Five Bean & Cheese Enchiladas

5 from 10 votes

Bursting with flavor, these Five Bean and Cheese Enchiladas feature a puree of Paisley Farm Five Bean Salad blended with creamy cream cheese, zesty Rotel tomatoes, taco seasoning, and a Mexican cheese blend that is rolled in flour tortillas, generously covered with nacho cheese sauce and baked to perfection.

Prep Time10

Cook Time35

Course: Mexican

Cuisine: American/ Mexican

Keyword: cheese, enchiladas,, meatless, Mexican, Paisely Farm Bean Salad

Servings: servings

Calories: 94kcal

Equipment

Ingredients

1 24 ounce jar Paisley Farm Five Bean Salad, drained and rinsed
1 8 ounce block cream cheese, softened
1 1 ounce taco seasoning packet
1 10 ounce can Rotel tomatoes drained
2 12 ounce packages Mexican cheese, shredded
8 flour tortillas burrito sized
1 15 ounce can nacho cheese sauce
Optional Toppings: Tomatoes, cilantro, lettuce

Instructions

Preheat oven to 350 degrees. Spray the bottom of a 9x13 baking dish with nonstick spray. Set aside.
In your food processor, puree Five Bean Salad. Add in taco seasoning and cream cheese and blend again. Mix in Rotel until smooth.
Divide five bean refried beans between 8 tortillas. Smearing them down the middle of the tortilla, then topping with a sprinkling of shredded Mexican cheese. Roll up and place in the prepared pan, seam side down.
Once you have the pan filled, spread the nacho cheese over the top of the enchiladas and sprinkle with the remaining shredded cheese. Cover the baking dish with foil.
Bake for 25 minutes covered. Uncover and bake for another 7-10 minutes, or until the edges are bubbly and the cheese is melty on top.
Optional: Top with chopped cilantro, diced tomatoes, shredded lettuce, sour cream and/or avocado.

Notes

Leftovers can be covered in plastic wrap, or aluminum foil or stored in an airtight container in the fridge for 3-4 days. Frozen, leftover enchiladas will keep for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.

Nutrition