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Nutrient-Rich: Spicy Bean Enchiladas

Nutrient-Rich: Spicy Bean Enchiladas recipe image
These Spicy Bean Enchiladas offer a comforting, plant-based twist on a Mexican classic. The filling combines tender kidney beans with saut&# 195;©ed onions, green peppers, and garlic, seasoned with warm cumin, chili powder, and oregano for a robust flavor profile. Topped with zesty salsa and melted cheese, these enchiladas provide a satisfying balance of textures and spices. Perfect for weeknight dinners or potlucks, they are easy to assemble and can be made ahead for convenience. Whether baked until bubbly or microwaved for a quick meal, this dish delivers home-style comfort food that appeals to the whole family.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 69.1
Description
These Spicy Bean Enchiladas offer a comforting, plant-based twist on a Mexican classic. The filling combines tender kidney beans with saut&# 195;©ed onions, green peppers, and garlic, seasoned with warm cumin, chili powder, and oregano for a robust flavor profile. Topped with zesty salsa and melted cheese, these enchiladas provide a satisfying balance of textures and spices. Perfect for weeknight dinners or potlucks, they are easy to assemble and can be made ahead for convenience. Whether baked until bubbly or microwaved for a quick meal, this dish delivers home-style comfort food that appeals to the whole family.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 Onion, chopped
  • 1 Sweet Green pepper, chopped
  • 3 Garlic Cloves, minced
  • 1 tablespoon Ground cumin
  • 1 tablespoon Chili powder
  • 2 teaspoon Dried oregano
Directions
  1. 1
    Heat vegetable oil in a nonstick skillet over medium-high heat.
  2. 2
    Add chopped onion and green pepper; cook, stirring often, for 8 minutes or until softened.
  3. 3
    Stir in minced garlic, ground cumin, chili powder, dried oregano, and hot pepper flakes; cook, stirring, for 2 minutes.
  4. 4
    Add drained and rinsed kidney beans to the skillet and mash them coarsely with a spoon or potato masher.
  5. 5
    Stir in half of the salsa; cook, stirring often, for 8 minutes to allow flavors to meld.
  6. 6
    Divide the bean mixture evenly among the flour tortillas and roll them up tightly.
  7. 7
    Place the rolled tortillas, seam side down, in a lightly greased 11x7-inch baking dish.
  8. 8
    Spoon the remaining salsa over the top of the enchiladas and sprinkle with shredded cheese.
  9. 9
    Cover the dish with foil and bake in a 450°F (230°C) oven for 10 minutes, or until heated through and cheese is melted.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 69.1kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 88.7mg4%
Total Carbohydrate 6.3g3%
Dietary Fiber 3.5g15%
Sugars 1.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The bean mixture can be prepared up to the point of adding salsa, covered, and refrigerated for up to 1 day before assembling and baking.

For a quicker cooking method, you can cover the assembled enchiladas with waxed paper and microwave on High for 5 minutes instead of baking.

Adjust the heat level by varying the amount of hot pepper flakes or using a spicier salsa.

Ensure tortillas are pliable before rolling; if they are stiff, warm them briefly in the microwave or a dry skillet to prevent cracking.

Keywords: bean enchiladas, kidney beans, mexican cuisine, spicy dinner, vegan main, comfort food, baked enchiladas, quick dinner, plant-based, family meal, make-ahead, vegetarian, comforting, sauteed peppers, cumin, chili powder, salsa topping, flour tortillas, easy recipe, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/nutrient-rich-spicy-bean-enchiladas/