Bean Enchiladas
If you’re looking for a flavorful and satisfying dish that’s perfect for a cozy night in or a casual dinner with friends, these Bean Enchiladas are sure to hit the spot. Packed with protein-rich beans, gooey cheese, and zesty enchilada sauce, this recipe is a crowd-pleaser that’s easy to make and even easier to enjoy. Whether you’re a vegetarian or just looking to switch up your usual dinner routine, these enchiladas are a delicious twist on a classic Mexican favorite.
Ingredients:
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 8 small flour tortillas
– 1 can (10 oz) red enchilada sauce
– 1 cup shredded cheddar cheese
– Fresh cilantro, for garnish
– Sour cream, for serving
Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
3. Add the black beans, pinto beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5-7 minutes until the beans are heated through and the flavors have melded together. Remove from heat.
4. Pour about 1/4 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it out evenly.
5. To assemble the enchiladas, spoon a generous amount of the bean mixture onto each flour tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and bean mixture.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.
7. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5 minutes to allow the cheese to brown slightly.
10. Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving.
11. Garnish with fresh cilantro and serve with a dollop of sour cream on top.
These Bean Enchiladas are best enjoyed fresh out of the oven when the cheese is gooey and the flavors are at their peak. Serve them with a side of Mexican rice, a crisp green salad, or some homemade guacamole for a complete and satisfying meal. Whether you’re cooking for a crowd or just treating yourself to a delicious dinner, these enchiladas are sure to become a new favorite in your recipe rotation. Enjoy!
