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These vegetarian enchiladas are stuffed with fresh veggies, black beans and cheese. Recipe yields 10 enchiladas. 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans 4 ounces (1 packed cup) Monterey Jack cheese or pepper jack cheese (for extra kick)What is in a Mexican enchilada?
The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own. Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these.Are enchiladas good for Christmas?
Coming to you just in time for Christmas or Christmas Eve dinner, these enchiladas are a festive and delicious main dish. They’re stuffed with vibrant vegetables, spinach, black beans, and enough cheese to qualify as a holiday meal.How long do you cook enchiladas in the oven?
Sprinkle the remaining shredded cheese evenly over the enchiladas. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.