any grocery store and there’s no seasonings that you have to purchase. It’s literally that simple of a recipe!
Once you try it once, I have a feeling you’re going to love it too and I can’t wait for you to share how it turned out in the comments.
Easy Bean and Cheese Vegetarian Enchiladas Recipe
Easy Bean and Cheese Vegetarian Enchiladas Recipe
These vegetarian enchiladas are so easy to make that you’ll be whipping them up for dinner at least once a week! With just a few simple ingredients, these enchiladas can be served in under just 1-hour!
Ingredients
- 10 medium flour tortillas
- 1 large can refried beans
- 1 large can red enchillada sauce
- 8 oz shredded taco blend cheese
- optional: salsa
Instructions
Preheat the oven to 350 degrees.
Lightly spray grease your glass baking dish.
Place refried beans in center of soft flour tortilla shell and then roll up tightly. TIP: Use enough refried beans to fill your shell, but not overflow it.
Place rolled up tortilla seam down in baking dish.
Continue rolling tortillas until baking dish is filled.
Pour red enchillada sauce over tortilla shells and top with shredded cheese.
Bake for 30-35 minutes or until desired thoroughly heated.
Last Updated on 5 years ago by Crystal Carder