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enchiladas in a glass pan with one on a plate

Simple Vegetarian Enchiladas - Goat Cheese, Black Beans & Plantains

Marni Katz
These simple enchiladas are vegetarian, easy to make and a great twist on a classic dish.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 579 kcal


Fried Plantains

  • 2 ripe plantains
  • ¼ cup brown sugar or a little less
  • ½ teaspoon kosher salt
  • 1 tablespoon cinnamon
  • olive oil for frying

Black Beans

  • 15 oz can black beans drained, not rinsed
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

For Assembly of Enchiladas

  • 6 flour tortillas
  • 8 oz enchilada sauce
  • 5 oz goat cheese
  • ½ cup shredded Mexican cheese optional


Fry the plantains

  • Cut a ripe plantain into ½ inch slices.  In a glass bowl toss with brown sugar, cinnamon, and salt.
  • Heat a large skillet over medium-high heat and just cover the bottom with olive oil
  • Fry the plantains until golden brown (about 3-4 minutes per side)
  • When done, set aside.

Make the Black Beans

  • Open and drain a can of black beans, do not rinse and put into a medium sized bowl.
  • Add cumin, salt, garlic powder, and onion powder and mash together to form a chunky texture, set aside.

Assemble the Enchiladas

  • Preheat the oven to 350 degrees.
  • Spray an 8x8 baking dish with nonstick baking spray and pour ½ the enchilada sauce in the bottom of the dish.
  • Assemble each enchilada by layering the goat cheese, black beans and plantains in a tortilla and rolling up like a burrito.
  • Place the enchiladas into the prepared dish and pour the remaining enchilada sauce over the top.
  • Sprinkle with shredded cheese if desired.
  • Cover with aluminum foil and bake for 20 minutes, then uncover and bake for another 10 minutes.
  • Remove from oven, let cool a few minutes and enjoy!


You can easily substitute roasted sweet potatoes for the plantains in this recipe.  Just roast with a little brown sugar, cinnamon, olive oil and salt and once cooled, add to enchilada in place of the plantain.
If you only have seasoned black beans in the house, use those.  Skip the spices, mash up and use the same way as the regular black beans.


Calories: 579kcalCarbohydrates: 90gProtein: 22gFat: 16gSaturated Fat: 9gCholesterol: 30mgSodium: 2027mgPotassium: 891mgFiber: 12gSugar: 33gVitamin A: 1845IUVitamin C: 20mgCalcium: 266mgIron: 6mg
Keyword easy enchiladas, enchilada recipe, vegetable enchiladas
Tried this recipe?Let me know what you think!