Bean Enchilada
Savor the comforting flavors of this Bean Enchilada recipe, a hearty, vegetarian favorite packed with protein and vibrant spices. Featuring a delicious blend of black and pinto beans seasoned with chili powder and cumin, these enchiladas are wrapped in warm corn tortillas and smothered in rich, tangy enchilada sauce. Topped with bubbly, melted Monterey Jack cheese and a sprinkle of cilantro, this dish is perfect for a satisfying family dinner or casual gathering. With just 15 minutes of prep and a simple baking process, these enchiladas are as easy to make as they are irresistibly flavorful. Whether you're searching for a crowd-pleasing vegetarian recipe or a quick Mexican-inspired meal, these Bean Enchiladas are sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 corn tortillas
- 2 cups enchilada sauce, divided
- 2 cups grated Monterey Jack cheese
- 0.25 cup chopped fresh cilantro (optional)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and sautée for another 1 minute until fragrant.
Add the black beans and pinto beans to the skillet. Stir in the chili powder, ground cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the beans are heated through and spices are well incorporated.
Lightly grease a 9x13 inch baking dish. Spread 1/2 cup of enchilada sauce over the bottom of the dish.
Warm the corn tortillas in a dry skillet or microwave to make them pliable. This will help prevent them from cracking when you roll them.
Fill each tortilla with about 1/4 cup of the bean mixture, roll it up tightly, and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered to prevent drying.
Sprinkle the grated Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Once baked, let the enchiladas cool for a few minutes before serving.
Garnish with chopped fresh cilantro, if desired, before serving. Enjoy your delicious bean enchiladas!
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 5.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 419 mg | 32% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 666 mg | 14% | |
*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.
