Oh my goodness, let me tell you about my absolute love for Bean and Cheese Enchiladas! These little bundles of joy are not only delicious but also incredibly simple to whip up. Seriously, I can have them on the table in no time, and the best part? They’re comforting, cheesy, and packed with flavor. The creamy cheese melds perfectly with the hearty black beans, all wrapped in warm corn tortillas. It’s like a cozy hug on a plate! Whether it’s a busy weeknight or a casual gathering with friends, these enchiladas are always a hit. Trust me, you’re going to want to make these!
Ingredients List
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese (use your favorite—cheddar or Monterey Jack work wonders!)
- 8 corn tortillas (softened in the microwave for a few seconds to make them pliable)
- 2 cups enchilada sauce (store-bought or homemade, it’s all good!)
- 1/2 cup chopped onions (for that lovely flavor)
- 1/2 cup chopped cilantro (a burst of freshness)
- 1 tablespoon olive oil (to sauté those onions)
- 1 teaspoon cumin (for that warm, earthy touch)
How to Prepare Bean and Cheese Enchiladas
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). It’s essential to have that warm hug waiting for your enchiladas when they’re ready!
- While the oven heats up, grab a skillet and heat 1 tablespoon of olive oil over medium heat. Add in the chopped onions and sauté them until they’re soft and fragrant, about 3-5 minutes. Oh, the smell of sautéing onions is just heavenly!
- Next, toss in the drained black beans and sprinkle in 1 teaspoon of cumin. Give everything a good stir and let it cook for another 5 minutes. The beans should get nice and warm, soaking up all those delicious flavors.
- Now, let’s get to the fun part! Spread a small amount of enchilada sauce on the bottom of a baking dish. This helps prevent sticking and adds flavor to the base.
- Take a tortilla and fill it with a spoonful of the bean mixture and a sprinkle of cheese. Roll it up tightly and place it seam side down in the baking dish. Repeat this with all 8 tortillas—it’s like assembling little tasty burritos!
- Once all the enchiladas are snug in the dish, pour the remaining enchilada sauce over the top, ensuring all those rolls are generously coated.
- Finally, sprinkle any leftover cheese on top, because more cheese is always a good idea! Pop the dish into the oven and bake for about 20 minutes, or until the cheese is melted and bubbly. Your kitchen will smell amazing!
Why You’ll Love This Recipe
- Quick to make: You can have these enchiladas ready in just 35 minutes, perfect for busy nights!
- Vegetarian-friendly: Packed with beans and cheese, they’re a hearty option for meatless meals.
- Loaded with protein: Black beans add a healthy dose of protein, making this dish satisfying and nourishing.
- Customizable: Feel free to add your favorite veggies like peppers or zucchini for extra flavor and nutrition.
- Great for meal prep: These enchiladas store well, so you can make a batch ahead of time and enjoy them throughout the week!
Tips for Success
To make your Bean and Cheese Enchiladas truly shine, here are my top tips! First, don’t skip softening your tortillas; just a few seconds in the microwave makes them pliable and much easier to roll. If you’re feeling adventurous, try mixing different cheeses for an exciting flavor twist—think pepper jack for a kick! Also, when it comes to sauce, don’t be afraid to go homemade if you have the time; it adds a personal touch that elevates the dish. Finally, for extra texture and flavor, top your enchiladas with fresh cilantro and a squeeze of lime right before serving!
Variations
There’s so much room for creativity with these Bean and Cheese Enchiladas! If you want to mix things up, try using pinto or kidney beans instead of black beans for a different flavor profile. You can also swap out the cheese for a vegan option or mix in some cream cheese for extra creaminess. Feeling spicy? Add diced jalapeños or a sprinkle of chili powder to the bean mixture for a little kick! And don’t forget about the sauce—experiment with green enchilada sauce or even a homemade tomatillo sauce for a fresh twist. The possibilities are endless, so have fun with it!
Nutritional Information
These Bean and Cheese Enchiladas are a delightful option for a satisfying meal! Each enchilada is estimated to have around 300 calories, with approximately 10g of fat, 12g of protein, and 40g of carbs. Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes!
Storage & Reheating Instructions
To store your delicious Bean and Cheese Enchiladas, simply place any leftovers in an airtight container in the fridge, where they’ll keep well for up to 4 days. When you’re ready to enjoy them again, just pop them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. Yum!
FAQ Section
Got questions about Bean and Cheese Enchiladas? I’ve got you covered! One common question is, “What type of cheese works best?” I love using a mix of cheddar and Monterey Jack for that perfect melt and flavor, but feel free to experiment with your favorites! Another popular query is about serving suggestions. I recommend pairing these enchiladas with a fresh side salad or some guacamole for that creamy contrast. You can also top them with sour cream or a dollop of Greek yogurt for extra richness. And don’t forget the lime wedges for an added zing!
For more delicious recipes, check out our Easy Bean and Cheese Enchiladas or explore Vegetarian Stuffed Bell Peppers for a delightful twist!
Print
Bean and Cheese Enchiladas: 7 Comforting Secrets Unveiled
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious vegetarian dish made with beans and cheese wrapped in tortillas and topped with sauce.
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup shredded cheese
- 8 corn tortillas
- 2 cups enchilada sauce
- 1/2 cup chopped onions
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon cumin
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan and sauté onions until soft.
- Add black beans and cumin, cook for 5 minutes.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with bean mixture and cheese, roll them up.
- Place enchiladas seam side down in the dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle with remaining cheese.
- Bake for 20 minutes until cheese is melted.
Notes
- Feel free to add vegetables like peppers or corn.
- Use any type of cheese you prefer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg
Keywords: Bean and Cheese Enchiladas