Cheese-and-Bean Enchiladas

Name: Cheese-and-Bean Enchiladas
Yield: 6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)
Ingredients: 1 (10-ounce) bag frozen chopped onion; 1 (16-ounce) can fat-free refried beans with mild green chiles (such as Taco Bell); 2 cups (8 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided; 12 (6-inch) corn tortillas; 1 (19-ounce) can enchilada sauce; 2 tablespoons low-fat sour cream; 2 tablespoons chopped ripe olives; 6 tablespoons minced fresh cilantro

2 Ratings
2 Reviews

These chicken and bean enchiladas are a fast, family-friendly weeknight option. You can make these enchiladas without the beans, too. Either way, they're terrific.

Recipe by Cooking Light October 1999

Gallery

Recipe Summary test

Yield:

6 servings (serving size: 2 enchiladas, 1 teaspoon sour cream, 1 teaspoon olives, and 1 tablespoon cilantro)

Nutrition Info

Ingredients

1 (10-ounce) bag frozen chopped onion
1 (16-ounce) can fat-free refried beans with mild green chiles (such as Taco Bell)
2 cups (8 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
12 (6-inch) corn tortillas
1 (19-ounce) can enchilada sauce
2 tablespoons low-fat sour cream
2 tablespoons chopped ripe olives
6 tablespoons minced fresh cilantro

Directions

Step 1
Preheat oven to 400°.

Advertisement
Step 2
Place onion in a sieve; rinse with hot water. Drain well. Combine onion and beans in a microwave-safe bowl. Microwave at high 3 minutes or until heated. Stir in 1 1/2 cups cheese.
Step 3
Stack tortillas; wrap stack in damp paper towels, and microwave at high for 1 minute or until soft. Pour half of sauce in bottom of a 13 x 9-inch baking dish; dip both sides of each tortilla into sauce. Spoon about 1/4 cup bean mixture down center of each tortilla; roll up. Arrange tortillas in baking dish; top with remaining enchilada sauce and 1/2 cup cheese. Bake at 400° for 8 minutes or until thoroughly heated. Top each serving with sour cream, olives, and cilantro.

Nutrition Facts

Per Serving:

328 calories; calories from fat 27%; fat 9.8g; saturated fat 5.3g; mono fat 2.7g; poly fat 1.5g; protein 18.4g; carbohydrates 45g; fiber 6.7g; cholesterol 15mg; iron 2.7mg; sodium 987mg; calcium 400mg.

Sort by: Newest

Newest Oldest

sydalexkylie

04/24/2012

My family loved it, I used fresh onion and sauteed it(in large pan), then added canned green chiles sauteed(didn't have fresh), then mixed in the bean til warm then removed from heat and mixed in cheese...delish

inkwell35

12/19/2009

If you will run the tortillas through hot canola oil and drain before putting the bean mixture in them, the dish will not be dry. Dry tortillas soak up the liquid and dry out the dish. In Texas, all restaurants run the tortillas through hot oil before assembling. Add a little tabasco to the beans for a kick in taste. I would make it again.

Back to Cheese-and-Bean Enchiladas

All Reviews for Cheese-and-Bean Enchiladas

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Cheese-and-Bean Enchiladas

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Cheese-and-Bean Enchiladas

Account

Cheese-and-Bean Enchiladas

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Cheese-and-Bean Enchiladas