Pinto Enchiladas
Hearty pinto enchiladas feature seasoned bean filling wrapped in corn tortillas, topped with tomato sauce and cheese spread, perfect for a comforting Mexican-inspired meal for six.
Ingredients
Instructions
- Combine cooked brown rice, cooked pinto beans with juice, paprika, garlic powder, and onion powder. Mash by hand or with an electric mixer.
- Heat the bean mixture through.
- Fill each corn tortilla with the bean filling.
- Place the filled tortillas seam side down in a 13-inch baking dish sprayed with non-stick spray.
- Cover the top of the tortillas with a small amount of tomato sauce.
- Bake for 25 minutes at 325°F or until heated through.
- Remove from oven, top with additional tomato sauce and Pimiento Cheese Spread.
- Serve hot.
Tips & Substitutions
For extra flavor, consider adding chopped cilantro or diced jalapenos to the bean mixture. If you don't have pimento cheese spread, a blend of cream cheese and cheddar works well. To make it spicier, add crushed red pepper flakes or diced green chilies. Try using whole wheat tortillas for a healthier twist. This recipe is a great way to use up leftover beans and rice from other meals!
Serving Suggestions
Serve your pinto enchiladas with a side of fresh guacamole or a simple green salad for a complete meal. They pair beautifully with Chunky Salsa Cheese Dip for added flavor. For a fun twist, consider serving them alongside Rolled Jalapeno Pinwheels as an appetizer. A sprinkle of fresh cilantro on top adds a nice touch before serving.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave them for a quick option; just cover with a damp paper towel to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Pinto Enchiladas contains roughly 726 calories, with 36g protein, 128g carbohydrates, and 35g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (266% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 530mg per serving (23% 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 the enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance by assembling them and storing them in the refrigerator before baking. Just cover them tightly with foil or plastic wrap. When you're ready to bake, add a few extra minutes to the cooking time to ensure they are heated through.
What can I use instead of pinto beans?
If you don't have pinto beans, black beans or kidney beans can be excellent substitutes. Both options will provide a similar texture and flavor. You can also use canned beans for convenience; just rinse them before adding to the mixture to reduce sodium content.
Can I freeze these enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas. Wrap them tightly in plastic wrap and then aluminum foil, and store them in the freezer for up to 3 months. When you're ready to enjoy, bake from frozen, adding about 10-15 minutes to the cooking time.
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).