Bean and Cheese Enchiladas
Ingredients
Sauce
-
2
Tbsp
vegetable or canola oil
-
2
Tbsp
chili powder
-
2
Tbsp
flour
-
2
cups
water
-
3
oz
tomato paste
-
½
tsp
cumin
-
½
tsp
garlic powder
-
¼
tsp
cayenne pepper
-
¾
tsp
salt
Enchiladas
-
16
small
corn tortillas
-
4
cups
refried beans
-
8
oz
Pepper Jack cheese, shredded
-
½
large
avocado, sliced thin
-
¼
bunch
cilantro (or green onions), roughly chopped
Instructions
- Make the sauce by combining chili powder, flour, and oil in a small pot and heating for 1-2 minutes.
- Whisk in water, tomato paste, cumin, garlic powder, and cayenne pepper, then simmer until thickened.
- Toast the corn tortillas in a dry skillet until slightly firm but pliable.
- Prepare a casserole dish by spraying with non-stick spray and adding a layer of enchilada sauce.
- Fill each tortilla with refried beans and a pinch of cheese, roll tightly, and place seam side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheese.
- Bake in a preheated oven at 350°F for 25-30 minutes until bubbly and golden.
- Top with avocado and cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
748
Total fat
33.18g
Total carbohydrates
80.73g
Total protein
33.65g
Sodium
1891.68mg
Cholesterol
0mg
You might also like