Bean and Cheese Enchiladas

Scrumptious comfort food and so easy to make Bean and Cheese Enchiladas with a few pantry staples.

5 from 11 votes

Prep Time20 mins

Cook Time20 mins

Course Main Course

Cuisine Mexican

Diet vegetarian, gluten-free option

Servings: enchiladas

Calories: 235kcal

Author: Nisha

1 tbsp avocado oil
1 tbsp cumin seeds
4 cloves garlic chopped
1 serrano chili deseeded & chopped
1 medium onion chopped
1 poblano pepper chopped
1 16 ounce refried black beans can I used Trader Joe's Refried Black Beans Jalapeno
1/4 cup water
1/2 cup salsa your favorite
2 tsp taco seasoning
1 dollop sour cream

Chop the garlic, serrano chili, poblano pepper, and onion.
Heat up a pot on medium heat, once hot, add oil followed by cumin seeds, garlic, and serrano chili. Saute for 20 seconds.
Add the onion and saute for 3 minutes.
Add the poblano pepper. Saute for another 2-3 minutes.
This is what you should have.
Add the refried beans - you can use refried black beans or pinto beans.
Add water. Stir for a minute.
Add salsa and taco seasoning.
Add a dollop of sour cream.
Beans are ready. Set aside.

Preheat the oven to 425 degrees.
Shred the Pepper Jack Cheese.
Pour half a cup of enchilada sauce to the bottom of a baking tray. I used 2 smaller size trays, or you can use 1 large tray.
Warm up the corn and wheat tortillas in a microwave for 30 seconds or an oven for 15 minutes.
Place a quarter cup of beans in the center of the tortilla.
Top with a little cheese.
Fold.
Place enchilada in the baking tray face side up.
Line up all the enchiladas. You should have about 12.
Pour half cup of enchilada sauce over each small tray. DO NOT DROWN THE ENCHILADAS ELSE THEY WILL GET SOGGY.
Top with shredded cheese and scallions.
Into the oven for 10 minutes at 425 degrees.
Once out of the oven, garnish with fresh cilantro. Serve with sour cream or guacamole. Enjoy.

* Gluten-Free Option: use GF corn tortillas.