Eat Without

Bean Enchiladas

Source: In the Kitchen with Chef Stephanie Green Arizona Nutrition Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Make this easy enchilada recipe tonight for a quick and healthy dinner. Serve it with Brazillian Rice on the side.

Makes
8 servings

Ingredients

  • 4 cups canned pinto beans, low-sodium (2 (15 ounce) cans)
  • 1/2 cup Monterey Jack cheese, reduced-fat
  • 1 tablespoon chili powder
  • 8 (6 inch) flour tortillas
  • salsa (optional)

Directions

  1. Wash hands with soap and water.
  2. Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
  3. Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
  4. Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
  5. Roll tortillas to enclose mixture.
  6. Spray a 9x13 inch baking dish with nonstick cooking spray
  7. Place enchiladas, seam side down, into baking dish.
  8. Cover with foil and bake at 350 °F for 20 minutes or until heated through.
  9. Serve warm with salsa.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.