Two Bean Enchiladas

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Servings: 12 Difficulty: Intermediate
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Classic vegetarian enchiladas filled with kidney and red beans, topped with melted cheddar and savory taco sauce.
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These Two Bean Enchiladas are a comforting, family-friendly meal that delivers rich Mexican-inspired flavors without the meat. The filling combines hearty kidney and red beans with sweet bell peppers and onions, seasoned with a convenient taco mix for authentic taste. Wrapped in soft flour tortillas and baked in a tangy, zesty taco sauce, these enchiladas are golden and bubbly when finished. Topped with melted cheddar cheese, they offer a perfect balance of textures&# 226;€”crispy edges, soft filling, and gooey cheese. Ideal for weeknight dinners, potlucks, or meal prep, this dish is easy to assemble and satisfying for both vegetarians and meat-eaters alike.

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Two Bean Enchiladas

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 1614.4

Description

These Two Bean Enchiladas are a comforting, family-friendly meal that delivers rich Mexican-inspired flavors without the meat. The filling combines hearty kidney and red beans with sweet bell peppers and onions, seasoned with a convenient taco mix for authentic taste. Wrapped in soft flour tortillas and baked in a tangy, zesty taco sauce, these enchiladas are golden and bubbly when finished. Topped with melted cheddar cheese, they offer a perfect balance of textures&# 226;€”crispy edges, soft filling, and gooey cheese. Ideal for weeknight dinners, potlucks, or meal prep, this dish is easy to assemble and satisfying for both vegetarians and meat-eaters alike.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Lightly coat a 9x13-inch baking dish with cooking spray.
  3. In a large mixing bowl, combine the drained kidney beans, red beans, chopped bell peppers, chopped onions, half of the taco sauce, and the taco seasoning mix. Stir until well blended.
  4. Spoon approximately 1/3 cup of the bean mixture onto one end of each flour tortilla.
  5. Fold in the sides of the tortilla and roll up tightly from the filled end.
  6. Place the rolled tortillas seam-side down in the prepared baking dish.
  7. Pour the remaining taco sauce evenly over the enchiladas.
  8. Cover the dish tightly with aluminum foil.
  9. Bake for 30 minutes.
  10. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
  11. Return to the oven and bake uncovered for 5 more minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1614.4kcal
% Daily Value *
Total Fat 54.5g84%
Saturated Fat 24.1g121%
Cholesterol 87.3mg30%
Sodium 3807.8mg159%
Total Carbohydrate 222.5g75%
Dietary Fiber 15.1g61%
Sugars 108.2g
Protein 48.8g98%

* 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

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.

For added heat, mix in diced jalapeños to the bean filling. You can also use corn tortillas for a gluten-free option, though they may require a quick fry or dip in oil to prevent cracking when rolling.

If your tortillas are stiff, microwave them for 10-15 seconds wrapped in a damp paper towel to make them more pliable for rolling.

Keywords: enchiladas, vegetarian, beans, kidney beans, red beans, flour tortillas, cheddar cheese, taco sauce, mexican food, baked, easy dinner, family meal, comfort food, bean filling, cheesy, weeknight dinner, potluck, meal prep, spicy, hearty
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