4 Bean Enchiladas Recipes

BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the rinsed black beans and the Green Chiles in a small bowl.
• Pour a small amount of the homemade enchilada sauce on the bottom of a 9X13 baking pan. Then pour the remaining enchilada sauce in a bowl.
• Then dip the corn tortillas in the enchilada sauce.
• Then place approximately 1/4 cup of the bean mixture in each tortilla and top with a small amount of the shredded cheese. Roll it up and push it to the end of the pan.
• Continue this process until your pan is full. Then pour the excess sauce over the top of the rolled tortillas and sprinkle the top with the remaining shredded cheese.
• Then bake the enchiladas for 15-20 minutes until the cheese is melted and slightly golden brown.
• Top with the chopped fresh cilantro and green onions. Serve warm and enjoy!

VEGETARIAN BLACK BEAN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
• Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
• Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
• Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

REFRIED BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

FOUR BEAN ENCHILADAS

Steps:

• Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
• Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
• Spoon about 1/3 cup filling onto one end of each tortilla.
• Starting at the end with the filling, roll up each tortilla.
• Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
• In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
• Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
• Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
• If desired, sprinkle with olives and green onions.

BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
• On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
• Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.