Bean and Cheese Enchiladas
Bean and Cheese Enchiladas make an easy dinner for Mexican night. These delicious vegetarian enchiladas go from oven to table in about 20 minutes.
Servings: 8
Cost: $9.27, $1.16 per Servings
Ingredients
- 1 can Black Beans 15 oz rinsed and drained
- 1 can Green Chiles 4 oz
- 2 cups Red Enchilada Sauce
- 8 Corn Tortillas 6 inch
- 3 cups Monterey Jack Cheese shredded
- ½ cup Cilantro chopped
- 4 Green Onions sliced
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine 1 can black beans that have been rinsed and drained with 1 can green chiles. Stir until well mixed.
- Pour a small amount of 2 cups red enchilada sauce into the bottom of a 9x13 baking dish. Pour the remaining enchilada sauce into a separate bowl, then dip all 8 corn tortillas in the enchilada sauce.
- Fill each tortilla with approximately ¼ cup of the black bean mixture and a small amount of the 3 cups shredded Monterey Jack cheese. Roll each tortilla up and place it seam side down in the baking dish.
- Continue filling and rolling the tortillas until all 8 corn tortillas are in the pan. Pour the remaining enchilada sauce over the top and sprinkle with the remaining Monterey Jack cheese.
- Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
- Top with ½ cup chopped cilantro and 4 sliced green onions before serving. Serve warm and enjoy.
Video
Notes
I used canned black beans in this recipe but you can make them with homemade black beans as well.
Also, flour tortillas can be used instead of corn if you prefer.
Refrigerate leftover enchiladas in an airtight container for up to 5 days.
Nutrition
Calories: 315kcal | Carbohydrates: 31g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 835mg | Potassium: 293mg | Fiber: 8g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 4mg | Calcium: 357mg | Iron: 2mg
