Try this simple comfort meal that is quick and easy to make.
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...
Quick Chili
Quick Chili
With 5 ingredients and 30 minutes, you will have a hearty and satisfying chili. Add your favorite veggies and toppings.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
6 Cups
Prepare:
10 minutes
Makes:
4 cups
Roasted Whole Chicken
Roasted Whole Chicken
Enjoy easy and flavorful roasted chicken for a meal and use the tender meat to prep for other recipes.
Prepare:
5 to 10 minutes
Cook:
1 ½ hours
Makes:
4 to 6 cups cooked chicken
Skillet Lasagna
Skillet Lasagna
A fun twist on traditional lasagna that uses one skillet. Cheesy, hearty and filling.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Baked Apples and Squash
Baked Apples and Squash
A savory vegetarian side dish that combines the flavors of fall.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
3 Cups
Mix and Match Pasta Salad
Mix and Match Pasta Salad
Enjoy a pasta salad in under 30 minutes, made from the ingredients you have on hand! Change the flavors and match your food preferences with different proteins, veggies and dressing.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
6 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.