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3.80 from 79 votes

Bean and Cheese Enchiladas

These bean and cheese enchiladas have a little spice to kick it up a notch!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Everyone's Favorite Mexican Recipes
Keyword: beans, burritos, cheese, enchiladas, entree, food, main dish, mexican, recipe, vegetarian
Servings: 6 -8
Author: Sweet Basil

Equipment

Ingredients

  • 1 Can Refried Beans 16 ounces
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chili Powder
  • 2/3 Cup Cheddar Cheese
  • 6 Flour Tortillas

For the Sauce

  • 1 Can Red Enchilada Sauce 10-16 ounces
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Chili Powder
  • 1/4 Cup Sour Cream
  • 1 ½ Cup Cheddar Cheese shredded
US Customary - Metric

Instructions

For the Bean Mixture

  • In a medium bowl, combine the beans, seasonings and cheese until smooth.
    1 Can Refried Beans, 1 teaspoon Cumin, 1/2 teaspoon Chili Powder, 2/3 Cup Cheddar Cheese
  • Add a dollop or two to each tortilla and roll closed.
    6 Flour Tortillas

For the Sauce

  • Whisk together the enchilada sauce, seasonings and sour cream.
    1 Can Red Enchilada Sauce, 1/4 Cup Sour Cream, 1/2 teaspoon Cumin, 1/4 teaspoon Chili Powder

For the Enchiladas

  • Preheat the oven to 350 degrees F.
  • Spoon 1/3 cup of the enchilada sauce in the bottom of an 9x13 inch baking dish.
  • Place the enchiladas seam side down and top with the remaining sauce and cheese.
    1 ½ Cup Cheddar Cheese
  • Bake for 30 minutes and enjoy.

Notes

Enchiladas can be stored in the refrigerator for 3-5 days.

Nutrition

Serving: 1enchilada | Calories: 308kcal | Carbohydrates: 21g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 737mg | Potassium: 95mg | Fiber: 3g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 0.1mg | Calcium: 361mg | Iron: 2mg