Bean, Cheese and Onion Enchiladas
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While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.
Then…
I realized, that it would be on a Friday during Lent.
So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.
They turned out AMAZING!!
pictured here with chili rellenos
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Bean, Cheese and Onion Enchiladas
For a delicious meatless Mexican meal make these Bean, Cheese and Onion Enchiladas.
Servings: 8 servings
Calories: 192kcal
Ingredients
- can of refried beans mixed with 1/4 cup milk
- 1 two cup package of Mexican blend shredded cheese
- 1 small onion diced
- 1 package 8 qty large flour tortillas
- 1 large can 14 ounce size Old El Paso Enchilada Sauce
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 baking dish with non-stick cooking spray.
- Spread about 2 Tablespoons of enchilada sauce on a tortilla.
- Do the same (2 Tablespoons, or a good pinch) of cheese
- Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.
- Place in pan.
- Pour remaining sauce and cheese over the top.
- Cover with non-stick foil and bake for 30 minutes covered.
- Uncover and bake an additional 5 minutes or until cheese is bubbly.
Nutrition
Serving: 1 | Calories: 192kcal | Carbohydrates: 13g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 453mg | Fiber: 2g | Sugar: 1g
This is an amazing plate of Mexican food. The enchiladas sounds delicious and you made chili rellanos too. Wow.
These were so good! Perfect for a Friday Lent meal😊
So happy that you enjoyed them!