Description
A quick and satisfying Mexican-inspired dish made with flour tortillas filled with seasoned beans and gooey cheese, then baked in enchilada sauce until bubbly and delicious.
Ingredients
Units
Scale
- 8 flour tortillas
- 2 cups canned refried beans
- 2 cups shredded cheddar cheese (or Mexican blend)
- 2 cups enchilada sauce (red or green)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream and sliced green onions, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix refried beans with cumin, chili powder, salt, and pepper.
- Spread 1/2 cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Place a scoop of the bean mixture and a sprinkle of cheese onto each tortilla. Roll up and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is melted and bubbly.
- Garnish with chopped cilantro, green onions, and a dollop of sour cream before serving.
Notes
- Use corn tortillas for a gluten-free version.
- Add sautéed onions or jalapeños for extra flavor.
- Great for meal prep—store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 40mg