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.
- 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
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.
Calories: 734kcalCarbohydrates: 41gProtein: 38gFat: 47gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 55mgSodium: 2577mgPotassium: 88mgFiber: 8gSugar: 9gVitamin A: 794IUVitamin C: 2mgCalcium: 166mgIron: 2mg
Keywords: cheese, enchiladas, Vegetarian