Are you craving the ultimate comfort food? A dish that is so cheesy, so savory, and so deeply satisfying it feels like a true celebration? These incredible, from-scratch-tasting Cheese Enchiladas with Black Beans and Spinach are that perfect meal. Soft corn tortillas are filled with a glorious, gooey, three-cheese blend, hearty black beans, and tender spinach, all baked in a rich red enchilada sauce until bubbly, golden, and absolutely irresistible.
This isn’t just another enchilada recipe; it’s your ultimate guide to mastering a beloved classic. We’ll show you the simple but crucial secrets to rolling corn tortillas so they never crack, and how to create the most delicious and satisfying vegetarian filling. This is a show-stopping, crowd-pleasing, and make-ahead-friendly casserole that is perfect for any night of the week.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Casserole
What makes these Cheese Enchiladas truly “the best” is their incredible, three-cheese filling and the classic, authentic preparation method. The heart and soul of the dish is the filling: a perfect, gooey blend of sharp cheddar, melty Monterey Jack, and the undisputed champion of the “cheese pull,” Oaxaca cheese. This is combined with hearty black beans and spinach for a complete and satisfying meal. The filled corn tortillas are rolled, smothered in your favorite enchilada sauce, topped with more cheese, and then baked to bubbly perfection. It’s a fantastic, vegetarian main course that will have everyone coming back for more.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Cheesy Classic
This recipe uses a handful of fresh, high-quality ingredients to create its signature authentic flavor.
- The Cheeses (The Glorious Trio!): This is the key to an unbelievably cheesy and flavorful enchilada.
- Sharp Cheddar & Monterey Jack: A classic, crowd-pleasing combination. The sharp cheddar provides a bold, tangy flavor, while the Monterey Jack has a mild flavor and a superior, creamy meltability.
- Oaxaca Cheese: This is the brilliant, authentic secret weapon! Oaxaca cheese is a semi-hard, cow’s milk cheese from Mexico that has a texture similar to string cheese. It is prized for its incredible, buttery flavor and its unparalleled melting quality, which creates the most amazing, long, and satisfying “cheese pull.” If you can’t find it, a low-moisture mozzarella or classic string cheese is a great substitute.
- The Hearty Filling:
- Black Beans & Spinach: A can of black beans adds a wonderful, creamy texture and a great boost of plant-based protein and fiber. The steamed spinach adds a beautiful color and a healthy dose of nutrients.
- The Tortillas & Sauce:
- Corn Tortillas: For the most authentic flavor and texture, it is essential to use corn tortillas. Their sweet, rustic corn flavor is a classic component of any enchilada dish.
- Enchilada Sauce: Using a can of your favorite red enchilada sauce is a fantastic and convenient shortcut.
Step-by-Step to the Best Cheese Enchiladas
This delicious casserole is incredibly simple to prepare.
Step 1: Prepare the Cheesy Filling
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: Spread about 1/2 cup of your enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
Pro Tip: This is a key step that prevents the enchiladas from sticking to the bottom of the pan and ensures the bottom tortillas are saucy and flavorful.
Step 3: In a small bowl, mix together 3/4 cup of the shredded cheddar cheese and 3/4 cup of the shredded Monterey Jack cheese.
Step 4: Prepare your other filling ingredients. You will need your torn Oaxaca cheese, your rinsed and drained black beans, and your steamed and chopped spinach. For the best, non-watery result, be sure to squeeze the cooked spinach very dry!
Part 2: Assemble Your Enchiladas
Step 1 (The Secret to No-Crack Tortillas!): If your corn tortillas are stiff, you must soften them before you roll them. The easiest way is to wrap a stack of the tortillas in a damp paper towel and microwave them for about 30-60 seconds, until they are warm and pliable.
Step 2: Now, it’s time to assemble! Fill one warm tortilla with a portion of the cheddar and Jack cheese blend, a few pieces of the Oaxaca cheese, a spoonful of black beans, and a spoonful of spinach.
Step 3: Roll the tortilla up tightly and place it, with the seam side down, in your prepared baking dish.
Pro Tip: Placing the enchiladas seam-side down is a crucial step that uses the weight of the enchilada to hold the seam closed as it bakes.
Step 4: Repeat this process with your remaining tortillas until the baking dish is full.
Step 5: Pour the remaining 1 cup of enchilada sauce over the top of the enchiladas.
Step 6: Top with the remaining 1/2 cup of cheddar cheese and the remaining 1/2 cup of Jack cheese.
Part 3: Bake to Bubbly, Cheesy Perfection
Bake the enchiladas, uncovered, for about 20 minutes, until the cheese is completely melted and bubbly and the edges of the tortillas are slightly crisp.
