Cheese Black Bean And Onion Enchiladas Recipes

BLACK BEAN AND CHEESE ENCHILADAS

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
• Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with 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.

CHEESY BEAN ENCHILADAS

Steps:

• Heat oven to 350. Saute onion and garlic in oil until onions are softened.
• Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
• Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
• Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
• Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
• Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
• Serve with extra salsa if desired.

VEGETARIAN BEAN AND CHEESE ENCHILADAS

Steps:

• Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
• Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
• Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
• Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
• Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
• Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in black beans. Season with salt and pepper. Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place 2 rounded tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place, seam side down, on a rimmed baking sheet. Bake tortillas until heated through, 8 to 10 minutes.
• Meanwhile, in a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 1 minute. Whisk in vinegar, tomato puree, and broth; bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids). To serve, divide enchiladas among 8 plates, top with 1/3 cup sauce, and sprinkle with onion and cilantro.

CHEESE, BLACK BEAN, AND ONION ENCHILADAS

Steps:

• In a medium saucepan, mix tomato sauce, oregano, cumin, and chili powder. Boil and then simmer on low for 8-10 minutes. While the sauce is cooking, mix together 2 and a half cups of the cheese, the black beans, and the onion in a bowl. Get two large plates and two 8 by 12 glass pans. Generously layer tomato sauce and tortillas so that each tortilla is covered in sauce. One by one, place the tortillas on the other plate, fill with the cheese mixture, wrap, and place in pans. Bake at 350 for 25 minutes.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

CHEESE AND ONION ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Grease 1 1/2 quart baking dish.
• In skillet, heat oil over medium-high heat. Add onions, oregano and salt. Cook, stirring occasionally, until softened.
• Remove from heat, stir in beans, if using, and 1 1/2 cups cheese. Combine sauce, 2 T water and chili powder.
• Dip each tortilla into sauce; place on plate.
• Spoon 1/3 cup cheese-onion mixture down center of tortilla. Roll up, place seam-side down in baking dish. Repeat.
• Top with remaining sauce and cheese.
• Bake until hot 20-25 minutes.

BLACK BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat oil in skillet.
• Add onion and cumin and saute, cooking 2 minutes.
• Add beans, reduce heat and cook 2 minutes, stirring.
• Remove from heat.
• Fill each tortilla with 2T bean mixture and 2T monterey jack.
• Roll and place in greased baking pan, seam side down.
• Continue until all tortillas are filled.
• Spoon enchilada sauce over all enchiladas.
• Cover pan with foil and bake 30 minutes.
• Remove foil and sprinkle enchiladas with cheddar cheese.
• Return to oven until cheese is melted, or slightly toasted to preference.