Description
Delicious bean and cheese enchiladas made with pantry staples, perfect for quick weeknight dinners.
Ingredients
Scale
- 8–10 corn or flour tortillas (6–8 inch)
- 2 cups refried beans (canned or homemade)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 cups enchilada sauce (red or green)
- 1/2 cup diced onions (optional)
- 2 tablespoons chopped cilantro (for garnish, optional)
- Sour cream (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine refried beans and diced onions if using.
- Spread a little enchilada sauce on the bottom of a baking dish.
- Place a tortilla on a flat surface, add a generous amount of the bean mixture and some cheese, then roll the tortilla tightly.
- Repeat this process for all tortillas.
- Arrange the rolled enchiladas in the baking dish seam-side down.
- Pour the remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with sour cream.
Notes
Warm tortillas before rolling to prevent cracking. Adjust filling consistency with enchilada sauce or water if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 35mg