Two Bean Easy Enchilada Recipe
Easy Enchiladas! Featuring two kinds of canned beans, these enchiladas are perfect for busy weeknights.
Servings: 12 enchiladas
Ingredients
- 1 batch Homemade Enchilada Sauce or 3 cups purchased sauce
- 1 14 ounce container Pico de Gallo
- 1 can refried beans
- 1 can black beans, drained
- 1 tablespoon taco seasoning
- 1 1/2 cups shredded cheese of choice we like a cheddar or mexican blend, regular or dairy-free
- 12 corn tortillas
Instructions
- Make the homemade enchilada sauce and set aside. Alternatively, warm a jar of purchased enchilada sauce.
- Preheat oven to 350 degrees F.
- In a large skillet, warm the pico de gallo over medium heat until vegetables have softened, stirring often, about 5 minutes.
- Stir in the refried beans, black beans and taco seasoning and let simmer for 8-10 minutes, stirring often, until thickened and hot. Remove from heat and stir in 1/2 cup of cheese.
- In a dry skillet, the microwave, or over a gas flame, warm the tortillas for 30-60 seconds per side until softened and pliable; this will make them easy to roll.
- Time to assemble! Layer a generous cup of the enchilada sauce over the bottom of a 9x13 inch casserole dish, or enough to cover in a thin layer.
- Grab a warm tortilla and add the filling, about 2-3 tablespoons, or enough to roll together. The tortilla should be generously stuffed, but not so much that the filling is falling out or that the tortilla is breaking. Place seam side down in the prepared casserole dish and repeat with the rest of the tortillas and filling.
- Cover with remaining enchilada sauce and cheese. Place in the preheated oven and cook for 20-25 minutes, turning halfway through, until hot and bubbly.