Bean Enchilada

Get ready to savor the bold and comforting flavors of these homemade Bean Enchiladas—perfect for a crowd-pleasing weeknight dinner or a meatless meal packed with protein and spice. This vegetarian recipe combines hearty black beans and pinto beans sautéed with aromatic onions, garlic, and a blend of chili powder and cumin for a flavorful filling. Rolled in warm corn tortillas and smothered in rich enchilada sauce, these enchiladas are baked to perfection under a blanket of melty Monterey Jack cheese. Ready in just 45 minutes, these enchiladas are easy to assemble and customizable with fresh cilantro for a zesty garnish. Pair them with a side of rice or a crisp green salad for a complete and satisfying meal the whole family will adore.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 corn tortillas
• 2 cups enchilada sauce, divided
• 2 cups grated Monterey Jack cheese
• 0.25 cup chopped fresh cilantro (optional)

Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat the olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and sautée for another 1 minute until fragrant.

Step 4

Add the black beans and pinto beans to the skillet. Stir in the chili powder, ground cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the beans are heated through and spices are well incorporated.

Step 5

Lightly grease a 9x13 inch baking dish. Spread 1/2 cup of enchilada sauce over the bottom of the dish.

Step 6

Warm the corn tortillas in a dry skillet or microwave to make them pliable. This will help prevent them from cracking when you roll them.

Step 7

Fill each tortilla with about 1/4 cup of the bean mixture, roll it up tightly, and place seam-side down in the prepared baking dish.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered to prevent drying.

Step 9

Sprinkle the grated Monterey Jack cheese over the top of the enchiladas.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 11

Once baked, let the enchiladas cool for a few minutes before serving.

Step 12

Garnish with chopped fresh cilantro, if desired, before serving. Enjoy your delicious bean enchiladas!

Nutrition Facts

Serving size	2376.4 grams (2376.4g)

Amount per serving	% Daily Value*
Calories	3364

Total Fat 125.40g	161%
Saturated Fat 47.50g	238%
Polyunsaturated Fat 2.70g
Cholesterol 200mg	67%
Sodium 8669mg	377%
Total Carbohydrate 445.90g	162%
Dietary Fiber 97.00g	346%
Total Sugars 29.10g
Protein 146.70g	293%

Vitamin D 48IU	240%
Calcium 2360mg	182%
Iron 28mg	156%
Potassium 4205mg	89%

*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: 32.3%

Protein: 16.8%

Carbs: 51.0%