April 16, 2014 |
I love enchiladas.
They are so basic, but so incredibly delicious and versatile with the almost infinite number of delectable fillings and sauces they come with.
I had never thought to use beans as the main enchilada filling, as I had never seen it done before, but I was pleased to find they are absolutely scrumptious! Think bean burrito slathered in steamy, flavorful red sauce: the inside is stuffed with a mixture of refried beans, black beans, onions, and spices (like cumin and chili powder); paired with red enchilada sauce and shredded cheese on top, and sprinkled with fresh tomato, cilantro, and green onions, this is truly a delightful dish even the picky eaters will love… and it’s vegetarian!
This quick and easy recipe came about when I was looking for more ways to utilize my scrumptious slow cooker “refried” beans (since the recipe makes a ton, and they freeze surprisingly well!). I had also been on a kick of making my new homemade enchilada sauce recipe whenever possible, so viola! We have a new enchilada recipe!
Yields 5-6 enchiladas
What You Will Need
1 Tbsp of oil
1 small yellow onion, diced small
3 cloves of garlic, minced
1 tsp ground cumin
1 tsp chili powder
Pinch of salt
1 15 oz. can of refried beans (or 2 cups of Slow Cooker “Refried” Beans)
1 15 oz. can of black beans, drained
Shredded cheese (Mexican blend, cheddar, or Monterey Jack are preferred)
10 oz. enchilada sauce (or I highly recommend my Homemade Enchilada Sauce!)
1/2 cup tomatoes, diced small
1/4 cup chopped green onions
1/4 cup chopped cilantro
Preheat the oven to 350°F
In a large saute pan, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 7-10 minutes. Add the minced garlic and spices, saute for one minute. Reduce the heat to medium-low, then add the refried beans, cook until they start to soften, then add the drained black beans. Heat the mixture through, then remove from the heat.
Spray a 9×13 glass baking dish with cooking spray, or brush oil over the bottom of the dish, and set aside. Evenly spoon the bean mixture onto the tortillas (leaving room to fold in the ends), and sprinkle a little cheese on top of the mixture. Fold up the enchiladas and line them up (seam-side down) in the glass dish. Pour the enchilada sauce evenly over the tops of the enchiladas, sprinkle liberally with cheese, and if desired, sprinkle some of the chopped green onions on top.
Bake uncovered for 30 minutes, or until the cheese on top has melted and starts to slightly turn golden in color. Remove from the oven, and let stand for 5 minutes.
To serve, place an enchilada on a plate, and garnish the top with fresh tomatoes, green onions, and cilantro.
To store leftovers, allow the enchiladas to cool, then cover tightly and refrigerate for up to 5 days.
– To make these vegan, use vegetarian refried beans (or my Slow Cooker “Refried” Beans recipe), vegan cheese (which I personally use, and it’s quite delicious!), and as I’m not familiar with store-bought enchilada sauce ingredients, I recommend using my Homemade Enchilada Sauce recipe — it’s not only vegan, but seriously amazing and flavorful.
– Sriracha REALLY goes well drizzled on top!
– Get creative with this and add some of your other favorite fillings like diced green chiles, slices black olives, or even roasted corn!