Ole! Enchiladas

Turn dinner into a fiesta with these loaded Enchiladas. Made with canned refried beans and cheese, these enchiladas are a good protein source in meatless meals. As a recipe variation, you can dip these cheese and bean-filled corn tortillas in salsa, or top them your way, perhaps with sour cream and spicy salsa.
Ole! Enchiladas
Ole! Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 12

    (6-inch) corn tortillas

  • 1

    can (16 ounces) fat-free vegetarian refried beans

  • 2

    cups cooked rice

  • 1

    (4 ounces) shredded reduced-fat or regular sharp Cheddar cheese, divided

  • 1/2

    cup medium-spicy or mild salsa

  • 1/2

    cup chopped fresh cilantro, plus additional for topping if desired

  • 1

    can (2 1/4 ounces) sliced olives, drained

  • Hot sauce to taste (optional)

  • Toppings:

  • 1

    can (16 ounces) enchilada sauce, divided

  • 1

    ripe avocado, peeled, pitted and cut into small chunks (optional)

Directions

Preparation Time: Approximately 20 minutes Cook Time: Approximately 45 minutes Preparation: Arrange the tortillas in 2 stacks and place in a cold oven. Heat the oven to 400°F. Remove the tortillas after 10 minutes and cover with a warm, damp towel. To make filling. mash the refried beans in a medium bowl with a fork. Add the rice, 1/3 cup cheese, salsa, cilantro, olives and hot sauce, if desired. Coat the bottom of a 9- x 13-inch baking dish with a thin layer of enchilada sauce, saving about half the sauce as a topping. Place a tortilla on a cutting board and spoon a heaping about 1/3 cup filling over the center of a tortilla; roll it up. Set in the baking dish seam-side down. Fill the remaining tortillas and place them in the baking dish, squeezing them into place. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 2/3 cup cheese evenly over the top. Bake, uncovered for 30 to 35 minutes until hot and bubbly. Let stand a few minutes before serving and, if desired, garnish with a topping of diced avocado and chopped cilantro. Serve two enchiladas per person. Servings: 6 Nutritional Information Per Serving: Calories 340; Total fat 9g; Saturated fat 2.5g; Cholesterol 10mg; Sodium 900mg; Total carbohydrate 55g; Fiber 7g; Protein 13g ;Vitamin A 10%DV*; Vitamin C 4%DV; Calcium 25%DV; Iron 15%DV * Daily Value

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