Description
A quick and delicious recipe for bean and cheese enchiladas that the whole family will love.
Ingredients
- Corn tortillas: 8 to 10
- Refried beans: 2 cups
- Shredded cheese: 2 cups
- Enchilada sauce: 2 cups
- Diced onions: 1/2 cup (optional)
- Fresh cilantro: for garnish
- Olive oil: for frying (optional)
- Salt: to taste
Instructions
- Gather your ingredients.
- Prepare the filling by stirring canned refried beans or mashing homemade refried beans.
- Assemble the enchiladas by spreading refried beans, onions, and cheese on tortillas, then rolling them up.
- Prepare the sauce by stirring store-bought or homemade enchilada sauce.
- Bake the enchiladas in a preheated oven at 350°F (175°C) for 20-25 minutes.
Notes
- Consider adding vegetables like bell peppers or spinach for extra nutrition.
- For a spicy kick, mix in jalapeños or use spicy enchilada sauce.
- Leftovers can be stored in the refrigerator for up to three days.
- Enchiladas can be frozen before baking for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: enchiladas, bean and cheese, easy recipe, Mexican food