Servings: 4 enchiladas
Calories: 300kcal
Equipment
- skillet
- baking dish
- Oven
Ingredients
For the Enchiladas
- 8 pieces corn tortillas essential for a classic, authentic enchilada experience
- 2 cups black beans, cooked packed with protein and fiber
- 1 cup shredded cheese use your favorite melty cheese
- 1 cup enchilada sauce choose a spicy or mild version
- 1/2 cup diced onions adds sweet and savory flavor
- 1 teaspoon ground cumin adds aromatic warmth
- 1 tablespoon olive oil ideal for sautéing onions
Instructions
How to Make Bean and Cheese Enchiladas
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes.
- Stir in the cooked black beans and ground cumin, mixing well. Heat for an additional 2-3 minutes.
- Spoon a generous amount of the bean mixture into each corn tortilla, sprinkle with shredded cheese, and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour the enchilada sauce generously over the tortillas.
- Sprinkle the remaining shredded cheese over the top.
- Bake for about 20 minutes, or until the cheese is melted and bubbly.
Notes
Optional: Top with fresh cilantro for added flavor and color.
Nutrition
Serving: 1enchilada | Calories: 300kcal | Carbohydrates: 40g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 250mg | Fiber: 8g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg
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