These Two Bean Enchiladas are a comforting, budget-friendly meal that delivers bold Mexican flavors without the meat. The filling combines creamy kidney beans and red beans with sautéed bell peppers and onions, all spiced up with a generous amount of taco seasoning. Wrapped in soft flour tortillas and smothered in savory taco sauce, they bake until bubbly and golden. Topped with melted cheddar cheese, these enchiladas offer a perfect balance of textures and flavors. They are ideal for weeknight dinners, family gatherings, or meal prep, as they freeze beautifully for later. A satisfying vegetarian option that feels indulgent yet simple to prepare.
Two Bean Enchiladas
Description
These Two Bean Enchiladas are a comforting, budget-friendly meal that delivers bold Mexican flavors without the meat. The filling combines creamy kidney beans and red beans with saut&# 195;©ed bell peppers and onions, all spiced up with a generous amount of taco seasoning. Wrapped in soft flour tortillas and smothered in savory taco sauce, they bake until bubbly and golden. Topped with melted cheddar cheese, these enchiladas offer a perfect balance of textures and flavors. They are ideal for weeknight dinners, family gatherings, or meal prep, as they freeze beautifully for later. A satisfying vegetarian option that feels indulgent yet simple to prepare.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Lightly coat a 9x13 inch baking dish with cooking spray.
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In a large mixing bowl, combine the drained kidney beans, red beans, chopped bell peppers, chopped onions, 4 ounces of taco sauce, and the taco seasoning mix. Stir until well combined.
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Lay a flour tortilla flat. Spoon approximately 1/3 cup of the bean mixture onto one end of the tortilla.
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Roll the tortilla up tightly, starting from the end with the filling.
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Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in the dish.
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Pour the remaining 4 ounces of taco sauce evenly over the rolled enchiladas.
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Cover the baking dish tightly with aluminum foil.
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Bake for 25 minutes.
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Remove the foil and sprinkle the shredded cheddar cheese evenly over the enchiladas.
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Return to the oven and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
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Let stand for 5 minutes before serving to allow the enchiladas to set.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1763.5kcal
- % Daily Value *
- Total Fat 58.3g90%
- Saturated Fat 24.7g124%
- Cholesterol 87.3mg30%
- Sodium 5546.3mg232%
- Total Carbohydrate 221.3g74%
- Dietary Fiber 45.9g184%
- Sugars 32.9g
- Protein 82.2g165%
* 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
For best results, let the enchiladas rest for 5-10 minutes after baking. This helps them hold their shape when served.
To make this recipe vegan, substitute the cheddar cheese with a vegan cheese alternative or omit it entirely.
You can customize the spice level by using mild or hot taco sauce, or by adding extra chili powder to the bean mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
These enchiladas freeze well. Assemble as directed but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time.
