Anasazi Enchiladas

Experience the bold, earthy flavors of the Southwest with these irresistible Anasazi Enchiladas, a hearty twist on a classic comfort dish. Packed with tender, nutrient-rich Anasazi beans simmered with savory spices like cumin, chili powder, and smoked paprika, these enchiladas are elevated by a zesty tomato sauce and a melty layer of cheddar cheese. Soft corn tortillas act as the perfect vessel for the flavorful bean filling, while fresh cilantro, green onions, and optional sour cream provide a bright, creamy finishing touch. Perfect for a satisfying weeknight dinner or a flavorful weekend gathering, this vegetarian-friendly recipe is easy to make and loaded with protein and vibrant spices. Serve up a dish that’s as wholesome as it is delicious! Keywords: Anasazi beans, vegetarian enchiladas, Southwest flavors, easy dinner recipe, comfort food.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup Anasazi beans (dried)
• 4 cups Water
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ground cumin
• 2 teaspoons Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1 cup Tomato sauce
• 1 cup Vegetable broth
• 8 pieces Corn tortillas
• 1.5 cups Shredded cheddar cheese
• 0.25 cup Fresh cilantro, chopped
• 0.25 cup Sliced green onions
• 0.5 cup Sour cream (optional)

Directions

Step 1

Rinse the Anasazi beans thoroughly, then place them in a large pot with 4 cups of water. Bring to a boil over high heat, reduce the heat to low, and simmer for 45–60 minutes, or until the beans are tender. Drain and set aside.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, and salt, and cook for an additional minute until fragrant.

Step 4

Add the cooked Anasazi beans to the skillet, along with the tomato sauce and vegetable broth. Stir well and simmer for 5–7 minutes, allowing the flavors to meld. Remove from heat.

Step 5

Lightly grease a 9x13-inch baking dish. Spread a small amount of the bean mixture on the bottom of the dish to prevent sticking.

Step 6

Warm the corn tortillas slightly in a skillet or microwave to make them pliable. Fill each tortilla with about 3 tablespoons of the bean mixture and a sprinkle of shredded cheddar cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.

Step 7

Pour any remaining bean mixture over the top of the rolled enchiladas, spreading it evenly. Sprinkle the remaining shredded cheese on top.

Step 8

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 9

Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro and sliced green onions.

Step 10

Serve warm with a dollop of sour cream, if desired.

Nutrition Facts

Serving size	2616.6 grams (2616.6g)

Amount per serving	% Daily Value*
Calories	2999

Total Fat 124.30g	159%
Saturated Fat 55.60g	278%
Polyunsaturated Fat 3.40g
Cholesterol 242mg	81%
Sodium 4601mg	200%
Total Carbohydrate 351.10g	128%
Dietary Fiber 68.90g	246%
Total Sugars 26.90g
Protein 120.40g	241%

Vitamin D 0IU	0%
Calcium 2060mg	158%
Iron 21mg	114%
Potassium 4590mg	98%

*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.

Source of Calories

Fat: 37.2%

Protein: 16.0%

Carbs: 46.7%