Oregon State University OREGON STATE UNIVERSITY

Easy Cheesy Enchiladas

Photo of Easy Cheesy Enchiladas
Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 8 enchiladas
Nutrition Facts: View Label(s)
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Recipe Notes

  • This dish can be prepared in a microwave safe dish. Prepare as above and cook on HIGH in the microwave for 7-10 minutes or until steaming hot. Covering the dish will reduce spattering.
  • Substitute pinto beans or kidney beans for the black beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Ingredients

2 cans
(15 ounces each) black beans, drained and rinsed
1⁄2 cup
salsa
1 1⁄2 cups
corn (canned and drained, frozen, or fresh cooked)
1 1⁄2 cups
shredded cheese
8
10" whole wheat flour tortillas
1 can
(15 ounces) enchilada sauce

Directions

  1. Preheat oven to 350 degrees. Lightly oil or spray a 9 x 13-inch baking dish.
  2. Mix beans, salsa, corn, and half of the cheese together in a bowl.
  3. Spoon about 1/2 cup of the bean mixture onto each tortilla.
  4. Roll the tortilla and place seam-side down in baking dish.
  5. Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
  6. Bake for 15-20 minutes, or until hot.
  7. Refrigerate leftovers within 2 hours.

Notes

  • This dish can be prepared in a microwave safe dish. Prepare as above and cook on HIGH in the microwave for 7-10 minutes or until steaming hot. Covering the dish will reduce spattering.
  • Substitute pinto beans or kidney beans for the black beans.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Last updated: 05/25/17

6 Comments for "Easy Cheesy Enchiladas"

These were AMAZING!!  But I did make them a specific way...figured i would share how we did it!!

  • Sauce: green variety.  
  • Beans: pinto, one 29 ounce can
  • Tortillas: corn (12, 6 inch) and we quickly cooked each tortilla in a skillet , cooking them and then stacking them all on a plate to get ready to stuff and roll them.  
  • Filling: added cumin, garlic powder, a can of green chilies and an extra 1/2 cup corn.  The filling perfectly filled our 12 tortillas at 1/2 cup each.

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.

I substituted the beans for refried beans and it was pretty good :) though I do enjoy chicken enchiladas better this was alot less time consuming and somewhat cheaper

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