Abc Easy Garlicky Bean Enchiladas
Bursting with flavor and ready in just 40 minutes, these Abc Easy Garlicky Bean Enchiladas are a weeknight dinner dream come true! Packed with a hearty mix of black beans and pinto beans, seasoned with aromatic garlic, cumin, and smoked paprika, each tortilla is rolled with a savory filling that’s both satisfying and nutritious. Smothered in zesty red enchilada sauce and topped with gooey melted cheddar cheese, these enchiladas bake to perfection in your favorite casserole dish. Garnish with a sprinkle of fresh cilantro for a vibrant finish, and serve them warm with optional toppings like creamy avocado or a squeeze of lime. Perfect for vegetarians and busy cooks, this dish delivers bold flavor with minimal effort, making it an irresistible addition to your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 cups canned black beans, drained and rinsed
- 2 cups canned pinto beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 medium-sized flour or corn tortillas
- 2 cups red enchilada sauce
- 1.5 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with a little olive oil or cooking spray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 3-4 minutes until softened and fragrant.
Stir in the black beans, pinto beans, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally, until the mixture is warmed through and well combined. Remove from heat.
Spoon about 1/4 cup of the bean mixture onto the center of a tortilla. Roll it tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas and bean mixture.
Pour the enchilada sauce evenly over the rolled tortillas in the dish. Use a spatula or spoon to spread the sauce, ensuring all the tortillas are well-covered.
Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly for 5 minutes. Garnish with fresh cilantro before serving.
Serve the enchiladas warm with optional toppings like sour cream, diced avocado, or lime wedges.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 100.4 g | 36% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 8.3 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
