Cheese and Bean Enchiladas
These cheesy and hearty cheese and bean enchiladas are the ultimate comfort food, perfect for a quick weeknight dinner or a satisfying vegetarian meal. Packed with a flavorful medley of black beans and pinto beans, seasoned with aromatic cumin and chili powder, these enchiladas offer a protein-rich filling wrapped in tender corn tortillas. The real showstopper? A generous topping of melty cheddar and Monterey Jack cheese, all smothered in zesty enchilada sauce. Ready in just 40 minutes, this recipe is easy to prepare and customizable with fresh cilantro and sour cream for extra flair. Bring a taste of Mexican-inspired cuisine to your table with this crowd-pleasing, meat-free dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can pinto beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups enchilada sauce
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 0.5 cup sour cream (optional for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the black beans, pinto beans, ground cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until warmed through. Lightly mash some of the beans with the back of a spoon for a creamy texture, then remove from heat.
Spread 1/4 cup of enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
On a flat surface, place one corn tortilla and add about 2-3 tablespoons of the bean mixture to the center. Sprinkle 1-2 tablespoons of shredded cheddar cheese over the beans, then roll the tortilla tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas.
Once all the enchiladas are assembled, pour the remaining enchilada sauce evenly over the top, ensuring each tortilla is fully covered.
Scatter the remaining shredded cheddar cheese and all of the Monterey Jack cheese evenly over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 6331 mg | 275% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 22.2 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2992 mg | 230% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2949 mg | 63% | |
*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.
