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Bean and Cheese Enchiladas –

Satisfying Bean and Cheese Enchiladas for Cozy Nights

These Bean and Cheese Enchiladas are a comforting and satisfying dish perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 8 tortillas Corn or Flour Tortillas Choose corn for a gluten-free option or flour for easy rolling.
  • 2 cups Refried Beans Substitute with black or pinto beans if preferred.
  • 2 cups Cheese (e.g., Cheddar or Monterey Jack) Opt for reduced-fat cheese for a lighter twist.
  • 2 cups Enchilada Sauce Consider homemade for a more vibrant taste.
  • 1 can Diced Green Chiles Optional; jalapeños are a great substitute for heat.
For Serving (Optional)
  • 2 cups Cilantro Lime Rice A refreshing pairing that complements the enchiladas perfectly.
  • 1 cup Guacamole Creamy and zesty, making every bite of your enchiladas even more satisfying.
  • 2 cups Mexican Street Corn Salad A delightful side with a burst of flavors to elevate your meal!

Equipment

  • Baking Dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and set a baking dish aside.
  2. In a mixing bowl, combine refried beans with diced green chiles. Stir until well blended.
  3. Take a tortilla, spread a generous spoonful of the refried bean mixture down its center, sprinkle cheese, and roll it seam-side down in the baking dish.
  4. Pour enchilada sauce evenly over the top of the arranged enchiladas, and sprinkle any remaining cheese if desired.
  5. Bake in the preheated oven for 25 minutes until bubbly and golden.
  6. Remove from the oven and let cool for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 300mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Prepare the enchiladas ahead of time and refrigerate them for up to 24 hours. Adjust baking time if cooking from cold.

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