Bean And Cheese Enchiladas
Creamy bean and cheese enchiladas feature hearty kidney beans, flavorful spices, and melted cheese wrapped in corn tortillas, perfect for a comforting Mexican-inspired meal.
Ingredients
- 1 Tbsp. oil ⓘ
- 1 small onion, chopped ⓘ
- 1 (15 oz.) can kidney beans, drained and mashed ⓘ
- 1 (14.5 oz.) can diced tomatoes, drained ⓘ
- 1/2 c. cottage cheese ⓘ
- 1 tsp. chili powder ⓘ
- 1/2 tsp. oregano ⓘ
- 1/2 tsp. cumin ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. black pepper ⓘ
- 1/4 tsp. rosemary ⓘ
- 8 corn tortillas ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1/2 c. monterey jack cheese ⓘ
Instructions
- Mix and heat all ingredients together in a pan.
- Place the mixture in soft corn tortillas.
- Arrange the filled tortillas in a baking dish.
- Top with grated Monterey Jack cheese.
- Bake until cheese is melted and bubbly.
Tips & Substitutions
For a smoother filling, blend the kidney beans instead of mashing them. You can substitute cottage cheese with ricotta if desired. If you prefer more heat, add diced jalapeños or use a spicier cheese. Use whole wheat tortillas for a healthier twist. Consider making a double batch of the filling for use in other vegetarian recipes or as a dip with tortilla chips.
Serving Suggestions
Serve the enchiladas with a dollop of Mexicana Crema (Sour Cream) and a sprinkle of fresh cilantro. They pair beautifully with a side of Mexican Broccoli or a simple green salad. For a heartier meal, consider adding a side of Anaheim Chili Rice. These enchiladas are great for family dinners or gatherings.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, but be cautious to not dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Cheese Enchiladas contains roughly 1087 calories, with 59g protein, 162g carbohydrates, and 42g fat. It is an excellent source of dietary fiber (235% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2641mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas and assemble them up to a day in advance. Just cover them tightly with foil and store in the refrigerator until you're ready to bake. This makes for a quick and easy meal on busy nights.
Can I freeze the bean and cheese enchiladas?
Yes, these enchiladas freeze well. After assembling, wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. To bake, thaw overnight in the refrigerator and then follow the baking instructions.
What can I use instead of corn tortillas?
If you don't have corn tortillas, flour tortillas can be used as a substitute. However, keep in mind that this changes the flavor and texture slightly. Another option is to use gluten-free tortillas if you need a gluten-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).