Description
Simple recipe for classic bean and cheese enchiladas.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 (15 ounce) can refried beans
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 cup shredded cheddar cheese, divided
- 8 corn tortillas
- 1 (10 ounce) can red enchilada sauce
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Heat vegetable oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Stir in refried beans, chili powder, cumin, and salt. Cook until heated through. Remove from heat and stir in half of the shredded cheese.
- Warm tortillas briefly in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the enchilada sauce, coating both sides.
- Fill each tortilla with a spoonful of the bean mixture. Roll up the tortilla and place it seam-down in the prepared baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining shredded cheese over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted.
Notes
- For softer tortillas, you can briefly fry them in a little oil before dipping them in the sauce.
- Use your preferred type of cheese for topping.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 6
- Protein: 15
- Cholesterol: 30
Keywords: bean and cheese enchiladas, vegetarian enchiladas, easy mexican food, refried bean recipe