These 6 ingredient Vegetarian Enchiladas always disappear from the table quickly! They have a pinto bean filling with green chiles and cheese tucked in a flour tortilla covered with a creamy 2-ingredient white sauce. The enchilada sauce is just salsa and sour cream mixed together--so easy!
File this recipe under the tab 'the thing I'm most likely to bring to a party.' I show up with a warm pan of enchiladas at nearly every party I'm invited to. Yes, I have quite a few friends, thanks for asking.
Enchiladas make people happy! Bring a hot, bubbling pan of enchiladas wherever you go, and you will find yourself with more friends than you can count, too!
Enchilada Filling Ideas:
- Pinto beans and Monterey Jack cheese
- Instant Pot Black Beans and pepper jack cheese
- White beans and chipotle jack cheese
- Refried Beans and jalapeño cheddar
The recipe below is for vegetarian enchiladas made with 2 cans of pinto beans and Monterey Jack cheese, but I also use a few cans of fire-roasted green chiles to make it even more interesting. If you don't like too much spice, buy the mild green chiles. Otherwise, grab the super hot ones and enjoy the heat!
How to Make Vegetarian Enchiladas
These vegetarian enchiladas are special because they are suitable for vegetarians, but meat lovers love them, too! They're filled with pinto beans, a few cans of fire-roasted green chiles and shredded Monterey Jack cheese, but you can mix and match the beans and cheese, to your liking. The sauce is a simple mix of sour cream and green tomatillo salsa. This recipe couldn't be easier or more delicious!
You can use canned pinto beans, which are so simple, or you can use 3 ½ cups of my Instant Pot Pinto Beans.
- Pinto Beans. You need two 15-ounce cans of pinto beans, rinsed and drained for this vegetarian enchiladas recipe.
- Fire-Roasted Green Chiles. Look for mild or spicy fire-roasted green chiles in the Hispanic section of the grocery store. They often come in 4-ounce cans, and you need 16 ounces total, or 4 cans. Do not drain or rinse the chiles.
- Monterey Jack Cheese. When it comes to melty delicious recipe, like my Bean Dip, I really recommend grating your own cheese from a block. It just makes it melt so much easier and creamier. Grab a 16-ounce block of cheese, and grate it on a cheese grater or in your food processor.
- Flour Tortillas. You need 8 regular-sized flour tortillas (usually labeled Fajita-sized). Don't buy street taco tortillas, they're too small! Yes, I absolutely know that enchiladas are only supposed to be made with corn tortillas. Remember, I'm from Texas. But this recipe uses flour tortillas, and I love the way they soften in the oven where the sauce touches and crisp up almost like a chip where the sauce doesn't touch.
- Salsa Verde. Grab two 10-ounce jars of pre-made salsa verde, also sometimes labeled tomatillo salsa.
- Sour Cream. One container (2 cups) of full-fat sour cream. I really don't recommend low fat, because we're heating it in the oven. Sometimes, low-fat dairy products separate in heat.
- Gather your ingredients, have a 9x13" pan baking dish ready, and preheat the oven to 350-degrees Fahrenheit.
2. In a large bowl, combine the beans, canned green chiles, and half of the grated cheese. We're saving the rest of the cheese for the top, just so you know.
3. Mix everything together very well. Using a spatula, roughly make a line down the center of the bowl. You will get four enchiladas from each half, so try to use this line to remind to divide each half of the bowl into 4 enchiladas.
4. Place one tortilla on a work surface, and pile in ⅛ of the bean mixture. Roll it up and place it in a 9x13-inch pan, seam side down. Roll tightly to keep them together, but not overly tight. Repeat with all remaining ingredients.
5. Now, mix together the sauce. Combine the salsa verde and sour cream in a bowl, and whisk well to combine.
6. Pour the sauce over the enchiladas, but make sure to leave a few places of the tortillas not covered with sauce, if you like the crisp edge on an enchilada. This is just my preference. Sprinkle the remaining half of the cheese on top.
7. Bake for 20 minutes, or until hot and bubbly. Serve with pico de Gallo for garnish (optional).
- Black Beans and Rice is great alongside any enchilada recipe.
- Black Bean and Corn Salsa can be sprinkled on top instead of pico de gallo.
- Charro Beans are so simple to make, but they have bacon.
- Refried Black Beans are so creamy!
If you want to freeze these vegetarian enchiladas, I recommend freezing only the tortillas with the filling right in the pan you want to bake them. Do not add the sour cream and salsa sauce on top! Defrost the enchiladas, add the sauce and then bake.
This recipe isn't vegan, because of the sour cream and cheese. However, you can try vegan cheese and tofu-based sour cream here.
If you're making enchiladas with corn tortillas, they need to be fried lightly in oil before rolling up.
If you're using flour tortillas, they need to be warmed briefly in the microwave before rolling.
Pinto bean enchiladas with sour cream and salsa sauce on top.
- 2 15-ounce cans of pinto beans, drained and rinsed
- 16 ounces fire-roasted green chiles (four 4-ounce cans)
- 16 ounces Monterey Jack cheese, shredded
- 8 flour tortillas (fajita-sized)
- 2 10-ounce jars of salsa verde
- 2 cups sour cream
- pico de gallo, for serving
- Preheat the oven to 350, and gather all ingredients.
- Combine the beans, roasted chiles, and half of the shredded cheese in a bowl.
- Place one tortilla on a work surface, and pile in ⅛ of the bean mixture. Roll it up and place it in a 9x13-inch pan, seam side down. Roll tightly to keep them together, but not overly tight. Repeat with all remaining ingredients.
- Once all of the enchiladas are in the pan, whisk together the salsa verde and sour cream until homogenous.
- Pour this mixture on top of the enchiladas, and top with the other half of the cheese. Bake for 20 minutes, or until hot and bubbly. Serve with pico de gallo.
Fire-Roasted Green Chiles: Mild or spicy, your choice. Often found in the Hispanic section of the grocery store. They often come in 4-ounce cans, and you need 16 ounces total, or 4 cans. Do not drain or rinse the chiles.
Monterey Jack Cheese: Grate it yourself for an extra smooth and creamy melt.
Flour Tortillas: Fajita-sized or taco-sized tortillas. Do not use street taco sized.
Salsa Verde: Sometimes labeled tomatillo salsa.
Sour Cream: I really don't recommend low fat sour cream, because we're heating it in the oven.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 666Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 84mgSodium: 1345mgCarbohydrates: 64gFiber: 4gSugar: 8gProtein: 29g
Holy moly, these are incredible. Couldn’t have been easier and they’re so flavorful.
Loved these! And so did my entire family. Definitely making these again soon.