Remove the casserole from the oven and let it cool slightly for a few minutes. Then, top with the fresh jalapeño slices, the chopped cilantro, the diced avocado, and a final, generous squeeze of fresh lime juice before serving.
The Best Cheesy Enchiladas (Easy Vegetarian Recipe!)
A hearty and cheesy recipe for vegetarian spinach and black bean enchiladas. Corn or flour tortillas are softened and then filled with a blend of three cheeses (cheddar, Monterey Jack, and Oaxaca), black beans, and fresh spinach. The filled tortillas are rolled, placed seam-side down in a baking dish, and then topped with enchilada sauce and more cheese before being baked until bubbly and crisp on the edges. The finished enchiladas are served with fresh toppings like jalapeño, cilantro, and avocado. Note: The ingredient list was not provided and has been inferred from the instructions.
Ingredients
- 1 1/2 cups red or green enchilada sauce
- 8-10 corn or flour tortillas
- 3/4 cup shredded cheddar cheese, plus 1/2 cup for topping
- 3/4 cup shredded Monterey Jack cheese, plus 1/2 cup for topping
- 1 cup shredded Oaxaca cheese
- 1 (15-ounce) can black beans, rinsed and drained
- 5 ounces fresh spinach
- For Garnish (optional):
- Sliced jalapeños
- Fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
- Note: The ingredient list was not provided in the source article and has been inferred from the instructions.
- Preheat the oven to 350°F. Spread ½ cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- If your tortillas are stiff, wrap them in a damp paper towel and warm them for a few seconds in the microwave to make them pliable.
- In a small bowl, mix together ¾ cup of the cheddar cheese and ¾ cup of the Monterey Jack cheese.
- Assemble the enchiladas: Fill each tortilla with some of the cheese blend, some of the Oaxaca cheese, a spoonful of black beans, and a handful of spinach.
- Roll each tortilla closed and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
- Pour the remaining 1 cup of enchilada sauce over the top of the rolled tortillas.
- Top with the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese.
- Bake, uncovered, for 20 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are crisp.
- Remove the dish from the oven and let it cool slightly. Top with jalapeño slices, cilantro, and avocado. Serve with lime wedges for squeezing.
Notes
- This recipe is a simple, vegetarian take on classic enchiladas, perfect for a weeknight meal.
- Warming the tortillas before rolling is a key step to prevent them from cracking.
- Leaving the edges of the tortillas bare (without sauce on top) will result in a crispier texture.
Storage and Make-Ahead Tips
Enchiladas are the perfect make-ahead meal for a busy week or a potluck.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the baking time since it will be starting from cold.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, meat-lovers version, you can add about 1 to 2 cups of your favorite cooked protein, such as shredded rotisserie chicken, seasoned and browned ground beef, or crumbled chorizo, to the filling.
- Use a Different Sauce: For a completely different but equally delicious flavor profile, you can substitute the red enchilada sauce with an equal amount of your favorite green enchilada sauce (salsa verde).
- Make it a Creamy Enchilada: For an even richer and more decadent filling, you can mix about 1/2 cup of sour cream or softened cream cheese into your cheese and bean mixture before you fill the tortillas.
Enjoy The Ultimate Comfort Food Casserole!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These classic Cheese Enchiladas are a testament to the power of a simple, from-scratch-tasting meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to rolling corn tortillas without them cracking and falling apart?
The secret is to warm them and make them pliable before you try to roll them. Cold, stiff corn tortillas are very brittle and will crack immediately. The easiest method is to wrap a stack of them in a damp paper towel and microwave them for 30-60 seconds. Another classic method is to quickly fry each tortilla for about 10 seconds per side in a little bit of hot oil in a skillet.
Q2: Can I make this casserole ahead of time for a party?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours. When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).
Q3: What is Oaxaca cheese, and is there a good substitute if I can’t find it?
Oaxaca cheese is a classic, semi-hard, cow’s milk cheese from Mexico. It has a mild, buttery flavor and a wonderful texture that is very similar to string cheese. It is prized for its incredible melting quality, which creates the most amazing, long, and satisfying “cheese pull.” If you cannot find it, a low-moisture mozzarella or a classic string cheese is the absolute best substitute.
Q4: How do I keep my enchiladas from getting soggy?
This recipe has a few built-in secrets! First, be sure to squeeze your cooked spinach very dry to remove any excess water. Second, the classic method of quickly frying your corn tortillas in a little bit of hot oil before you fill and roll them not only makes them pliable but also creates a slight barrier that helps to prevent them from becoming too soft in the sauce.
Q5: Can I freeze this enchilada casserole?
Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked. Let the casserole cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.