Jeannie'S Vegetarian Enchiladas Recipe

Name: Jeannie'S Vegetarian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 bunches green onions, coarsely chopped, divided; 1 large red bell pepper, seeded and chopped; 3 cloves garlic, diced; 1 large tomato, chopped; 1/2 cup sliced black olives; 2 jalapeno peppers, seeded and diced; 2 cups drained canned black beans; 1 1/2 cups cooked white rice; 1 (8 ounce) package cream cheese, softened; 1 1/2 cups shredded Cheddar cheese, divided; 1/2 cup chopped fresh cilantro; 1/2 lime, juiced; 1 dash hot sauce (such as Tabasco(R)), or to taste; 2 (8 ounce) cans enchilada sauce; 8 (10 inch) flour tortillas; 1/2 cup sour cream, or to taste

Servings: persons

2 tablespoons vegetable oil
2 bunches green onions, coarsely chopped, divided
1 large red bell pepper, seeded and chopped
3 cloves garlic, diced
1 large tomato, chopped
1/2 cup sliced black olives
2 jalapeno peppers, seeded and diced
2 cups drained canned black beans
1 1/2 cups cooked white rice
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup chopped fresh cilantro
1/2 lime, juiced
1 dash hot sauce (such as Tabasco(R)), or to taste
2 (8 ounce) cans enchilada sauce
8 (10 inch) flour tortillas
1/2 cup sour cream, or to taste

1
Preheat oven to 325 degrees F (165 degrees C).
2
Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.
3
Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.
4
Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.
5
Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.
6
Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.

1533

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 bunches green onions, coarsely chopped, divided, 1 large red bell pepper, seeded and chopped, 3 cloves garlic, diced, and more.

Yes, Jeannie'S Vegetarian Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jeannie'S Vegetarian Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions