Bean + Cheese + Veggie Enchiladas

Serves: 4-6


Enchilada Sauce:

Other Ingredients:
  • 1 small can of sliced black olives, drained
  • 2 cups of cheese (such as cheddar, monterey jack or other Mexican cheese), shredded or 1 batch of cashew queso sauce
  • 2 15-oz cans black beans, drained and rinsed
  • 1/4-1/2 tsp cumin
  • 6-8 flour tortillas (cooked)
  • 8 oz portobello mushrooms, cut into 1/4″ pieces
  • 2 zucchinis cut into 1/4″ cubes
  • salt and pepper to taste



Enchilada Sauce:

  1. Make the enchilada sauce as directed.

Mushrooms & Zucchini:

  1. Heat oven to 400 degrees.
  2. Toss the mushrooms and zucchini with 1 tbs olive oil, 1/2-3/4 tsp salt, and 1/8 tsp pepper.
  3. Roast for approx. 20 minutes (stirring / checking halfway).


  1. Lower the oven’s temperature to 350 degrees.
  2. Toss the beans in a bowl with the cumin and 1/2 tsp salt.
  3. In a large casserole pan, spread some of the sauce on the bottom so the enchiladas won’t burn.
  4. Fill each of the tortillas with beans, vegetables, cheese. Roll-up and place in the casserole.
  5. Once all of the tortillas have been filled and placed, pour the enchilada sauce over the enchiladas (keep it light – you don’t want to drown the enchiladas, otherwise, they can be soggy).
  6. Sprinkle any of the remaining cheese on top.
  7. Sprinkle the black olives over the top.
  8. Cover and cook for 30 minutes.
  9. Serve with pico de gallo, chipotle sour cream, avocado slices or guacamole.

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