Cheesy Dutch Oven Vegetarian Enchiladas with Black Beans

These Dutch Oven Vegetarian Enchiladas are loaded with sautéed onion and bell pepper, protein-rich black beans, enchilada sauce, cumin, and melted cheese. Once the flour tortillas are softened, filled, and rolled, they’re then added to the Dutch oven to bake, followed by additional cooking time over a campfire (as an option).

These vegetarian enchiladas are incredibly addictive and can be enjoyed as a comforting main meal or side dish!

WHAT ARE DUTCH OVEN ENCHILADAS? 

These Dutch oven enchiladas are a delicious combination of bell pepper, onion, and black beans, warm spices, enchilada sauce, and melted cheese, wrapped up in flour tortillas.

These enchiladas are first cooked in the oven and then finished off over indirect heat on the campfire, until the cheese is melted.

WHAT KIND OF TORTILLAS ARE BEST FOR ENCHILADAS?

Flour or corn tortillas are both great for these Dutch oven enchiladas. I’ve used flour tortillas for this recipe, which tend to soften much more than corn tortillas.

If you opt for corn tortillas instead of flour tortillas, use a thicker variety so that they hold up better while cooking.

STORAGE, FREEZING, AND MAKE-AHEAD TIPS

These vegetarian enchiladas may be frozen for up to 3 months.

Simply assemble the enchiladas right up to the point of baking. Instead of placing the enchiladas in a Dutch oven, add the enchiladas to a freezer safe container. When ready to cook your enchiladas, thaw them in the fridge and then transfer to a Dutch oven to bake and continue with the recipe steps.

Leftover enchiladas can be wrapped in plastic wrap or aluminum foil and stored in the refrigerator for up to 5 days.

HOW SHOULD I REHEAT THESE ENCHILADAS?

Individual servings of Dutch oven enchiladas may be warmed in the microwave until thoroughly heated through. A larger serving portion should be reheated in the oven, in a casserole dish that’s covered with aluminum foil, for about 20-30 minutes at 350F or until hot and bubbly.

WHAT CAN I SERVE WITH DUTCH OVEN ENCHILADAS?

These mouth-watering enchiladas can be enjoyed as a hearty main meal or as a side dish.

Side dishes that pair well with these veggie enchiladas include Spanish rice, Mexican bean salad, creamy corn, or a light green salad. 

WHAT VARIATIONS CAN I MAKE TO THESE ENCHILADAS?

• Add shredded chicken or ground beef to these enchiladas for a meaty dish.
• Use salsa verde (which is a spicy green salsa) instead of enchilada sauce.
• Add extra heat to these enchiladas by adding in cayenne peppers or hot sauce.
• Use corn tortillas instead of flour tortillas, especially if you want gluten-free enchiladas.

TIPS FOR MAKING DUTCH OVEN ENCHILADAS

• Warming the flour tortillas in the microwave prior to assembling the enchiladas will make the process of filling and rolling the tortillas much easier.
• It’s best to shred or grate the cheese yourself from a block of cheese for best taste and texture. Store-bought pre-shredded cheese contains anti-caking agents, which makes it difficult to melt and doesn’t taste as great.
• Top these Dutch oven vegetarian enchiladas with sliced jalapenos, freshly chopped cilantro, green onions, black olives, sliced avocado, and/or sour cream…there are so many options!

Dutch oven Vegetarian Enchiladas

Dutch Oven Vegetarian Enchiladas are loaded with sauteed onion and bell pepper, protein-rich black beans, enchilada sauce, cumin, and melted cheese. Once the flour tortillas are softened, filled, and rolled, they’re then added to the Dutch oven to bake, followed by additional cooking time over a campfire (as an option).

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

  

• 2 tablespoons oil
• 1 red bell pepper cut into strips
• ½ red onion sliced into thin half-moons
• 4 cloves garlic minced
• 1 tablespoon cumin
• 2 teaspoons salt
• 14 oz can enchilada sauce
• 2 cups cheese
• 1 cup cooked black beans
• 4-6 flour tortillas

Garnishes

• cilantro jalapenos, lime, etc.

Method

 

1. Prepare your coals or get your campfire going so that you'll have embers to cook with.
2. Over medium heat, heat the oil in a Dutch oven. Add the peppers and saute for a few minutes until they are starting to soften. Add the onions and saute until the onions are soft and translucent and the peppers are soft. Add the garlic, cumin, and salt, and saute 30 seconds, until fragrant. Remove from heat and transfer the vegetables to a plate or bowl.
3. Add 1/2 cup enchilada sauce to coat the bottom of the Dutch oven.
4. To build the enchiladas, place onions and peppers in a line the center of a flour tortilla. Add a few spoonfuls of black beans and top with cheese. Roll the tortilla around the fillings, then place the enchilada, seam side down, into the Dutch oven. Repeat with the remaining ingredients. This recipe will make 4-6 enchiladas depending on the size of your Dutch oven.
5. Cover the enchiladas with the remaining sauce and cheese. Place the lid on top.
6. Return the Dutch oven to your campfire. Place it over indirect heat (the grill grate over the campfire works great) and stack 14-16 coals on the lid. Cook about 10 minutes, until the cheese is melted.
7. Serve topped with jalapenos, cilantro, and a squeeze of lime & enjoy!