Gluten-Free Bean and Cheese Enchiladas
Savor the unbeatable combination of creamy, cheesy goodness and bold, zesty flavors with these Gluten-Free Bean and Cheese Enchiladas! Perfect for a weeknight dinner or a casual gathering, this recipe features soft gluten-free corn tortillas stuffed with a hearty mix of black beans, pinto beans, and aromatic spices like cumin and garlic. Swathed in a rich, tangy enchilada sauce, each enchilada is generously topped with melted Monterey Jack cheese. With a total prep and cook time of just 45 minutes, this dish is not only quick and easy but also completely vegetarian and gluten-free, making it a hit for diverse dietary needs. Serve with fresh cilantro and a squeeze of lime for a bright, citrusy finish. Whether you're a fan of wholesome comfort food or seeking a gluten-free crowd-pleaser, these enchiladas deliver all the flavor you crave!
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Recipe Information
Ingredients
- 8 gluten-free corn tortillas
- 1 cup canned black beans, drained and rinsed
- 1 cup canned pinto beans, drained and rinsed
- 1.5 cups shredded Monterey Jack cheese
- 2 cups enchilada sauce
- 1 tablespoon olive oil
- 0.5 cup chopped onion
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 0.25 cup chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 lime wedges
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or a little olive oil.
In a medium skillet, heat olive oil over medium heat. Add chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add minced garlic and ground cumin to the onion and cook for another 1-2 minutes until fragrant.
Stir in the black beans, pinto beans, salt, and black pepper. Cook for 3-4 minutes until the beans are heated through, then remove from heat and stir in chopped fresh cilantro.
Warm the gluten-free corn tortillas in the microwave for about 30 seconds to make them more pliable for rolling.
Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.
On each tortilla, place a couple of tablespoons of the bean mixture and a generous sprinkle of shredded Monterey Jack cheese, reserving some cheese for topping.
Roll up each tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is bubbling and slightly golden.
Remove from oven and let cool for a few minutes before serving. Serve the enchiladas hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 22.5 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1821 mg | 140% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2727 mg | 58% | |
*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.
