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Best Bean And Cheese Enchilada Recipe

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Red Cheese Enchiladas Recipe Mexican food recipes, Cheese enchiladas, Food
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Description

This bean and cheese enchilada recipe is a classic Mexican dish that is delicious and easy to make. It's perfect for a family dinner or a party, and it's sure to impress your guests. The combination of beans, cheese, and enchilada sauce creates a mouthwatering flavor that will leave you wanting more.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 can of black beans, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1 cup of shredded cheddar cheese
  • 1 cup of shredded Monterey Jack cheese
  • 1 can of enchilada sauce
  • 8-10 corn tortillas
  • 1/4 cup of chopped cilantro
  • 1/4 cup of chopped onion
  • 1/4 cup of sliced jalapenos (optional)
  • Salt and pepper to taste

Equipment

  • Baking dish
  • Mixing bowl
  • Spatula
  • Cutting board
  • Knife

Method

  1. Preheat the oven to 375 degrees F.
  2. In a mixing bowl, combine the black beans, pinto beans, cilantro, onion, and jalapenos. Mix well.
  3. Season the bean mixture with salt and pepper to taste.
  4. Warm the tortillas in the microwave for 30 seconds or until soft and pliable.
  5. Spread a spoonful of enchilada sauce on each tortilla.
  6. Spoon the bean mixture onto each tortilla, spreading it evenly along the length of the tortilla.
  7. Sprinkle a handful of shredded cheese over the bean mixture on each tortilla.
  8. Roll up the tortillas and place them seam-side down in a baking dish.
  9. Pour the remaining enchilada sauce over the top of the rolled-up tortillas.
  10. Sprinkle the remaining shredded cheese over the top of the enchiladas.
  11. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  12. Garnish with additional chopped cilantro and serve hot.

Notes

This recipe can be customized to your liking by adding different types of beans, vegetables, or meat. It can also be made ahead of time and reheated for an easy meal.

Nutrition Info

  • Calories: 300
  • Protein: 15g
  • Fat: 12g
  • Carbohydrates: 35g
  • Fiber: 6g

Recipe FAQ

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used instead of corn tortillas.

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead of time and reheated for a quick and easy meal.

Can I freeze this recipe?

Yes, this recipe can be frozen. Just wrap the enchiladas in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe Tips

  • Use freshly grated cheese for the best flavor.
  • Don't overfill the tortillas or they may break when rolling them up.
  • Make sure to warm the tortillas before filling and rolling them up.
  • Use a good quality enchilada sauce for the best flavor.
  • Garnish with additional cilantro, sliced jalapenos, and sour cream if desired.

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