Cheese And Bean Enchilada Casserole Food

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REFRIED BEAN AND CHEESE ENCHILADAS



Refried Bean and Cheese Enchiladas image

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

cooking spray
2 (16 ounce) cans refried beans
2 cups shredded Mexican cheese blend, divided
½ cup chopped onion
12 small corn tortillas
2 (10 ounce) cans red enchilada sauce

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

CHEESY BEAN ENCHILADAS



Cheesy Bean Enchiladas image

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

1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons vegetable oil
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can enchilada sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
1/4 teaspoon salt
1 -2 dash black pepper
10 flour tortillas
2 tablespoons water
2 cups shredded monterey jack cheese

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.

MAKE AHEAD CHEESE ENCHILADA CASSEROLE



Make Ahead Cheese Enchilada Casserole image

This tasty casserole makes a quick dinner when made the night before and popped into the oven when you get home from work.

Provided by Denise in da Kitchen

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
1/2 cup sour cream
2 tablespoons fresh parsley (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce
2/3 cup water
1/3 cup green pepper, chopped
1 tablespoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
8 flour tortillas
1/4 cup cheddar cheese, shredded

Steps:

  • Mix Monterey jack cheese, cheddar cheese, onion, sour cream, parsley, salt and pepper; Set aside.
  • Combine tomato sauce, water, green pepper, chili powder, oregano, cumin and garlic and heat to boiling, stirring occasionally.
  • Reduce heat and simmer uncovered for 5 minutes; Pour into a 9-inch ungreased pie pan.
  • Dip each tortilla into sauce to coat both sides.
  • Spoon about 1/4 cup of the cheese mixture onto each tortilla.
  • Roll tortilla around filling.
  • Arrange the rolled tortillas seam-side down in a 13 x 7 inch baking dish.
  • Pour remaining sauce over enchiladas.
  • Sprinkle with 1/4 cup cheddar cheese.
  • Bake uncovered at 350°F for about 20 minutes, or until hot and bubbling.
  • Garnish with sour cream and sliced black olives.
  • **NOTE: After sprinkling with cheese, you may cover and refrigerate for up to 24 hours then bake uncovered in 350°F oven for 35 minutes.

CHEESE AND BEAN ENCHILADAS



Cheese And Bean Enchiladas image

These are really tasty with out all of the extra prep time that some other recipes have. Prep and cook time is appoximate.

Provided by keen5

Categories     Cheese

Time 1h

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 16

3 tablespoons lard or 3 tablespoons vegetable oil
1 1/2 tablespoons chili powder
1 1/2 tablespoons flour
1 1/2 cups water
1 teaspoon vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon oregano
vegetable oil or lard, for frying tortillas
8 corn tortillas
3/4 cup refried beans (from a 16 oz. can)
4 ounces monterey jack cheese or 4 ounces cheddar cheese, shredded (1 cup)
1/2 cup cottage cheese (I used Ricotta)
1 medium onion, finely chopped (1/2 cup)
1/2 cup chopped pitted olive (I used black)

Steps:

  • Heat 3 tblsp.
  • oil, chili powder and flour in a small saucepan to make a paste.
  • Add water gradually to make a smooth sauce; add vinegar, garlic powder, onion powder, salt and oregano.
  • Bring to boiling; lower heat; simmer, uncovered for 3 minutes.
  • Pour vegetable oil or melt lard to depth of 1/4 inch in a small skillet.
  • Holding each tortilla with tongs, quickly dip into hot fat just long enough to soften, 3 to 4 seconds.
  • Drain on paper towels.
  • To assemble: Place 1 tablespoon each refried beans, Jack cheese, cottage or ricotta cheese, onion and olives down center of each tortilla; roll up; place seam-side down in shallow baking dish just large enough to hold enchiladas.
  • I used a 13x9x2 pan.
  • Pour sauce over enchiladas.
  • Sprinkle with remaining cheese.
  • Bake at 350 degrees for 20 minutes or until bubbly.

CHEESE AND BEAN ENCHILADA CASSEROLE



Cheese and Bean Enchilada Casserole image

This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.

