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–+ servings

Bean and Cheese Enchiladas

Refried beans, salsa and cheese makes a flavorful filling for vegetarian enchiladas.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Southwestern
Calories: 418
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Can Refried Pinto Beans (16 oz)
  • 1 Can Refried Black Beans (16 oz)
  • 12 ea Tortillias Flour 8"
  • 1 Can Roasted Hatch Peppers (4 oz) or Mild Chili Peppers diced
  • 1 Cup Salsa Make your own
  • 20 Oz Enchilada Sauce Make your own
  • 1 tbsp Taco Seasoning Make your own
  • 1 tbsp Cumin Seed Toasted / Ground
  • Salt To taste
  • 2 Cups Cheese Mexican Blend
  • 1 Cup Fajita Vegetables https://www.roguechef.com/?post_type=recipe&p=64

Method
 

  1. Preheat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup sauce over bottom of baking dish; set aside. Stir together 1/4 cup more sauce, beans, 1/2 cup salsa, spices, vegetables, and 1/2 cup cheese in medium bowl.
  2. Top each tortilla with 1/2 cup bean mixture. ( I like hearty entree's ) Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
  3. Cover dish Bake 30 minutes or until enchiladas are hot and cheese melts. Check for 145 with instant read thermometer

Nutrition

Calories: 418kcalCarbohydrates: 36gProtein: 23gFat: 19gSaturated Fat: 12gCholesterol: 59mgSodium: 3997mgPotassium: 391mgFiber: 10gSugar: 15gVitamin A: 2450IUVitamin C: 43.9mgCalcium: 520mgIron: 4.4mg

Notes

Pass Guacamole, Salsa, and Sour Cream to the side.
Add Tortilla chips as a texture contrast.

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