Bean Enchiladas
Make this easy enchilada recipe tonight for a quick and healthy dinner. Serve it with Brazillian Rice on the side.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 8
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $0.93/serving
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
Tags
- quick
- healthy
- comfort food
- savory
- budget-friendly
Ingredients
- 4 cup pinto beans (canned, low-sodium)
- 0.5 cup Monterey Jack cheese (reduced-fat)
- 1 tablespoon chili powder
- 8 flour tortillas (6 inch)
- 0.25 cup salsa
Instructions
- Place pinto beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- Wrap flour tortillas in a damp paper towel.
- Microwave on high for 45 seconds, or until flour tortillas are soft and warm.
- Divide bean mixture among flour tortillas and spread down center of tortilla.
- Sprinkle Monterey Jack cheese on bean mixture.
- Roll flour tortillas to enclose mixture.
- Spray a 9x13 inch baking dish with nonstick cooking spray Place enchiladas, seam side down, into baking dish.
- Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- Serve warm with salsa.
Nutrition (per serving)
- Calories: 224
- Protein: 10.3 g
- Carbohydrates: 35.1 g
- Fat: 5 g
- Fiber: 7 g
- Sodium: 502 mg
- Saturated Fat: 2.1 g
- Sugar: 2.6 g
- Cholesterol: 5 mg