Bean and Cheese Enchiladas
Bean and Cheese Enchiladas are a hearty vegetarian dish that is perfect for weeknights. Versatile and easy your whole family will love them.
Servings 6
Calories 734kcal
Ingredients
- 16 ounces vegetarian refried beans
- 20 ounces enchilada sauce
- 3 1/2 cups Oaxaca cheese Can also use mozzarella or jack
- 10 corn tortillas
- 2 tablespoons oil
- 1/4 cup cotija cheese
- 1/4 cup cilantro
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Heat a thin layer of oil in a skillet and cook tortillas on both sides 30 seconds to 1 minutes or until the tortillas are pliable.
- Place 1 tablespoon of refried beans and a small handful of cheese in the center of each tortilla and roll to close. Save about 2 cups of cheese for the top of the enchiladas.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9 x 13 inch baking dish. Place rolled enchiladas seam side down on top of enchilada sauce.
- Bake in preheated oven for 20 - 25 minutes or until edges are bubbly and cheese has melted. Turn on the broiler for 1 - 2 minutes to brown the cheese. Keep an eye on it so it doesn't burn.
- Remove enchiladas from the oven. Top with crumbled cotija cheese and chopped cilantro if desired. Serve alongside pico de gallo and diced avocado.
Nutrition
Calories: 734kcal | Carbohydrates: 41g | Protein: 38g | Fat: 47g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 2577mg | Potassium: 88mg | Fiber: 8g | Sugar: 9g | Vitamin A: 794IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg