Indulge in a culinary delight with our tantalizing Bean and Cheese Enchilada Casserole, a harmonious blend of Mexican flavors and comforting textures. This delectable dish features layers of soft corn tortillas, a savory filling of tender beans, melted cheese, and a zesty homemade enchilada sauce.
Accompanying this main course are two delectable side dishes that perfectly complement the enchilada casserole. Prepare a refreshing Pico de Gallo, a vibrant salsa made from fresh tomatoes, crisp onions, and zesty cilantro, adding a burst of flavor to every bite. Additionally, try our creamy and flavorful Guacamole, made with ripe avocados, tangy lime juice, and a touch of spice, offering a smooth and tangy accompaniment.
BLACK BEAN AND CHEESE ENCHILADAS
These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
- Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.
Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 65 mg, Fat 2, Fiber 7 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
CHEESE AND BEAN ENCHILADA CASSEROLE
This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.
Provided by ranch-girl
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flour and oil in 2 quart saucepan and stir til smooth.
- Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
- Add garlic, onion, salt, oregano, and red chile to the sauce.
- Bring to a boil over medium heat, stirring frequently.
- While sauce is heating, grate the cheese and drain the can of beans.
- When sauce has boiled and thickened a bit, remove from heat.
- Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
- Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
- Spread beans in an even layer on top of the tortilla layer.
- Spread cottage cheese on top of bean layer.
- Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
- Spread 1/2 of the remaining sauce over this.
- Put a second layer of 6 tortillas on top.
- Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
- Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
- Serve with sour cream if desired.
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE
Make and share this Beans & Barley Restaurant's Three-Cheese Enchilada Casserole recipe from Food.com.
Provided by LondonKarma
Categories Cheese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- Directions for Enchilada Sauce:.
- Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
- Directions for Enchiladas:.
- Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
- Add about half of tortillas, overlapping slightly to completely cover pan.
- Combine cheeses in medium bowl.
- Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
- Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
- Top with remaining tortillas and remaining sauce.
- Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
- Immediately add remaining cheese and vegetables.
- Bake uncovered another 10 - 15 minutes.
- Meanwhile, make guacamole.
- Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
- Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.
Nutrition Facts : Calories 340.3, Fat 21.7, SaturatedFat 8.5, Cholesterol 39.1, Sodium 788, Carbohydrate 26.1, Fiber 6.5, Sugar 6.6, Protein 13.8
BLACK BEAN AND RICE ENCHILADAS
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Provided by Diane Manzella
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
- Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
- Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g
Looking for a simple, yet delicious Mexican-inspired dish? Look no further than this Bean and Cheese Enchilada Casserole! This recipe is perfect for busy weeknights or potlucks and leftovers reheat well. Made with simple ingredients like canned beans, enchilada sauce, cheese, and tortillas, this casserole is sure to be a hit with the whole family.
Tips:
- For a creamier casserole, use a combination of sour cream and milk in place of the water.
- Add your favorite seasonings to the casserole for extra flavor. Chili powder, cumin, and garlic powder are all great options.
- If you don't have any enchilada sauce on hand, you can easily make your own. Simply combine 1 cup of tomato sauce, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder.
- To make a vegetarian version of this casserole, simply omit the ground beef.
- You can also use corn tortillas instead of flour tortillas.
Conclusion:
This Bean and Cheese Enchilada Casserole is a delicious and easy-to-make dish that is perfect for any occasion. It's hearty and filling, yet still light and flavorful. Plus, it's a great way to use up leftover beans and tortillas. So next time you're looking for a quick and easy Mexican-inspired meal, give this casserole a try.
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