30-minute dinner that is filling, rich, and with a little bit of spice.
Easy Cheesy Enchiladas
Ingredients
2 cans (15 ounces each) pinto beans, drained and rinsed
1 ½ cups corn (fresh or frozen, or a 15-ounce can, drained and rinsed)
½ cup chopped mild green chiles (4-ounce can)
½ teaspoon garlic powder or 2 cloves garlic, finely chopped
1 ½ cups shredded cheese
8 whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
1 can (15 ounces) enchilada sauce
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
- Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl.
- Warm each tortilla in a dry skillet and stack them on a plate.
- Spoon about ½ cup of the bean mixture onto each tortilla.
- Roll the tortilla and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake for 15-20 minutes, or until hot.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute black beans or kidney beans for the pinto beans.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
- Try substituting cooked chicken or turkey for beans.
- Topping ideas: hot sauce, avocado, black olives, green onion, lettuce, radishes, or low-fat plain yogurt or sour cream.
You might also like...
Burrito Soup
Burrito Soup
A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.
Prepare:
5 minutes
Cook:
45 minutes
Makes:
10 Cups
Winter Fruit Crisp
Winter Fruit Crisp
Quick and easy treat with warm buttery oats, sweetened with brown sugar.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
8 Bars (4 inches x 2 inches)
Ham and Vegetable Chowder
Ham and Vegetable Chowder
A hearty and comforting soup that is perfect for the cold weather.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
10 cups
Peach Yogurt Smoothie
Peach Yogurt Smoothie
A sweet, creamy, and refreshing smoothie that makes a wonderful on-the-go breakfast or afternoon treat.
Prepare:
10 minutes
Makes:
3 cups
Salmon Salad Mix
Salmon Salad Mix
A delicious and vitamin-packed alternative to tuna salad, this salmon salad is made with tangy pickles, low-fat yogurt, and a bit of creamy mayonnaise.
Prepare:
10 minutes
Makes:
1 ½ cup
Roasted Parsnips
Roasted Parsnips
A great alternative to potatoes, these roasted parsnips are sweet, smokey and nutty.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
2 cups
Comments
These were AMAZING!! But I did make them a specific way...figured i would share how we did it!!
YUMMY!!!
I always have leftover bean/corn/cheese mixture when I make this -- I use a blender to mash it up, add a teaspoon of cumin and a dash of veggie oil, and make my own refried beans with the leftovers.
This is my go-to enchilada recipe now! They are great with any kind of beans, and I add fresh cilantro or green onions if I have some on hand.
My students loved this recipe because it is perfect for the end of the month when everyone was short on cash, wondering, "What's left in the cupboards?" It's also easier to assemble because flour tortillas don't crack like corn ones do if you roll them cold. As a side note, for educators who are preparing this recipe in a room without an oven: You can cook this just fine in an electric skillet -- just cover it, and cook on low heat for 15-20 minutes.
I am used to making traditional enchiladas so when I tried this I was very surprised when this turned out so well! It was so easy to make and tasted great, even my daughter who loves chicken enchiladas loved them.