Easy Cheese Enchiladas
Corn tortilla enchiladas filled with black beans, spinach and three melty cheeses, baked in enchilada sauce and topped with avocado, jalapeño and lime.
These easy cheese enchiladas are a comforting vegetarian dinner that is simple enough for any night of the week. Corn tortillas are rolled around black beans, spinach and a trio of cheeses, baked under enchilada sauce until the cheese melts, then finished with fresh jalapeño, cilantro, avocado and a squeeze of lime. You can even make the sauce ahead to save time.
Instructions
- 1
Preheat the oven to 350°F (180°C) and spread ½ cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
- 2
If your tortillas are too stiff to roll without cracking, wrap them in a damp towel and warm them for a few seconds in the microwave.
- 3
In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Jack cheese.
- 4
Fill a tortilla with some of the cheese blend and some of the Oaxaca cheese, black beans and spinach. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining 1 cup of sauce on top of the enchiladas, leaving the edges of the tortillas bare, if desired. Top with the remaining ½ cup cheddar cheese and ½ cup Jack cheese.
- 5
Bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp. Remove from the oven and let cool slightly, then top with jalapeño slices, cilantro, avocado and a squeeze of lime, and serve.
20 min
Ago's Notes
- To get ahead, make the enchilada sauce in advance; it keeps for up to 5 days in the fridge.
- To steam the spinach, place it in a steamer basket set over a pot with 1 inch of water. Bring the water to a simmer, cover and steam for 1 minute, or until the spinach is wilted. Transfer it to a strainer and squeeze out the excess water. Roughly chop it, if desired.
- Each serving is 2 enchiladas.
I love the gooey, stretchy texture the melted Oaxaca and Jack cheeses give these enchiladas, and everything bakes in a single dish, so cleanup is easy. Like an Italian lasagna, it combines a starchy wrapper, plenty of cheese and a savory sauce in one comforting bake, but here corn tortillas replace the pasta, and the lime, cilantro and jalapeño give it a much brighter, zestier taste.
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