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Bean and Cheese Enchiladas

Bean and Cheese Enchiladas

Enjoy the comforting embrace of homemade Bean and Cheese Enchiladas, perfect for busy weeknights or a tasty escape from takeout.
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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, dinner, easy recipes, homemade, vegetarian
Servings: 4 enchiladas
Calories: 300kcal

Equipment

  • baking dish
  • Mixing bowl
  • pan or microwave

Ingredients

Filling

  • 1 can cooked black beans rinsed and drained
  • 1 cup shredded cheese Monterey Jack or favorite variety
  • 1 small chopped onion adds sweetness
  • 1/4 cup chopped cilantro for freshness

Tortillas

  • 8 pieces corn tortillas warm before filling

Sauce

  • 2 cups enchilada sauce mild or spicy based on preference

Spices

  • 1 teaspoon cumin for earthy flavor
  • 1 teaspoon chili powder for a subtle kick

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Combine black beans, cheese, cumin, chili powder, onion, and cilantro in a bowl.
  • Warm the corn tortillas briefly in a pan or microwave.
  • Spoon the bean mixture into each tortilla.
  • Roll up each tortilla, ensuring the filling is securely tucked inside.
  • Pour the enchilada sauce generously over the rolled tortillas.
  • Bake for 20 minutes, or until heated through and bubbling.
  • Serve hot, optionally adding extra cheese or cilantro on top.

Notes

Optional: Top with sliced avocado for a creamy, fresh twist. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1enchilada | Calories: 300kcal | Carbohydrates: 40g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 500mg | Potassium: 350mg | Fiber: 8g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg
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