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–+ servings

Bean and Cheese Enchiladas

Delicious and hearty enchiladas filled with beans and cheese, topped with a rich enchilada sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Filling
  • 2 cans Black Beans drained and rinsed
  • 1 cup Shredded Cheese cheddar or Mexican blend
  • 1 cup Corn optional
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
Sauce
  • 2 cups Enchilada Sauce store-bought or homemade
Wraps
  • 8 pieces Corn Tortillas

Method
 

Prepare the Filling
  1. In a mixing bowl, combine black beans, shredded cheese, corn, cumin, chili powder, onion, and garlic. Mix well.
Assemble the Enchiladas
  1. Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  2. Warm the corn tortillas in a skillet until pliable. Fill each tortilla with the bean and cheese mixture, roll tightly, and place seam-side down in the baking dish.
  3. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with additional cheese if desired.
Bake
  1. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serve
  1. Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro or sour cream if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

These enchiladas can be made ahead of time and stored in the refrigerator before baking.

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