Best 4 Refried Bean And Lentil Enchiladas Recipes
**Savor the Authentic Flavors of Mexico with our Enchilada Recipes**
Embark on a culinary journey to the heart of Mexican cuisine with our delectable enchilada recipes. These traditional dishes, deeply rooted in Mexican culture, offer a captivating blend of flavors, textures, and aromas that will tantalize your taste buds. From the classic Beef Enchiladas to the unique Refried Bean and Lentil Enchiladas, our collection features a diverse range of recipes that cater to various dietary preferences and culinary preferences. Each recipe is meticulously crafted to provide a seamless cooking experience, guiding you through the steps of preparation with ease. Whether you're a seasoned home cook or just starting your culinary adventure, our enchilada recipes are designed to inspire and delight your palate. So, prepare to immerse yourself in the vibrant flavors of Mexico and create mouthwatering enchiladas that will leave a lasting impression on your family and friends.
VEGETARIAN ENCHILADAS
Easy Vegetarian Enchiladas with Butternut Squash, Black Beans and Cheese. A healthy Mexican enchilada recipe that will have you scraping the pan for more!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
- Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the onion and cook until beginning to soften, 2 to 3 minutes.
- Stir in the squash, garlic, chipotle chili powder, cumin, salt, and pepper. Sauté until the squash is softened but still has a bit of chew, about 6 to 8 minutes, stirring occasionally. Taste a few pieces of the squash to make sure it's the right texture overall. Stir in the beans, cooking just to warm through, about 30 seconds. Remove from the heat.
- Spread a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Fill the tortillas with a heaping 1/2 cup of the squash and bean filling, roll snugly, then arrange side by side in the dish, seam-side down. Pour the remaining sauce over the top, then sprinkle the top with cheese.
- Bake for 20 to 25 minutes, until hot and bubbly. Let cool slightly, then serve with desired toppings.
Nutrition Facts : ServingSize 1 enchilada, without toppings, Calories 230 kcal, Carbohydrate 31 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 1 mg, Fiber 6 g, Sugar 4 g
REFRIED BEAN ENCHILADAS
These yummy meatless bundles are so fast and easy to prepare. The recipe, which came from my sister-in-law, is a favorite for both our families. -Carolyn Sykora, Bloomer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 384 calories, Fat 11g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 729mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
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
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
Tips:
- To make the perfect enchilada sauce, start by sautéing some onions and garlic in a pan. Then, add in your favorite spices, such as chili powder, cumin, and oregano. You can also add some chopped tomatoes or tomato sauce for extra flavor.
- Using a variety of beans and lentils will give your enchiladas a more complex flavor and texture. Black beans, pinto beans, and lentils are all good options.
- Don't overfill your enchiladas, or they will be difficult to roll up and will fall apart when you bake them.
- For a vegetarian version of these enchiladas, use vegetable broth instead of chicken broth.
- If you don't have any enchilada sauce on hand, you can use your favorite store-bought sauce. Just be sure to add some spices to give it a more homemade flavor.
Conclusion:
These refried bean and lentil enchiladas are a delicious and easy weeknight meal. They're packed with protein and fiber, and they're sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give these enchiladas a try! You won't be disappointed.
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