Ingredients
12 corn or flour tortillas
2 cans (15 oz each) refried pinto or black beans
1 can (10 oz) red enchilada sauce
2 cups shredded cheddar or Monterey Jack cheese
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro (optional garnish)
Sour cream and avocado for serving
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Step 2: Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread evenly.
Step 3: In a medium bowl, mix the refried beans with ground cumin and 1/2 cup of the shredded cheese.
Step 4: Warm the tortillas in the microwave for 30 seconds to make them pliable.
Step 5: Dip a tortilla into the remaining sauce, then place 2-3 tablespoons of the bean mixture in the center.
Step 6: Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Step 7: Repeat with remaining tortillas, then pour the rest of the sauce over the top and sprinkle with the remaining cheese.
Step 8: Bake for 15-20 minutes, or until the cheese is melted and bubbling. Garnish with cilantro before serving.
Notes
For extra flavor, sauté onions and garlic before adding them to the bean mixture.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes & Savory Recipes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 35mg