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    See More:   Comfort Food Copycat Recipes Main Dishes Recipes for Beginners Vegetarian Weeknight Meals

    Last Modified: Aug 8, 2022 by Tara Ziegmont 16 Comments

    Cheese and Onion Enchiladas

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    These vegetarian cheese and onion enchiladas are rich and decadent with a blend of cheeses, beans, and caramelized onions. Easy to put together for a weeknight meal and impressive enough for a potluck.

    A pan of enchiladasPin

    Many years ago, my mom and I went to a Mexican restaurant called Chichi's. Do you remember it? My favorite meal at Chichi's was their cheese and onion enchiladas. They were rich and gooey and full of flavor.

    With those enchiladas in mind, Joe and I messed around until we found the perfect blend of vegetarian ingredients, enough beans to pack a protein punch, enough caramelized onions to add a sweet note, and enough cheese to fill the tortillas with a mess of stringy goodness.

    Caramelizing onions takes a bit of time, about 15 minutes. I suppose you could use raw onions, finely minced, if you're in a crunch, but the enchiladas won't taste as good. Caramelizing the onions gives them a sweet and rich flavor that you really can't beat in the finished dish. Take the time for this step. You won't regret it.

    How to make cheese and onion enchiladas

    1. Make the enchilada sauce. That's a link to my homemade enchilada sauce recipe - it's amazing, very quick and easy to prepare, and beats canned sauce hands down! It only takes about 10 minutes to prepare, so you really have no excuse not to make it. It can cook while the onions cook in step two.
    2. Prepare the onions. Slice them and caramelize by sautéing in two tablespoons of melted butter over very low heat for 20 to 30 minutes. It's easy to burn caramelized onions, so make sure your heat is low, the skillet is covered, and you stir them frequently. When they are fully soft and turning brown with a sweet syrupy look, remove from the heat, move to a bowl, and set aside.
    3. Prepare the beans. Melt 1 tablespoon of butter in a medium skillet.  In the same skillet, unwashed, melt 1 tablespoon of butter. Drain and rinse the beans and then pour them into the skillet. Mash with a fork or potato masher right in the skillet and then add the taco seasoning and half of the tomato sauce. Cook over medium heat until warmed through.
    4. Prepare the baking dish. Mix the enchilada sauce with the remaining tomato sauce and pour about ½ cup into the bottom of a 9x13 baking dish. Spread it around to cover the bottom.
    5. Roll the enchiladas. Mix together the mashed beans, caramelized onions, 2 cups of shredded cheese, and feta. Spoon about two heaping tablespoons of this mixture into the center of each tortilla. Roll and place the enchiladas seam side down in the prepared baking dish. Top the finished enchiladas with the remaining enchilada sauce and remaining cheese.
    6. Bake at 350 for 30 minutes, until the edges of the tortillas are brown and crispy and the sauce and cheese are bubbly.

    Oh. my. goodness. These enchiladas are so very good, and they are very filling. I can't imagine that anyone would be able to eat more than two of them, so the recipe will serve five people.

    A close up of cheese and onion enchiladas on a table

    Cheese and Onion Enchiladas

    These vegetarian cheese and onion enchiladas are rich and decadent with a blend of cheeses, beans, and caramelized onions. Easy to put together for a weeknight meal and impressive enough for a potluck.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 1 hr 10 mins
    Course Main Course, Main Dish
    Cuisine Mexican
    Servings 10 enchiladas

    Ingredients
      

    • 3 tablespoons butter divided
    • 3 large onions sliced and separated into rings
    • 1 can pinto beans drained and rinsed
    • 1 can black beans drained and rinsed
    • ⅓ cup taco seasoning
    • 15 ounces tomato sauce
    • 10 ounces enchilada sauce
    • 3 cups shredded cheese Mexican blend
    • ¾ cup crumbled feta cheese
    • 10 flour tortillas can use corn or gluten-free tortillas as needed
    • salsa we used pineapple & peach salsa; it really added a lot to the flavors
    • sour cream

