Cheesy Bean Enchiladas
Turn dinnertime into a flavor-packed fiesta with these irresistible Cheesy Bean Enchiladas! Loaded with a hearty blend of black beans and pinto beans seasoned with smoky paprika, cumin, and chili powder, this vegetarian dish is both satisfying and easy to make. Wrapped in soft flour tortillas, the filling is topped with a generous layer of rich enchilada sauce and a luscious mix of melted cheddar and Monterey Jack cheese for the ultimate comfort food experience. Ready in just 40 minutes, these enchiladas are perfect for busy weeknights or casual gatherings. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant, crowd-pleasing meal that bursts with classic Mexican flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups cooked black beans
- 2 cups cooked pinto beans
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups canned enchilada sauce
- 8 small flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the black beans and pinto beans to the skillet. Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine, cooking for 3-4 minutes to heat the beans through.
Remove the skillet from heat and gently mash about half of the bean mixture with the back of a spoon or a potato masher, leaving some of the beans whole for texture.
Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Lay one tortilla flat on a clean surface. Spoon about 1/3 cup of the bean mixture into the center of the tortilla and sprinkle it with a small handful of the shredded cheddar cheese.
Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas, beans, and cheese.
Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are well coated.
Sprinkle the remaining shredded cheddar cheese and the Monterey Jack cheese evenly over the top of the enchiladas.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve the enchiladas warm with optional sour cream on the side.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 9464 mg | 411% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 81.0 g | 289% | |
| Total Sugars | 18.1 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3313 mg | 255% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 3634 mg | 77% | |
*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.
