Enchiladas With "Refried" Beans And Two Sauces
Creamy enchiladas filled with flavorful refried beans and topped with vibrant sauces, perfect for a comforting Mexican-inspired meal that suits vegetarians and bean lovers alike.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 1 medium onion, finely cut (1 c.) ⓘ
- 1 medium green bell pepper, cored, seeded, and finely cut (3/4 c.) ⓘ
- 3 cloves garlic, crushed ⓘ
- 1 tsp. chili powder ⓘ
- 1 tsp. ground cumin
- 1 tsp. dried oregano ⓘ
- 2 (15 oz.) cans pinto beans, rinsed and drained ⓘ
- 3/4 c. frozen corn kernels ⓘ
- 1/2 c. vegetable broth
- 3 Tbsp. finely chopped fresh cilantro or parsley ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 tsp. freshly ground black pepper ⓘ
- nonstick cooking spray ⓘ
Instructions
- In a 12-inch nonstick skillet over medium heat, heat the vegetable oil.
- Add the finely chopped onion, green bell pepper, and crushed garlic; cook for 3 to 4 minutes until softened.
- Add chili powder and ground oregano; cook and stir for 1 minute.
- Add the rinsed and drained pinto beans, thawed corn kernels, vegetable broth, chopped cilantro, salt, and black pepper; bring to a boil, stirring.
- Reduce heat to medium-low; cook for 5 to 10 minutes, stirring occasionally, until most of the liquid has been absorbed.
Tips & Substitutions
For a creamier filling, you can mash some of the pinto beans before adding them to the skillet. If you want to spice things up, consider adding jalapeños or using a spicier chili powder. Fresh herbs like parsley or cilantro add a nice touch, and feel free to substitute with your favorite beans such as black beans. For a quicker cooking time, use canned corn instead of frozen.
Serving Suggestions
Serve the enchiladas with a dollop of Avocado Guacamole Dip and a side of Homemade Tortilla Chips for a complete meal. They pair beautifully with Green Enchilada Sauce drizzled on top for added flavor. Consider a fresh salad or Mexican rice as a side to enhance the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat, adding a splash of vegetable broth if they seem dry. You can also microwave them in short intervals, covered, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas With "Refried" Beans And Two Sauces contains roughly 236 calories, with 10g protein, 42g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (31% of the Daily Value), iron (31% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2892mg per serving (126% 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 use other types of beans for this recipe?
Absolutely! While pinto beans are traditional, you can substitute with black beans, kidney beans, or even chickpeas for a different flavor and texture. Just make sure to rinse and drain them properly before using.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you ensure your vegetable broth and any additional sauces do not contain gluten. Check labels when purchasing canned goods, and serve with gluten-free tortillas if you prefer them wrapped.
What can I do if I want to make this dish spicier?
To add more heat, you can incorporate diced jalapeños, use hot chili powder, or even add a pinch of cayenne pepper to the filling. Topping the enchiladas with a spicy salsa like Carolyn'S Tomato Hot Salsa can also elevate the heat level.
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).