Bean Enchiladas
Bean Enchiladas
Ingredients
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
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In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
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Add the black beans, pinto beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5-7 minutes until the beans are heated through and the flavors have melded together. Remove from heat.
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Pour about 1/4 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it out evenly.
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To assemble the enchiladas, spoon a generous amount of the bean mixture onto each flour tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and bean mixture.
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Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
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Sprinkle the shredded cheddar cheese over the top of the enchiladas.
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Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
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Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
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Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving.
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Garnish with fresh cilantro and serve with a dollop of sour cream on top.
Nutrition Facts
Serving size: 1 enchilada- Calories
- 380 kcal
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 850 mg
- Total Carbohydrate
- 47 g
- Dietary Fiber
- 9 g
- Sugars
- 3 g
- Protein
- 18 g
These Bean Enchiladas are best enjoyed fresh out of the oven when the cheese is gooey and the flavors are at their peak. Serve them with a side of Mexican rice, a crisp green salad, or some homemade guacamole for a complete and satisfying meal. Whether you're cooking for a crowd or just treating yourself to a delicious dinner, these enchiladas are sure to become a new favorite in your recipe rotation. Enjoy!