Bean and Cheese Enchiladas
Get ready to savor the irresistible flavors of these Bean and Cheese Enchiladas, a comforting Mexican-inspired dish that's as easy to make as it is delicious. Perfect for busy weeknights or casual gatherings, this recipe combines warm, creamy refried beans, zesty enchilada sauce, and gooey melted cheddar cheese, all wrapped in tender corn tortillas. A fragrant sauté of diced onions adds depth to the filling, while fresh cilantro and sour cream provide the perfect finishing touch. With its simple preparation and hearty, satisfying ingredients, these vegetarian enchiladas will become a family favorite. Whether served as a main course or alongside your favorite sides, this dish delivers bold flavors and comforting textures in every bite. Keywords: Bean and Cheese Enchiladas, easy vegetarian dinner, cheesy enchiladas recipe, Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 2 cups refried beans
- 2 cups shredded cheddar cheese
- 2 cups enchilada sauce
- 2 tablespoons olive oil
- 0.5 cup diced onion
- 0.25 cup fresh cilantro
- 0.5 cup sour cream
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until the onion becomes translucent, about 5 minutes. Remove from heat.
In a medium saucepan, warm the refried beans over low heat. Stir occasionally until heated through. Add the cooked onions into the beans, along with salt and black pepper. Mix well.
Prepare a 9x13 inch baking dish by spreading 1/2 cup of the enchilada sauce evenly over the bottom.
Warm the corn tortillas either by microwaving them for 30 seconds or by heating them in a clean skillet one by one for a few seconds on each side. This makes them pliable and easier to roll.
Place about 1/4 cup of the bean mixture down the center of each tortilla. Sprinkle a generous amount of shredded cheddar cheese over the beans.
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce evenly over the top of the enchiladas and then sprinkle the remaining cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving. Serve hot with a dollop of sour cream on the side.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 26.4 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2187 mg | 168% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2920 mg | 62% | |
*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.
