Bean and Cheese Enchiladas
Indulge in the comforting flavors of homemade Bean and Cheese Enchiladas, a delightful dish that combines soft corn tortillas with a savory blend of black beans, melted cheese, and zesty enchilada sauce. Perfect for family dinners or gatherings, these enchiladas are easy to prepare and sure to impress. Top them off with sour cream and fresh cilantro for a delicious finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (2 enchiladas per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 1 can (15 oz) low-sodium black beans, rinsed
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 2 cups enchilada sauce (store-bought or homemade)
- ½ cup sour cream
- 1 tsp chili powder
- 1 tsp cumin
Instructions
- Preheat oven to 375°F (190°C).
- Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- In a bowl, mix rinsed black beans with half of the shredded cheese, chili powder, and cumin until combined.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish. Fill each tortilla with two tablespoons of the bean mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the rest of the cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until cheese is bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 30mg