4 BEAN ENCHILADAS
My mother-in-law gave me this recipe - but I've made some of my own changes to it. So this is my edited version. It is so YUMMY and WAY EASY!
Provided by ElizabethKnicely
Categories One Dish Meal
Time 55m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- FILLING: Combine beans, soup, onions and chiles in a large bowl. Spoon about 1/4 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas seam side down in a 9- x 13-inch baking dish. Next spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350°F oven for 25 minutes. Then take out and sprinkle with cheese. Put it back in the oven until cheese is melted, about 10 minutes.
- Top with whatever you would like. My favorites are: sour cream, tomatoes, spinach, avocado, olives and green peppers. : ).
SIMPLE PERFECT ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 350 degrees F.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
FOUR BEAN ENCHILADAS
Originally from Better Homes and Gardens, but I have made changes based on our taste. A simple, uncomplicated meal my kids like.
Provided by ratherbeswimmin
Categories Beans
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes.
- Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through.
- Spoon about 1/3 cup filling onto one end of each tortilla.
- Starting at the end with the filling, roll up each tortilla.
- Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes.
- In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas.
- Cover with foil; bake at 350 degrees for 30 minutes or until heated through.
- Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts.
- If desired, sprinkle with olives and green onions.
Nutrition Facts : Calories 589.8, Fat 15.8, SaturatedFat 7.8, Cholesterol 30.8, Sodium 1588.4, Carbohydrate 85, Fiber 19, Sugar 6.2, Protein 29
VEGETARIAN ENCHILADAS
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
BLACK BEAN ENCHILADAS.
Make and share this Black Bean Enchiladas. recipe from Food.com.
Provided by meg.8973
Categories Black Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
- Coat casserole dish with some of the mix.
- Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
- Pour excess over top so it doesn't burn.
- Top with remaining cheese.
- Bake at 375* for 20 minutes.
Nutrition Facts : Calories 315.6, Fat 14.7, SaturatedFat 6.7, Cholesterol 25.1, Sodium 1881.4, Carbohydrate 31.8, Fiber 8, Sugar 9.1, Protein 16
CHICKEN & BEAN ENCHILADAS
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
Provided by Lulu Grimes
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
- Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
- Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
WHITE BEAN ENCHILADAS
This is from Cooking Light. It was submitted by someone called Lisa Springs - credit where it is due and all of that! I'm always looking for ways to include pulses in my cooking and this does just that, with the benefit of reducing the cheese that makes enchiladas so caloric. Try it!
Provided by Ppaperdoll
Categories Cheese
Time 45m
Yield 6 enchiladas, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Blend sour cream and beans in food processor fitted with metal blade until almost smooth. Stir in 1/4 cup chees, chiles, onions, chopped cilantro and cumin.
- Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften and transfer to a plate.
- Spread 1/4 cup bean mixture down centre of tortilla and roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray.
- Repeat procedure with remaining tortillas and bean mixture.
- Add remaining sauce to pan and cook 1 minute. Spoon over enchiladas, sprinkle with 1/4 cup cheese.
- Bake at 350 d3egrees F for 30 minutes or until bubbly. Sprinkle with extra cilantro, if desired.
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
VEGETARIAN BEAN AND CHEESE ENCHILADAS
Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you're short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.
Provided by Ali Slagle
Categories dinner, weekday, burritos and nachos, casseroles, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.
- Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn't particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)
- Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
- Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauce (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.
- Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.
CHEESY BEAN ENCHILADAS
These are very yummy enchiladas with a creamy bean filling and cheesy topping. Inexpensive to make, wonderful if you're on a budget.
Provided by Karamia
Categories Cheese
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Saute onion and garlic in oil until onions are softened.
- Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
- Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
- Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
- Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
- Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
- Serve with extra salsa if desired.
More about "4 bean enchiladas food"
FOUR BEAN ENCHILADAS | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 491 per servingTotal Time 1 hr
- Stack tortillas and wrap tightly in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
- For filling, combine beans and cheese soup. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in 8 individual au gratin dishes or two 2-quart rectangular baking dishes.
- In a bowl stir together the enchilada sauce and tomato sauce; pour over tortillas. Cover with foil. Bake in a 350 degree F. oven for 20 minutes for au gratin dishes or 30 minutes for baking dishes or until heated through. Remove foil; sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese melts. If desired, sprinkle with olives and green pepper. Makes 8 servings.
4 BEAN ENCHILADAS - RECIPE DETAILS - FATSECRET
From fatsecret.com
3/5 (1)Category Main DishesServings 16Calories 527 per serving
EASY BLACK BEAN CHICKEN ENCHILADAS RECIPE - A FOOD JOURNAL
From unpeeledjournal.com
EASY BEEF AND BEAN ENCHILADAS - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CHIPOTLE BEAN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
BEAN ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4 BEAN ENCHILADAS - RECIPE DETAILS
From fatsecret.com
ENCHILADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
VEGAN BLACK BEAN ENCHILADAS - OH MY VEGGIES
From ohmyveggies.com
VEGAN SWEET POTATO AND BLACK BEAN ENCHILADAS - HAPPY AS A ...
From happyasayam.com
BLACK BEAN + VEGGIE ENCHILADAS | FOODTALK
From foodtalkdaily.com
ENCHILADA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
VEGETARIAN BETTER HOMES - 4 BEAN ENCHILADAS CALORIES ...
From myfitnesspal.com
BEAN ENCHILADAS | CENTRAL TEXAS FOOD BANK
From centraltexasfoodbank.org
21 OF THE BEST SIDE DISHES FOR ENCHILADAS - WHAT TO SERVE ...
From eatingonadime.com
BEST BLACK BEAN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
VEGAN BLACK BEAN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
SPICY BLACK BEAN BITES ENCHILADAS - SOL CUISINE
From solcuisine.com
BEAN ENCHILADAS - MYPLATE
From myplate.gov
4 BEAN ENCHILADAS | JESS' FAB FOOD
From jesscrossan.com
BEEF AND BEAN ENCHILADAS - HEALTHY FOOD GUIDE
From healthyfood.com
ENCHILADAS - STEVEN AND CHRIS - CBC
From cbc.ca
ENCHILADAS | MEXICAN RECIPES - FOOD AND COOKING BLOG
From cookingandcooking.com
VEGAN BLACK BEAN ENCHILADAS - RUNNING ON REAL FOOD
From runningonrealfood.com
BEEF ENCHILADAS - RICARDO
From ricardocuisine.com
SA HOMEMADE - FOUR BEAN ENCHILADAS CALORIES, CARBS ...
From myfitnesspal.com
ZUCCHINI, BLACK BEAN, AND CORN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESE AND BEAN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHEESE ENCHILADAS - FOOD CHANNEL
From foodchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love