Serves 8
224 cal · 35 min
Bean Enchiladas
Recipe GLPR54752afefe1c01
Warm and comforting flour tortillas filled with a savory mashed bean mixture and topped with melted cheese. These baked bean enchiladas are a satisfying vegetarian main dish that's perfect for family dinners.
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Ingredients
4 cups low-sodium canned pinto beans (about 2 cans, 15 ounces each), drained
1 tablespoon chili powder
8 flour tortillas (6 inch)
1/2 cup reduced-fat Monterey Jack cheese, shredded
Nonstick cooking spray
Salsa (optional, for serving)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Drain the canned pinto beans in a colander. Transfer the drained beans to a large mixing bowl.
Using a fork or potato masher, mash the beans to a coarse texture, leaving some whole pieces for texture.
Stir the chili powder into the mashed bean mixture until well combined.
Wrap the stack of flour tortillas in a damp paper towel and place them on a microwave-safe plate.
Microwave on high power for about 45 seconds, or until the tortillas are soft, pliable, and warm to the touch.
Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
Take one warm tortilla and place a portion of the bean mixture down the center. Sprinkle with a small amount of the shredded Monterey Jack cheese.
Roll the tortilla tightly around the filling to enclose it completely. Repeat with remaining tortillas, bean mixture, and cheese.
Arrange the rolled enchiladas in the prepared baking dish, seam side down, in a single layer or overlapping slightly as needed.
Cover the baking dish tightly with aluminum foil.
Bake in a preheated 350°F oven for 20 minutes, or until the enchiladas are heated through completely.
Remove from the oven and serve warm. Offer salsa on the side for dipping or drizzling, if desired.
