Quick Bean Enchiladas
Loaded with hearty black and pinto beans, melty cheddar and Monterey Jack cheese, and smothered in zesty enchilada sauce, these Quick Bean Enchiladas are the ultimate weeknight comfort food. With just 15 minutes of prep time, this easy recipe brings bold, Tex-Mex flavors to your table in under 40 minutes. Seasoned with cumin, chili powder, and fresh garlic sautéed in olive oil, the bean filling is perfectly spiced and satisfying. Rolled into soft flour tortillas, baked until bubbly, and garnished with fresh cilantro, this wholesome dish is sure to please vegetarians and meat-lovers alike. It’s a crowd-pleaser for busy families or casual gatherings, and pairs beautifully with sour cream or your favorite toppings. Perfect for a quick dinner idea that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 8 pieces Flour tortillas
- 2 cups Canned black beans
- 1 cup Canned pinto beans
- 2 cups Enchilada sauce
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Chopped onion
- 1 tablespoon Olive oil
- 2 cloves Minced garlic
- 1.5 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 cup 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.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes, until softened and fragrant.
Stir in the black beans and pinto beans, and season with cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the beans are warmed through.
Spread 1/4 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Lay a flour tortilla flat on a clean surface. Place about 1/4 cup of the bean mixture in the center of the tortilla, sprinkle a small handful of shredded cheddar and Monterey Jack cheese on top, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the rest of the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbling.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro if desired and serve with sour cream on the side.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 5.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 859 mg | 66% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 886 mg | 19% | |
*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.
