Mexican
Bean Enchiladas
Contains
- gluten
- dairy
Nutrition per serving
estimate · USDA data
- Calories
- ~225
- Protein
- ~10 g
- Carbs
- ~35 g
- Fat
- ~5 g
More nutrition
Nutrition facts
Per serving, estimated
% Daily value*
- Total fat 5 g
- 6%
- Sodium 500 mg
- 22%
- Total carbohydrate 35 g
- 13%
- Dietary fiber 7 g
- 25%
- Protein 10 g
- 21%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Cookware
- Baking dish
- Microwave
Ingredients
- 4 cupspinto beans, 2 (15 ounce) cans
- 1/2 cupmonterey jack
- 1 tbspchili powder
- 8 flour tortillas
- to taste salsa, optional
quantities scale with servings
Method
Wash hands with soap and water.
Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
Roll tortillas to enclose mixture.
Spray a 9x13 inch baking dish with nonstick cooking spray
Place enchiladas, seam side down, into baking dish.
Cover with foil and bake at 350 °F for 20 minutes or until heated through.
Serve warm with salsa.