Microwave Vegetarian Black-Bean Enchiladas
Quick and flavorful vegetarian black-bean enchiladas with melted cheese, green chilies, and fresh herbs, perfect for a satisfying weeknight meal or casual gathering.
Ingredients
- 1 cup chopped onions ⓘ
- 1 tablespoon minced garlic ⓘ
- 1 (14 oz.) can chopped tomatoes ⓘ
- 2 (15 oz.) cans black beans ⓘ
- 2 cups shredded Monterey Jack cheese ⓘ
- 1 (4 oz.) can chopped green chilies ⓘ
- 1/4 cup chopped scallions ⓘ
- 2 teaspoons cumin ⓘ
- 2 teaspoons chili powder ⓘ
- 1/4 teaspoon oregano
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground red pepper ⓘ
- 6 (7-inch) flour tortillas ⓘ
- 2 tablespoons chopped parsley ⓘ
Instructions
- Drain and rinse the black beans. Chop the tomatoes with their juice.
- Combine chopped onions and minced garlic in a microwaveproof dish, cover, and microwave on High for 2 minutes.
- Stir in cumin, chili powder, oregano, salt, and ground red pepper.
- Cover and microwave for 1 minute.
- Stir in chopped tomatoes and juice, then microwave uncovered for 3 minutes.
- Transfer 1 cup of the tomato mixture to a bowl and add the black beans, tossing to combine. Reserve the remaining mixture for topping.
- For each enchilada, sprinkle 1/4 cup shredded Monterey Jack cheese down the center of a flour tortilla.
- Top with a heaping tablespoon of chopped green chilies and 1/2 cup of the bean mixture.
- Roll up the tortillas and place seam side down in a 13 x 9-inch microwaveproof casserole dish. Repeat with remaining tortillas and filling.
- Spoon the remaining tomato mixture over the assembled enchiladas.
- Sprinkle with the remaining 1/2 cup shredded cheese.
- Cover and microwave for 4 minutes, turning the dish 1/2 way through at 2 minutes if microwave does not have a rotating turntable.
- Sprinkle with chopped scallions and serve.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the bean mixture. You can substitute the Monterey Jack cheese with cheddar or a vegan cheese alternative for a different flavor profile. If you're short on time, precooked beans can be used instead of canned, but make sure to adjust the seasoning accordingly.
Serving Suggestions
These enchiladas are perfect for a casual family dinner and pair beautifully with a fresh side salad or Mexican rice. Consider serving them alongside a zesty salsa or guacamole for added flavor. For a fun twist, you could also serve them with a side of Luby'S Cheese Enchiladas for variety.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in between, until heated through. If the enchiladas become too dry, add a splash of water or extra sauce to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Microwave Vegetarian Black-Bean Enchiladas contains roughly 1006 calories, with 38g protein, 192g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (272% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1983mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used for a gluten-free option. However, they can be more fragile, so consider warming them briefly in the microwave or on a skillet to make them more pliable before filling and rolling.
Is it possible to make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day ahead, cover them, and refrigerate. When ready to serve, simply microwave them until heated through. This makes them a great option for meal prep or gatherings.
What can I add to increase the spice level?
To amp up the heat, you can add diced jalapeños to the filling or sprinkle some crushed red pepper flakes on top before serving. For a smoky flavor, consider using chipotle powder instead of regular chili powder.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).