Description
Quick and delicious bean and cheese enchiladas that are budget-friendly and perfect for any night of the week.
Ingredients
Scale
- 8 corn tortillas
- 1 can refried beans
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 2 cups enchilada sauce
- 1/2 cup diced onions (optional)
- 1/2 cup chopped cilantro (optional)
- Cooking oil for frying
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, lightly fry tortillas in oil for a few seconds on each side until pliable.
- Spread a spoonful of refried beans on each tortilla, add some cheese and onions, then roll them up.
- Place rolled tortillas in a baking dish seam-side down.
- Pour enchilada sauce over the top, sprinkle remaining cheese, and add cilantro if desired.
- Bake for 20-25 minutes until cheese is bubbly and golden.
- Serve hot.
Notes
For a vegan version, use dairy-free cheese and spiced lentil mash instead of refried beans. You can also freeze these enchiladas before baking for later use.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, vegetarian, easy dinner, comfort food