Bean and Cheese Enchiladas

Satisfy your cravings with these irresistible Bean and Cheese Enchiladas – a perfect balance of creamy, cheesy comfort and zesty Mexican flavors! This vegetarian recipe features hearty refried beans, melty shredded cheddar, and warm corn tortillas smothered in a rich, tangy enchilada sauce. The dish is elevated with sautéed onions, aromatic fresh cilantro, and just a hint of seasoning to bring it all together. Quick and easy to prepare, these enchiladas are baked to bubbly perfection in under 30 minutes, making them ideal for busy weeknights. Serve with a dollop of sour cream for the ultimate crowd-pleasing meal that’s guaranteed to become a family favorite. Whether for Taco Tuesday or a cozy dinner, these enchiladas are as simple as they are satisfying!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces corn tortillas
• 2 cups refried beans
• 2 cups shredded cheddar cheese
• 2 cups enchilada sauce
• 2 tablespoons olive oil
• 0.5 cup diced onion
• 0.25 cup fresh cilantro
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until the onion becomes translucent, about 5 minutes. Remove from heat.

Step 3

In a medium saucepan, warm the refried beans over low heat. Stir occasionally until heated through. Add the cooked onions into the beans, along with salt and black pepper. Mix well.

Step 4

Prepare a 9x13 inch baking dish by spreading 1/2 cup of the enchilada sauce evenly over the bottom.

Step 5

Warm the corn tortillas either by microwaving them for 30 seconds or by heating them in a clean skillet one by one for a few seconds on each side. This makes them pliable and easier to roll.

Step 6

Place about 1/4 cup of the bean mixture down the center of each tortilla. Sprinkle a generous amount of shredded cheddar cheese over the beans.

Step 7

Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

Step 8

Pour the remaining enchilada sauce evenly over the top of the enchiladas and then sprinkle the remaining cheddar cheese over the top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Garnish with chopped cilantro before serving. Serve hot with a dollop of sour cream on the side.

Nutrition Facts

Serving size	1884.2 grams (1884.2g)

Amount per serving	% Daily Value*
Calories	2892

Total Fat 150.00g	192%
Saturated Fat 73.50g	368%
Polyunsaturated Fat 6.90g
Cholesterol 300mg	100%
Sodium 6314mg	275%
Total Carbohydrate 292.40g	106%
Dietary Fiber 49.10g	175%
Total Sugars 26.40g
Protein 113.60g	227%

Vitamin D 0IU	0%
Calcium 2187mg	168%
Iron 17mg	92%
Potassium 2920mg	62%

*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: 45.4%

Protein: 15.3%

Carbs: 39.3%