Gluten-Free Bean Enchilada

Packed with flavor and naturally gluten-free, these Gluten-Free Bean Enchiladas are a wholesome, crowd-pleasing dish that's perfect for weeknight dinners or casual gatherings. Loaded with a hearty mix of seasoned black and pinto beans, sautéed veggies, and a squeeze of fresh lime, this recipe strikes the perfect balance of zest and heartiness. Wrapped in warm corn tortillas, smothered in a tangy gluten-free enchilada sauce, and topped with gooey melted cheddar cheese, every bite is a fiesta of flavors. Simple to prepare in under an hour, these enchiladas are not only satisfying but also customizable with garnishes like fresh cilantro or a dollop of sour cream. Whether you're gluten-free or just looking for a comforting and delicious meal, this recipe will quickly become a household favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces gluten-free corn tortillas
• 2 cups cooked black beans
• 2 cups cooked pinto beans
• 1 medium red onion
• 2 cloves garlic clove
• 1 medium green bell pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 0.5 teaspoon ground coriander
• 2 tablespoons olive oil
• 2 cups gluten-free enchilada sauce
• 1 cup shredded cheddar cheese
• 0.25 cup fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 medium lime

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Finely dice the red onion, mince the garlic cloves, and chop the green bell pepper into small pieces.

Step 3

In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the diced onion and sauté until it becomes translucent, about 5 minutes.

Step 4

Add the minced garlic and chopped bell pepper to the skillet. Cook for an additional 3-4 minutes until the bell pepper softens.

Step 5

Stir in the black beans and pinto beans. Add the cumin, chili powder, ground coriander, salt, and ground black pepper. Cook for another 3-4 minutes, stirring occasionally, until everything is well combined and heated through.

Step 6

Remove the skillet from heat. Squeeze the juice of the lime over the bean mixture, and add the chopped cilantro. Stir to combine.

Step 7

In a 9x13-inch baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.

Step 8

Warm the corn tortillas slightly in the microwave or in a dry skillet to make them pliable.

Step 9

Take each tortilla, place a couple of spoons of the bean mixture along the center, roll them up, and place seam-side down into the prepared baking dish.

Step 10

Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are evenly covered.

Step 11

Sprinkle the shredded cheddar cheese over the enchiladas.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Step 13

Remove from the oven and let cool slightly before serving. Garnish with additional cilantro, if desired.

Nutrition Facts

Serving size	2087.7 grams (2087.7g)

Amount per serving	% Daily Value*
Calories	2938

Total Fat 89.50g	115%
Saturated Fat 33.50g	168%
Polyunsaturated Fat 2.80g
Cholesterol 121mg	40%
Sodium 5264mg	229%
Total Carbohydrate 448.10g	163%
Dietary Fiber 101.70g	363%
Total Sugars 37.40g
Protein 121.80g	244%

Vitamin D 0IU	0%
Calcium 1589mg	122%
Iron 26mg	146%
Potassium 4254mg	91%

*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: 26.1%

Protein: 15.8%

Carbs: 58.1%