Cheesy Bean Enchiladas Recipes

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BLACK BEAN AND CHEESE ENCHILADAS



Black Bean and Cheese Enchiladas image

These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 9

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progresso® black beans, drained, rinsed
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired

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.

Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 65 mg, Fat 2, Fiber 7 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g

BLACK BEAN ENCHILADAS



Black Bean Enchiladas image

Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons chicken or vegetable broth
2 cans (15 ounces each ) black beans, rinsed and drained, divided
1-1/2 cups picante sauce, divided
12 flour tortillas (6 inches)
2 medium tomatoes, chopped
1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
3 cups shredded lettuce
Sour cream

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.

Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.

REFRIED BEAN AND CHEESE ENCHILADAS



Refried Bean and Cheese Enchiladas image

Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.

Provided by hunni662

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 6

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

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.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g

CHEESY BEAN ENCHILADAS



Cheesy Bean Enchiladas image

These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget.

Provided by Karamia

Categories     Cheese

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 13

1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons vegetable oil
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can enchilada sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
1/4 teaspoon salt
1 -2 dash black pepper
10 flour tortillas
2 tablespoons water
2 cups shredded monterey jack cheese

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.

CHEESY BEAN ENCHILADAS



Cheesy Bean Enchiladas image

Ready for the easiest enchiladas ever? These cheesy, bubbly bean roll-ups need just five ingredients and 10 minutes of prep. Easy peasy!

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 8 servings

Number Of Ingredients 5

1 can (16 oz.) TACO BELL® Refried Beans
1/4 cup chopped onions
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
8 flour tortillas (6 inch)

Steps:

  • Heat oven to 350°F.
  • Mix beans, onions, 1 cup cheese and 1/2 cup salsa until blended.
  • Spread remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Spoon 1/4 cup bean mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in baking dish. Top with remaining salsa and cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1160 mg, Carbohydrate 32 g, Fiber 7 g, Sugar 2 g, Protein 12 g

CHEESY BEEF AND BEAN ENCHILADAS



Cheesy Beef and Bean Enchiladas image

This inexpensive family favorite was adapted from a Chicken and Cheese Enchilada recipe from Campbell's Soup. Easy to assemble, made from ingredients I usually keep on hand and very easy on the budget. Can be made as spicy as you like.

Provided by TXmamacooks

Categories     Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 1/2 ounce) can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce or 1 cup salsa
2 teaspoons chili powder
1 lb ground beef, cooked and drained
3/4 cup shredded cheese, divided
1 (15 ounce) can black beans, rinsed and drained
6 (6 inch) flour tortillas
1/2 cup tomatoes, chopped (optional)
1 green onion, sliced (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
  • Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
  • Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
  • Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
  • Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
  • Top with the tomato and onion, if desired.

CHEESY BEEF ENCHILADAS



Cheesy Beef Enchiladas image

Warm up a cold winter night with a hearty serving of Tex-Mex food. These enchiladas have a flavorful combination of ingredients and a rich homemade sauce. This easy one-dish meal gives me more time to spend with guests. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1 pound ground beef
1 cup 4% cottage cheese
1 can (4-1/4 ounces) chopped ripe olives, drained
2 tablespoons minced fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (6 inches)
SAUCE:
1 medium onion, chopped
1/2 medium green pepper, chopped
1 tablespoon canola oil
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Combine with cottage cheese, olives, parsley, garlic powder, salt and pepper. , Place about 1/3 cup filling on each tortilla; roll up. Place tortillas, seam side down, in an ungreased 13x9-in. baking dish. , For sauce, saute the onion and green pepper in oil until tender. Add the tomato sauce, green chiles, chili powder, sugar and garlic powder. Pour over tortillas. , Cover and bake at 350° for 30 minutes. Sprinkle with cheese; bake for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 698 calories, Fat 38g fat (14g saturated fat), Cholesterol 120mg cholesterol, Sodium 2061mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 45g protein.

VEGETARIAN ENCHILADAS



Vegetarian enchiladas image

Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

1 tsp olive oil
2 onions, chopped
280g carrots, grated
2-3 tsp chilli powder (mild or hot, according to your taste)
2 x 400g cans chopped tomatoes
2 x 400g cans pulses in water, drained (we used mixed beans and lentils)
6 small wholemeal tortillas
200g low-fat natural yogurt
50g extra-mature cheddar cheese (or veg alternative), finely grated

Steps:

  • Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
  • Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium

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