Description
Delicious bean and cheese enchiladas wrapped in soft corn tortillas and topped with rich enchilada sauce and bubbly cheese—a perfect weeknight meal.
Ingredients
Scale
- 8 corn tortillas
- 1 can refried beans
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 1/2 cup chopped onions (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix refried beans, chopped onions (if using), cumin, garlic powder, salt, and pepper until well combined.
- Warm corn tortillas in a skillet or microwave to make them pliable and easier to handle.
- Spread a couple of tablespoons of the bean mixture on each tortilla, sprinkling with cheese, before rolling them up.
- Place rolled tortillas in a baking dish seam-side down, where they will hold their shape.
- Pour enchilada sauce over the top and sprinkle with any remaining cheese.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Garnish with fresh cilantro if desired and serve warm.
Notes
Ensure tortillas are warmed properly to avoid cracking. Allow enchiladas to rest for a few minutes after baking for better presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg