Grammy's Kitchen · Enchiladas · Vegetarian Bean and Cheese Enchiladas
One of 122 enchiladas recipes we measured
from alexandracooks.com
24 cooks on alexandracooks.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 64% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 245 g | 1 cup enchilada sauce |
| 7 to 8 flour tortillas, 6-8 inches, lightly warmed, see notes above | |
| 270 g | 1.5 cups cooked black beans, I use this slow-cooker recipe, see notes above |
| 113 g | 4 ounces Monterey Jack cheese, grated |
| 50 g | 1/2 cup cilantro, finely chopped |
| 4 scallions, thinly sliced |
Method: 6 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made the vegetarian enchiladas twice & that recipe is a life saver great way to clean veggie drawer out. Today I was looking for something to make out of my freezer& remembered this recipe I had pinto beans in freezer I made corn/flour tortillas &” — a cook, 5.0★
“Loved this recipe! Discovered you because of searches for sourdough info and discard recipes. Decided to try your tortillas using sourdough discard, then saw your recipe for the vegetarian enchiladas! So...made your quick red enchilada sauce, sourdough discard” — a cook, 5.0★