30-minute dinner that is filling, rich, and with a little bit of spice.
Easy Cheesy Enchiladas
Ingredients
2 cans (15 ounces each) pinto beans, drained and rinsed
1 ½ cups corn (fresh or frozen, or a 15-ounce can, drained and rinsed)
½ cup chopped mild green chiles (4-ounce can)
½ teaspoon garlic powder or 2 cloves garlic, finely chopped
1 ½ cups shredded cheese
8 whole wheat flour tortillas (10-inches) or 12 corn tortillas (6-inches)
1 can (15 ounces) enchilada sauce
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
- Mix beans, salsa, corn, chiles, garlic and half of the cheese together in a bowl.
- Warm each tortilla in a dry skillet and stack them on a plate.
- Spoon about ½ cup of the bean mixture onto each tortilla.
- Roll the tortilla and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake for 15-20 minutes, or until hot.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute black beans or kidney beans for the pinto beans.
- Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
- Try substituting cooked chicken or turkey for beans.
- Topping ideas: hot sauce, avocado, black olives, green onion, lettuce, radishes, or low-fat plain yogurt or sour cream.
You might also like...
Zucchini Zowie
Zucchini Zowie
Simple 4-ingredient meal with veggies topped with parmesan cheese. Ready in about an hour!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
4 cups
Blueberry Tofu Smoothie
Blueberry Tofu Smoothie
Kid-approved, this dairy-free smoothie is super quick to make for a tasty breakfast or snack.
Prepare:
5 minutes
Makes:
4 cups
Sesame Broccoli
Sesame Broccoli
Sauteed broccoli with a savory sesame sauce. Ready in 30 minutes or less!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
2 cups
Red Cabbage with Apples
Red Cabbage with Apples
A sweet and savor combination of sauteed cabbage, onion and apples that makes a perfect side dish.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Baked Carrot Fries
Baked Carrot Fries
Kids of all ages will love these baked fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups
Tuna Cabbage Salad
Tuna Cabbage Salad
Light and healthy salad with shredded cabbage and a creamy dressing.
Prepare:
10 minutes
Makes:
2 cups
Comments
These were AMAZING!! But I did make them a specific way...figured i would share how we did it!!
YUMMY!!!
I always have leftover bean/corn/cheese mixture when I make this -- I use a blender to mash it up, add a teaspoon of cumin and a dash of veggie oil, and make my own refried beans with the leftovers.
This is my go-to enchilada recipe now! They are great with any kind of beans, and I add fresh cilantro or green onions if I have some on hand.
My students loved this recipe because it is perfect for the end of the month when everyone was short on cash, wondering, "What's left in the cupboards?" It's also easier to assemble because flour tortillas don't crack like corn ones do if you roll them cold. As a side note, for educators who are preparing this recipe in a room without an oven: You can cook this just fine in an electric skillet -- just cover it, and cook on low heat for 15-20 minutes.
I am used to making traditional enchiladas so when I tried this I was very surprised when this turned out so well! It was so easy to make and tasted great, even my daughter who loves chicken enchiladas loved them.