Description
A delicious enchilada recipe packed with black beans, pinto beans, and cheese, perfect for a cozy dinner.
Ingredients
Scale
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) refried pinto beans
- 1 cup red bell pepper, finely diced
- 1 can (4 or 5 ounces) mild diced green chilis (optional)
- 3/4 cup canned corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 2 cups (8 ounces) shredded Mexican blend cheese
- 12 corn tortillas, cut in half
- 2 1/2 to 3 cups mild red enchilada sauce (about 18 to 22 ounces)
- Finely minced red onion, green onion, and cilantro, for the garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, make the filling by mixing the black beans, refried beans, red pepper, green chilis, corn, garlic powder, onion powder, cumin, smoked paprika, and kosher salt.
- Spoon some of the enchilada sauce to just cover the bottom of a 9 x 13” baking dish, then make the layers. Top with 4 tortillas to cover the entire dish, then spoon over 1/2 cup enchilada sauce. Add half of the filling on top of the sauce, then 1/2 cup cheese and about 1/2 cup enchilada sauce.
- Add another 4 tortillas, the remaining filling, 1/2 cup cheese, and 1/2 cup enchilada sauce.
- On the top, add one more layer of 4 tortillas. Top with the remaining enchilada sauce (about 1 cup) and sprinkle with the remaining cheese (about 1 cup).
- Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for 5 minutes. If desired, broil for about 1 minute until browned.
- Rest for 5 minutes before serving. Garnish with sliced red onion, green onion, and optional cilantro. Slice into 12 pieces and serve.
Notes
- Can be customized with different beans or vegetables.
- Make ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg