An image for the Bean and Cheese enchiladas recipe

Bean & Cheese Enchiladas

To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Latin
Bean type: Kidney Bean, Pinto Bean
Servings:
Calories: 22kcal
Print Pin

Ingredients

  • 1 green pepper chopped
  • 1 large onion chopped
  • 1 teaspoon vegetable oil
  • 2 cups cooked kidney or pinto beans or one 15½-ounce can
  • 2 tablespoon chili powder
  • ½ teaspoon garlic powder or dry or fresh minced garlic
  • 1 teaspoon salt optional
  • cups (12-ounce can) tomato sauce (may use taco or enchilada sauce)
  • ½ cup low fat cottage cheese
  • 8 large corn tortillas
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder or dry or fresh minced garlic
  • ¾ teaspoon onion powder
  • 1 cup grated cheddar cheese

Instructions

  • Preheat oven to 350°.
  • Cook green pepper and onion in oil until soft.
  • Drain beans, rinse if canned, and mash.
  • Combine beans, green pepper and onion and first amounts of chili powder, garlic, salt, 3 tablespoons tomato sauce and cottage cheese. Mix well.
  • Lay tortilla on a flat surface, place ¼ cup bean mixture on each tortilla. Roll up tortilla and place in baking dish, repeat placing filled tortillas side by side.
  • Combine remaining tomato sauce, chili powder, garlic and onion powder in a small bowl. Pour over enchiladas.
  • Sprinkle cheese over enchiladas.
  • Cover enchiladas; bake 25 minutes until cheese melts.

Nutrition

Calories: 22kcal | Carbohydrates: 30g | Protein: 11g | Fat: 7g | Sodium: 511mg | Potassium: 326mg | Fiber: 7g | Calcium: 191mg