Soy-Free Queso Fresco Enchiladas
Savor the vibrant flavors of these Soy-Free Queso Fresco Enchiladas, a delightful twist on a beloved classic that's perfect for dinner any night of the week. This recipe features soft corn tortillas wrapped around a hearty filling of seasoned black beans, sautéed vegetables, and crumbled queso fresco, all smothered in tangy green enchilada sauce. With no soy in sight, it’s a crowd-pleasing option that maintains its rich, creamy taste. Ready in just 40 minutes, these enchiladas are simple to prepare while delivering loads of flavor thanks to zesty spices like chili powder and cumin. Serve this comforting dish with a sprinkle of fresh cilantro and juicy lime wedges for an irresistible Mexican-inspired meal!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Queso fresco cheese, crumbled
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Green enchilada sauce
- 0.5 cup Fresh cilantro, chopped
- 1 large Lime, cut into wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced onion and cook for about 3 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet and sauté for another 2 minutes.
Stir in the black beans, chili powder, cumin, salt, and black pepper. Cook for another 2-3 minutes until heated through. Remove the skillet from heat.
Lightly grease a 9x13 inch baking dish with the remaining tablespoon of olive oil.
Spread a thin layer of green enchilada sauce on the bottom of the baking dish.
Warm the corn tortillas in a microwave or a skillet to make them pliable.
Place a small amount of the bean mixture and a sprinkle of queso fresco onto each tortilla, roll them up, and place them seam side down in the prepared baking dish.
Pour the remaining green enchilada sauce over the rolled enchiladas. Sprinkle the remaining queso fresco on top.
Cover the baking 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 on top begins to brown slightly and the sauce is bubbling.
Garnish the enchiladas with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 11405 mg | 496% | |
| Total Carbohydrate | 410.4 g | 149% | |
| Dietary Fiber | 84.2 g | 301% | |
| Total Sugars | 52.5 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3216 mg | 247% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4360 mg | 93% | |
*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.
