Cheese and Black Bean Enchiladas

Jicama-Avocado Salad


  • 1 Tbsp olive oil
  • 1 cup chopped sweet onion
  • 1 tsp ground cumin
  • 1 (15-oz) can black beans, drained and rinsed
  • 12 small whole-wheat flour tortillas
  • 2 cups freshly shredded Monterey Jack cheese, divided
  • 2 (16-oz) jars enchilada sauce
  • ½ cup pepitas (pumpkin seeds)
  • ½ cup feta cheese
  • 2 Tbsp fresh cilantro leaves


  1. Preheat oven to 350°F.
  2. Heat oil in a large nonstick skillet over medium-high heat; add onion and cumin. Cook 5 to 6 minutes or until onion is tender. Add beans; cook just until thoroughly heated.
  3. Spoon bean mixture evenly onto each tortilla, and top evenly with 1 cup Monterey Jack cheese. Roll up tortillas, and place, seam side down, in an 11- x 7-inch baking dish coated with cooking spray.
  4. Pour sauce over enchiladas. Top with remaining 1 cup Monterey Jack cheese. Cover and bake 30 minutes.
  5. Meanwhile, toast pepitas in a skillet over medium-high heat 4 to 6 minutes or until golden and fragrant, stirring frequently.
  6. Top with feta, and bake, uncovered, 5 minutes longer.
  7. Sprinkle with cilantro and toasted pepitas.

Side Dish Ingredients

  • 3 Tbsp olive oil
  • 1 tsp grated lime rind
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • 3 Tbsp chopped fresh cilantro
  • 2 avocados
  • 1 small jicama

Side Dish Instructions

  1. Whisk together oil, lime rind, lime juice, honey, cilantro, and desired amount of salt and pepper in a serving bowl.
  2. Peel and slice avocados. Peel and cut jicama into match-stick slices.
  3. Add avocados and jicama to bowl, tossing gently.

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