Want more deliciousness? Follow me on X @TeresasRecipes
Pinto Bean and Veggie Enchiladas
Delight in the vibrant flavors of these scrumptious pinto bean and veggie enchiladas! Each tortilla is lovingly wrapped around a hearty mix of seasoned pinto beans, colorful bell peppers, sweet corn, and aromatic garlic. Topped with a rich, homemade enchilada sauce and gooey melted cheddar cheese, these enchiladas capture the essence of authentic Mexican cuisine. Perfect for a cozy family dinner or a festive gathering, each bite promises to transport your taste buds straight to the heart of Mexico. Embrace the warmth and comfort of this beloved dish that has roots in Mexican households for generations, where every family has their own cherished version of enchiladas.
Ingredients
- Pinto beans
- 2 cups, cooked and drained
- Corn kernels
- 1 cup, fresh or frozen
- Bell peppers
- 1 cup, diced (any color)
- Onion
- 1 medium, diced
- Garlic
- 2 cloves, minced
- Olive oil
- 2 tablespoons
- Chili powder
- 1 teaspoon
- Cumin
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Tortillas
- 8 (6-inch) tortillas
- Cheddar cheese
- 1 1/2 cups, shredded
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
- Enchilada sauce
- 2 cups (store-bought or homemade)
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 bell peppers, sautéing until they are tender, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cooked pinto beans, corn kernels, chili powder, cumin, salt, and black pepper to the skillet. Mix well to combine and cook for another 2-3 minutes until heated through.
- Warm the tortillas in the microwave for about 30 seconds or lightly on a skillet to make them pliable.
- Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13 inch baking dish.
- Place a generous spoonful of the bean and vegetable mixture onto each tortilla, roll it up tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
- Sprinkle the shredded cheddar cheese generously over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Tips
- For a spicier kick, add diced jalapeños to the bean mixture.
- Feel free to substitute pinto beans with black beans or kidney beans for variation.
- Serve with a side of Mexican rice or a fresh salad for a complete meal.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 18g Carbs: 62g Protein: 18g Sodium: 800mg Sugar: 3g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...