Enchiladas de Frijoles (Bean Enchiladas)
Indulge in the comforting flavors of home with these satisfying bean enchiladas!
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium skillet, sauté one diced onion and three minced garlic cloves in a tablespoon of oil over medium heat for about 5 minutes, or until the onions are translucent.
Add two cans of black beans (drained and rinsed) and two teaspoons of cumin to the skillet and mash the beans slightly with a fork. Cook for an additional 5 minutes, stirring occasionally, to heat through.
Warm the corn tortillas in a pan or microwave for about 30 seconds until pliable.
To assemble the enchiladas, spoon some of the black bean mixture onto a tortilla, sprinkle with cheddar cheese, and roll it up tightly. Place the seam side down in a greased 9x13 inch baking dish.
Repeat this process with all the tortillas until the filling is used up.
Pour the salsa evenly over the top of the enchiladas and sprinkle with the remaining cheese.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
Let the enchiladas cool for a few minutes after removing from the oven. Garnish with chopped cilantro before serving.
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- Use a variety of cheeses, like pepper jack or mozzarella, for a gooey filling.
- Add sautéed bell peppers or corn to the filling for added nutrition and flavor.
- Try a white sauce instead of salsa for a creamy, unique twist.
- Experiment with different beans, like pinto or refried beans, for variety.
- Add some spices like paprika or chili powder for an extra flavor boost.
- Top with avocado slices or sour cream for a creamy contrast!
- fat: 12 grams
- protein: 15 grams
- calories: 350
- carbohydrates: 50 grams
Rich in protein and fiber from the beans, these enchiladas are a hearty meal that can help you stay satisfied without excess calories.
