Refried Bean And Cheese Enchiladas Recipes

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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

REFRIED BEAN ENCHILADAS



Refried Bean Enchiladas image

These yummy meatless bundles are so fast and easy to prepare. The recipe, which came from my sister-in-law, is a favorite for both our families. -Carolyn Sykora, Bloomer, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

2 cups vegetarian refried beans
1 cup 1% cottage cheese
1-1/2 cups shredded reduced-fat cheddar cheese, divided
1 tablespoon olive oil
4-1/2 teaspoons all-purpose flour
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1-1/2 cups water
1 teaspoon cider vinegar
1/2 teaspoon dried minced onion
12 flour tortillas (6 inches)

Steps:

  • In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 384 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 729mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

CHEESE AND BEAN ENCHILADAS



Cheese And Bean Enchiladas image

These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate.

Provided by keen5

Categories     Cheese

Time 1h

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 16

3 tablespoons lard or 3 tablespoons vegetable oil
1 1/2 tablespoons chili powder
1 1/2 tablespoons flour
1 1/2 cups water
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon oregano
vegetable oil or lard, for frying tortillas
8 corn tortillas
3/4 cup refried beans (from a 16 oz. can)
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded (1 cup)
1/2 cup cottage cheese (I used Ricotta)
1 medium onion, finely chopped (1/2 cup)
1/2 cup chopped pitted olive (I used black)

Steps:

  • Heat 3 tblsp.
  • oil, chili powder and flour in a small saucepan to make a paste.
  • Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
  • Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
  • Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
  • Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
  • Drain on paper towels.
  • To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas.
  • I used a 13x9x2 pan.
  • Pour sauce over enchiladas.
  • Sprinkle with remaining cheese.
  • Bake at 350 degrees for 20 minutes or until bubbly.

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

BEEF & BEAN ENCHILADAS



Beef & Bean Enchiladas image

These tried-and-true enchiladas are just what you need on rushed weeknights. Myra Innes - Auburn, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound ground beef
2 cans (16 ounces each) refried beans
1-1/2 teaspoons dried minced onion
1 to 2 teaspoons chili powder
1/2 teaspoon salt
10 flour tortillas (8 inches), warmed
1/4 cup chopped onion
1-1/2 cups shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, warmed
1 can (2-1/2 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Stir in the beans, dried minced onion, chili powder and salt; heat through., Place about 1/3 cup down the center of each tortilla. Sprinkle each with onion and cheese. Fold bottom and sides over filling. Pour sauce over top; garnish with olives.

Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 993mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN AND REFRIED BEAN ENCHILADAS



Chicken and Refried Bean Enchiladas image

I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!

Provided by Charmie777

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups cheddar cheese, shredded
2 1/2 cups monterey jack cheese, shredded
3 cups chicken, cooked and shredded
1 (30 ounce) can refried beans
1/2 cup salsa
1/2 cup oil
2 dozen corn tortillas
2 (20 ounce) cans enchilada sauce

Steps:

  • Combine both cheeses.
  • Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
  • Heat oil in small skillet.
  • Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
  • Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
  • Repeat with remaining tortillas and filling.
  • Top enchiladas with remaining sauce and cheese.
  • Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5

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