When I’m looking for an easy dinner recipe, enchiladas are a meal I turn to again and again. They’re loved by all and make a hefty amount of food without a whole lot of prep. I’ve been trying to incorporate more plant-based meals into my rotation and these Pinto Bean Enchiladas instantly earned a place in the dinner lineup. They’re packed with protein and fiber, but still totally indulgent with plenty of cheese and a tangy sour cream sauce. No one even notices the lack of meat when the dish is this tasty!

One of the best parts is that the no-cook filling comes together in minutes. Start by draining two cans of pinto beans, two cans of roasted green chiles, some Mexican blend cheese, and a couple spices for good measure. Mix it all together and it’s ready to spoon into your tortillas! Remember not to overstuff and place them in the baking dish seam side down so they hold together. Repeat the process until your dish is tightly filled.

Next, you’ll whip up the simple sauce. Mix a jar of salsa verde with two cups of sour cream. Pour this mixture over the rolled enchiladas and top it all off with the remaining cheese. Pop them in the oven for about a half hour or until bubbling and golden in color. Your enchiladas are now ready to serve! Garish with fresh cilantro, avocado, green onions, or your favorite hot sauce and serve with rice for a stunning meal. I hope you love this easy dinner as much as we do.