    Instructions
     

    • Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.
    • Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.
    • Mix the enchilada sauce with the remaining tomato sauce and spread about ½ cup in the bottom of a 9x13 pan.
    • Mix together the beans, onions, and all the cheeses in a large bowl. Spread a large spoonful of this mixture in the center of a tortilla. Roll up and place, seam side down, in the 9x13 pan. Repeat with the remaining tortillas.
    • Spread the remaining sauce over the enchiladas and top with additional cheese.
    • Bake at 350 for 30 minutes.

    Notes

    You will want to use homemade enchilada sauce because it is so much better than canned, and it only takes about 10 minutes to prepare. You can get it started and then allow it to simmer while you prepare the caramelized onions.
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    A pan with Enchilada and Onion and cheesePin

    A pan of cheese enchiladasPin

    A pan of enchiladas and a single cheese enchilada on a platePin

    A pan of enchiladas with cheese and onionsPin

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      Recipe Rating




    1. Tiffany says

      August 01, 2010 at 11:58 pm

      Oh my goodness! The onions sound incredible and your enchiladas look wonderful! I love onions. I'm going to have to try them this way. Thanks for tweaking the recipe and making it even yummier!

      Reply
    2. [email protected] says

      August 02, 2010 at 1:11 pm

      These sound really yummy - and good for you too with all those lovely beans!

      Reply
    3. [email protected] says

      August 02, 2010 at 1:11 pm

      These sound really yummy - and good for you too with all those lovely beans!

      Reply
    4. givinguponperfect says

      August 02, 2010 at 1:25 pm

      I like that you used flour tortillas. I don't like corn tortillas much, so I don't usually like enchiladas much. I also think two kinds of beans sounds good. Yum!!

      Reply
      • Tara says

        August 02, 2010 at 11:27 am

        I didn't give it any thought, actually. We normally buy flour tortillas, so that's what we had. Are they normally made from corn?

        Reply
    5. Melinda says

      August 03, 2010 at 12:22 am

      Oh! Pineapple and peach salsa would be so heavenly with this! Love the 2 bean combination!

      Reply
    6. SweetsLady says

      August 03, 2010 at 4:50 pm

      LOL! You are like me. I love tweaking.. 😀 This sounds delish!

      Thanks for sharing! Have a great day!!
      Sherry

      Reply
    7. Nichole says

      August 03, 2010 at 4:53 pm

      These look absolutely delicious, I found you on Tasty Tuesday and am now following, hopefully you will stop by my site sometime.

      Nichole @
      http://carterfamilytable.blogspot.com/

      Reply
    8. Inspired2cook says

      August 06, 2010 at 3:58 pm

      I love enchiladas! Yumm!
      http://www.inspired2cook.com/

      Reply
    9. Blessedwithgrace says

      August 07, 2010 at 7:44 pm

      Oh my goodness. Those look great! Just what I like!

      Reply
    10. Bethany says

      August 01, 2011 at 10:48 pm

      These are super yummy, but a tad spicy for our tastes. I used homemade taco seasoning and toned it down a bit for us - but they were so yummy! They freeze really well too! I've made a large batch and froze half for later and they came out just as delish as the first half!

      Thanks for the "keeper." 🙂

      Reply
    11. Dawn says

      August 07, 2020 at 2:26 pm

      5 stars
      Made this last night it was delicious added green chilies! Thanks for the recipe

      Reply
    12. Roberta Dee-Vinyard says

      January 26, 2021 at 6:23 pm

      5 stars
      These are THE BEST! I substituted Kroger mild taco sauce for the tomato sauce and Supremo Queso Chihuahua cheese for the feta. I also left many of the beans whole, and mashed only half. Tasted just like "back in the day"-Baja Fresh bean and cheese burritos! Definitely worth making the homemade enchilada sauce! Thank you for sharing!!!!!

      Reply

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