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
Yield: 8 servings
Bean, Cheese and Onion Enchiladas
For a delicious meatless Mexican meal make these Bean, Cheese and Onion Enchiladas.
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 453mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 10g
Nutrition isn't always accurate.
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!