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Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Enjoy the comforting and delicious Bean and Cheese Enchiladas, perfect for simple yet satisfying weeknight dinners.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Homestyle Dinners
Cuisine: Mexican
Keyword: Bean and Cheese Enchiladas, Comfort Food, easy dinner, Enchiladas, Family Recipe, vegetarian dinner
Servings: 4 enchiladas
Calories: 350kcal

Equipment

  • Oven
  • baking dish
  • Mixing bowl
  • Microwave or skillet

Ingredients

For the Filling

  • 1 can Cooked black beans drained and rinsed
  • 2 cups Shredded cheese e.g. cheddar or Monterey Jack
  • 1 cup Chopped onion adds a zesty crunch
  • 1/4 cup Chopped cilantro introduces a fresh aroma

For the Tortillas

  • 8 pieces Corn tortillas essential for wrapping

For the Sauce

  • 2 cups Enchilada sauce the perfect spicy layer

For Seasoning

  • 1 teaspoon Cumin for warm, earthy notes
  • 1 teaspoon Chili powder adjust based on heat preference

Instructions

How to Make Bean and Cheese Enchiladas

  • Preheat your oven to 350°F (175°C).
  • Combine black beans, cheese, cumin, chili powder, onion, and cilantro in a bowl. Mix well.
  • Warm the corn tortillas briefly in a microwave or skillet.
  • Spoon the bean mixture into each tortilla and roll them up tightly.
  • Arrange the rolled tortillas seam side down in a baking dish.
  • Pour the enchilada sauce generously over the rolled tortillas.
  • Bake for 20 minutes, or until heated through.
  • Serve hot, topped with additional cheese or cilantro.

Notes

Optional: Garnish with a dollop of sour cream for an extra creamy touch.

Nutrition

Serving: 1enchilada | Calories: 350kcal | Carbohydrates: 45g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 400mg | Fiber: 8g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 2mg
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