Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!
Pinto Bean and Black Bean Enchiladas
Dive into a plate of these mouthwatering Pinto Bean and Black Bean Enchiladas, where tangy enchilada sauce meets savory beans, all enveloped in soft tortillas and topped with a layer of melted cheese. Each bite bursts with flavor, thanks to a rich blend of spices and fresh ingredients. This dish is not only a celebration of Mexican cuisine but also a wholesome option that’s packed with protein and fiber, making it perfect for family dinners or casual get-togethers. Enchiladas have their roots in traditional Mexican culture, dating back to the Aztecs, who would roll tortillas around fish or other ingredients. Today, they remain a beloved comfort food, with countless variations found throughout Mexico and beyond. Whether you’re an experienced home cook or just starting your culinary journey, this recipe will guide you to create an impressive meal that will leave everyone asking for seconds!
Servings: 4
Ingredients
- Olive oil
- 2 tablespoons
- Onion
- 1, diced
- Garlic
- 3 cloves, minced
- Cumin
- 1 teaspoon
- Chili powder
- 1 tablespoon
- Salt
- 1/2 teaspoon
- Pinto beans
- 1 can (15 oz), drained and rinsed
- Black beans
- 1 can (15 oz), drained and rinsed
- Tortillas
- 8 (corn or flour, as preferred)
- Enchilada sauce
- 2 cups (store-bought or homemade)
- Cheddar cheese
- 1 cup, shredded
- Cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
- Stir in the pinto beans, black beans, cumin, chili powder, and salt. Mix well and cook for an additional 5 minutes, allowing the flavors to meld together.
- Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking.
- On each tortilla, place a generous spoonful of the bean mixture, roll it up tightly, and place seam-side down in the baking dish.
- Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is well-coated.
- Sprinkle the shredded cheddar cheese evenly over the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro before serving.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 450 • Fat: 15g • Carbs: 60g • Protein: 20g • Sodium: 800mg • Sugar: 2g
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...
Selecting wines...