Garlicky Bean Enchiladas
Packed with robust flavors and wholesome ingredients, Garlicky Bean Enchiladas are the perfect vegetarian comfort food for weeknight dinners or casual gatherings. This recipe features a hearty blend of black beans and pinto beans, seasoned with smoky paprika, cumin, and chili powder, all enveloped in soft tortillas and smothered in zesty enchilada sauce. Layers of melted cheese add indulgent richness, while a touch of garlic and onion elevates the dish with aromatic depth. Ready in just 45 minutes, these enchiladas are simple to prepare yet undeniably satisfying. Garnish with fresh cilantro for a burst of color and pair with a dollop of sour cream for the ultimate creamy finish. Ideal for meal prep or feeding a hungry crowd, these cheesy, garlicky enchiladas are a flavorful twist on a classic Mexican favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- 2 cups black beans, drained and rinsed
- 2 cups pinto beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups enchilada sauce
- 8 flour or corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes.
Add the black beans and pinto beans to the skillet. Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes, mashing some of the beans with the back of a spoon for a creamier texture.
Spread 1 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
Warm the tortillas slightly in a microwave or dry skillet to make them pliable.
Spoon 3-4 tablespoons of the bean mixture down the center of each tortilla. Sprinkle with a small amount of shredded cheese and roll each tortilla tightly.
Place the rolled tortillas seam-side down in the prepared baking dish. Repeat with the remaining tortillas and bean mixture.
Pour the remaining 2 cups of enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbling.
Garnish with chopped fresh cilantro and serve hot with sour cream on the side, if desired.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 9.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 649 mg | 50% | |
| Iron | 9.3 mg | 51% | |
| Potassium | 1168 mg | 25% | |
*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.
