Microwave Vegetarian Black-Bean Enchiladas Recipe

Name: Microwave Vegetarian Black-Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onions; 1 Tbsp. minced garlic; 1 (14 oz.) can tomatoes; 2 (15 oz.) cans black beans; 2 c. shredded Monterey Jack cheese; 1 (4 oz.) can chopped green chilies; 1/4 c. chopped scallions; 2 tsp. cumin; 2 tsp. chili powder; 1/4 tsp. oregano; 1/4 tsp. salt; 1/8 tsp. ground red pepper; 6 (7-inch) flour tortillas; 2 Tbsp. chopped parsley

Servings: persons

1 c. chopped onions
1 Tbsp. minced garlic
1 (14 oz.) can tomatoes
2 (15 oz.) cans black beans
2 c. shredded Monterey Jack cheese
1 (4 oz.) can chopped green chilies
1/4 c. chopped scallions
2 tsp. cumin
2 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. ground red pepper
6 (7-inch) flour tortillas
2 Tbsp. chopped parsley

1
Drain and rinse beans, chop tomatoes with juice.
2
Combine onions and garlic in microproof dish, cover.
3
Microwave on High 2 minutes.
4
Stir in seasonings.
5
Cover and microwave 1 minute.
6
Stir in tomatoes and juice.
7
Microwave, uncovered, 3 minutes.
8
Transfer 1 cup tomato mixture to bowl and add beans and toss to combine. Reserve remaining mixture for topping.
9
For each enchilada, sprinkle 1/4 cup cheese down center of tortilla.
10
Top with 1 heaping tablespoon green chilies and 1/2 cup bean mixture.
11
Roll up and place seam side down in a 13 x 9-inch microwaveproof casserole. Repeat with remaining tortillas and ingredients.
12
Spoon remaining tomato mixture over enchiladas.
13
Sprinkle with remaining 1/2 cup cheese.
14
Cover and microwave 4 minutes, turning dish 1/2 way at 2 minutes if microwave does not have a rotating disc.
15
Sprinkle with green onions and serve.

1141

kcal

Calories

Fat

137

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.

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 14 ingredients. The key ingredients include: 1 c. chopped onions, 1 Tbsp. minced garlic, 1 (14 oz.) can tomatoes, 2 (15 oz.) cans black beans, and more.

Yes, Microwave Vegetarian Black-Bean Enchiladas falls under the Soups & Stews 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!

Microwave Vegetarian Black-Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions