Bean and Cheese Enchiladas

This hot and spicy Mexican dinner recipe can be on the table in less than 30 minutes.

Recipe from Family Circle
Shop Kitchen ▾
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 4 ounce can diced green chile peppers, drained
  • 1/2 cup frozen whole kernel corn, thawed
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 cups shredded pepper-Jack cheese (10 ounces)
  • 1 can (10 ounces) hot enchilada sauce
  • 1 can (10 ounces) mild enchilada sauce
  • 8 6 1/2 inches fajita-size flour tortillas
  • Fresh cilantro sprigs, for garnish (optional)
Related Video
Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

Heat oven to 375 F. In large bowl, mix beans, chile peppers, corn, chili powder, salt and cumin. Slightly mash beans; stir to combine. Add 1 cup cheese.
In medium-size bowl, stir together two cans enchilada sauce. Stir 1 cup of the enchilada sauce into bean mixture.
Spread 1/4 cup of the remaining enchilada sauce in 13x9x2-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon 1/4 cup of the bean mixture in center on sauced side; roll up. Place enchilada in baking dish. Repeat with remaining tortillas and bean mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese.
Bake at 375 F for 15 minutes. If desired, garnish with cilantro.

nutrition information

Per Serving: cal. (kcal) 352, Fat, total (g) 23, chol. (mg) 64, sat. fat (g) 12, carb. (g) 22, fiber (g) 3, pro. (g) 15, sodium (mg) 672, Percent Daily Values are based on a 2,000 calorie diet
Back to Top