Bean and Cheese Enchiladas: A Deliciously Easy Recipe!
A simple and delicious recipe for bean and cheese enchiladas that are perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups refried beans
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup chopped onions
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the refried beans, half of the cheese, onions, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Spoon the bean mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with your choice of toppings like sour cream or cilantro.
Notes
- For a spicier version, add jalapeños to the bean mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute black beans or pinto beans for the refried beans.
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg