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.
Nutrition & Diet Analysis (per serving)
864
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
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).
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).