Bean and Cheese Enchiladas
These bean and cheese enchiladas are perfect for weeknights. They can be prepped ahead of time, are ready in a quick 35 minutes, and are loaded with ooey, gooey cheese, beans, and the best enchilada sauce.
Equipment
Ingredients
- 1 15 ounce can refried beans
- 1 4 ounce can diced green chilis1
- 8-10 6-inch corn tortillas2
- Vegetable Oil, for frying the tortillas
- 8 ounce block of cheese3, cheddar, monteray jack, colby jack, pepperjack or a blend
- 1/3 cup finely chopped cilantro
- 1/4 cup sour cream
- 1-2 teaspoons lime juice
- 1/4 teaspoon chili powder or chipotle powder
Enchilada Sauce
- 3 tablespoons oil
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 15 ounce can tomato sauce
- 1 1/2 cups water or vegetable broth
Instructions
Make the enchilada sauce
- Heat the oil in a medium sauce pan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the chili powder, cumin, garlic powder, oregano, salt, cinnamon and cayenne pepper and toast until fragrant, about 1 minute.To make it easier to dip the tortillas, I use a wide skillet to make the sauce when I'm making this recipe so I don't have to transfer the sauce to a wide, shallow bowl.
- Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes, whisking often.
- Season to taste, adding more salt as desired.
- Place a thin layer of sauce into a 9 x 13 inch casserole dish and set aside.
Make the Bean Filling
- Preheat the oven to 375 degrees F.
- Warm the refried beans and green chilis in a medium saucepan over medium-low heat until warmed through. The mixture will be thick.
Fry the Tortillas
- Heat a small amount of vegetable oil in a skillet over medium heat, just enough to create a thin layer of oil on the bottom. Add one tortilla at a time and fry for 2 minutes or so per side. Right away, dip the tortilla into the enchilada sauce to lightly coat, then spread on some of the bean filling (about 2 tablespoons) and a sprinkle of cheese. Roll up and place seam side down into the prepared pan with the enchilada sauce.
- Repeat with the rest of the tortillas. You'll want to fry, then dip, then fill each tortilla at a time for easier rolling. I do this in an assembly line in my kitchen-- having one pan for the tortillas, one for the beans, one for the sauce and then my cutting board to the side for filling and rolling.
Cover and Bake
- Once you've filled all of your tortillas (you may have a small amount of filling left), then cover the rolled enchiladas with the rest of the enchilada sauce and cover with the remaining cheese.
- Place the enchiladas in the preheated oven and cook for 15 minutes, until hot, bubbly and the cheese is melted.
Make the Creme Topping
- While the enchiladas are baking, whisk together the sour cream, lime juice and chili powder or chipotle powder. Taste, adding more lime/chili powder or even a pinch of salt as desired.
- When the enchiladas are done baking, drizzle with the creme topping and sprinkle with chopped cilantro. Serve immedietly.
Notes
- 1/2 cup of salsa, either a pico de gallo type of salsa or canned salsa, will work in place of the green chilis.
- Corn tortillas are my preferred tortilla in enchiladas; you can sub flour if you'd like but I think corn tastes better.
- I highly recommend grabbing a block of cheese and shredding it yourself. The cheese will melt better, and I think it tastes better. You can use a dairy-free cheese if you'd like.
- I also highly recommend making my enchilada sauce as I really think it makes this recipe. If you use another enchilada sauce, you'll need about 3 cups.
Nutrition
Serving: 1servingCalories: 496kcalCarbohydrates: 31gProtein: 18gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 65mgSodium: 582mgPotassium: 227mgFiber: 4gSugar: 1gVitamin A: 1350IUVitamin C: 1mgCalcium: 472mgIron: 2mg