Provided by ranch-girl

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin)
1/4 cup flour
1 (6 ounce) can tomato paste
2 1/2 cups water
2 garlic cloves (minced or pressed)
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
3 tablespoons powdered red chilies (I use mild, this is not the same as chili powder)
1 (30 ounce) can black beans (or pinto)
1 (16 ounce) carton low fat cottage cheese
6 -8 ounces monterey jack cheese, shredded
1 dozen corn tortilla
1/2 cup sliced black olives
light sour cream

Steps:

  • Combine the flour and oil in 2 quart saucepan and stir til smooth.
  • Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
  • Add garlic, onion, salt, oregano, and red chile to the sauce.
  • Bring to a boil over medium heat, stirring frequently.
  • While sauce is heating, grate the cheese and drain the can of beans.
  • When sauce has boiled and thickened a bit, remove from heat.
  • Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
  • Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
  • Spread beans in an even layer on top of the tortilla layer.
  • Spread cottage cheese on top of bean layer.
  • Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
  • Spread 1/2 of the remaining sauce over this.
  • Put a second layer of 6 tortillas on top.
  • Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
  • Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
  • Serve with sour cream if desired.

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)



Black Bean and Corn Enchilada Casserole (No Meat) image

We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!

Provided by CookingBlues

Categories     Cheese

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon Mexican chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15 ounce) cans reduced sodium black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can Rotel tomatoes & chilies, HOT
nonstick cooking spray
1 (28 ounce) can red enchilada sauce
12 corn tortillas
1 1/2 cups reduced-fat Mexican cheese blend
1 1/2 cups reduced-fat colby-monterey jack cheese

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
  • 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
  • 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
  • 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
  • 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
  • 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
  • 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
  • 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
  • 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
  • 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
  • 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
  • 13. Let it sit out of the oven for about 5 minutes before serving.
  • Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

CHEESY BEEF AND BEAN ENCHILADAS



Cheesy Beef and Bean Enchiladas image

This inexpensive family favorite was adapted from a Chicken and Cheese Enchilada recipe from Campbell's Soup. Easy to assemble, made from ingredients I usually keep on hand and very easy on the budget. Can be made as spicy as you like.

Provided by TXmamacooks

Categories     Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 1/2 ounce) can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce or 1 cup salsa
2 teaspoons chili powder
1 lb ground beef, cooked and drained
3/4 cup shredded cheese, divided
1 (15 ounce) can black beans, rinsed and drained
6 (6 inch) flour tortillas
1/2 cup tomatoes, chopped (optional)
1 green onion, sliced (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside.
  • Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl.
  • Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING).
  • Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese.
  • Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
  • Top with the tomato and onion, if desired.

BEAN-AND-BEEF ENCHILADA CASSEROLE



Bean-And-Beef Enchilada Casserole image

I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish--I would recommend something smaller than 9x12 with higher sides like a lasagna pan.

Provided by SharleneW

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
fresh ground black pepper
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 1/2 ounce) can diced green chili peppers
1 (8 ounce) carton sour cream (or light dairy sour cream)
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
8 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
  • In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
  • Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
  • Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE



Beans & Barley Restaurant's Three-Cheese Enchilada Casserole image

Make and share this Beans & Barley Restaurant's Three-Cheese Enchilada Casserole recipe from Food.com.

Provided by LondonKarma

Categories     Cheese

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 26

1 cup finely diced onion (about 1 small onion)
3 minced garlic cloves
2 tablespoons canola oil
1 (28 ounce) can crushed tomatoes
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 pinch black pepper
8 -10 corn tortillas or 8 -10 flour tortillas
2 diced fresh tomatoes, plus
1/4 cup finely diced seeded tomatoes (divided)
1 bunch sliced green onion
1/2 cup sliced black olives
6 ounces grated cheddar cheese
6 ounces grated queso blanco
6 ounces grated mozzarella cheese
1 large avocado (firm yet pliable to the touch)
2 teaspoons lime juice
1 teaspoon minced seeded jalapeno
1 pinch minced garlic
1/4 teaspoon salt
1 pinch black pepper
1 -2 tablespoon coarsely chopped fresh cilantro (I omit this ingredient)
sour cream (to garnish)

Steps:

  • Directions for Enchilada Sauce:.
  • Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
  • Directions for Enchiladas:.
  • Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
  • Add about half of tortillas, overlapping slightly to completely cover pan.
  • Combine cheeses in medium bowl.
  • Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
  • Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
  • Top with remaining tortillas and remaining sauce.
  • Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
  • Immediately add remaining cheese and vegetables.
  • Bake uncovered another 10 - 15 minutes.
  • Meanwhile, make guacamole.
  • Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
  • Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.

Nutrition Facts : Calories 340.3, Fat 21.7, SaturatedFat 8.5, Cholesterol 39.1, Sodium 788, Carbohydrate 26.1, Fiber 6.5, Sugar 6.6, Protein 13.8

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