Ingredients
12 corn or flour tortillas
1 can (16 oz) refried beans
1 can (15 oz) black beans, drained and rinsed
2 cups shredded Monterey Jack and Cheddar cheese blend
1 can (15 oz) red enchilada sauce
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Fresh cilantro and sour cream for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Step 2: In a medium bowl, combine the refried beans, black beans, cumin, and garlic powder. Stir until well mixed.
Step 3: Pour about 1/2 cup of enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
Step 4: Soften the tortillas by heating them in the microwave for 30 seconds between damp paper towels.
Step 5: Place 2-3 tablespoons of the bean mixture and a sprinkle of cheese onto each tortilla. Roll tightly and place seam-side down in the dish.
Step 6: Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
Step 7: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
Step 8: Let cool for 5 minutes before serving with your favorite toppings.
Notes
For extra spice, add diced green chiles to the bean mixture. Corn tortillas provide a more traditional texture, while flour tortillas are easier to roll.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 35mg
Keywords: easy bean and cheese enchiladas, vegetarian enchiladas, quick dinner, mexican recipes
