Carlos and I made Bean and Cheese Enchiladas tonight. It is one of our favorite recipes. It is easy and tasty. Through trial and error, we have modified the recipe to our liking. This recipe is easy to prepare and the ingredients can easily stay in your pantry until you are ready to make it. It is important that you buy fat-free beans. The beans that are not fat free are soaked in lard. This is an unnecessary option that only adds inches to your waistline and difficulty to your arteries. If you are really feeling ambitious, you can make your own refried beans, but the point of this blog is to make life as easy as possible while still eating healthy. Canned refried beans only cost 50 cents on sale or about 89 cents generally (in my grocery store). Another tip is to smooth the enchilada sauce over the tortillas with a knife so the sauce gets into every crevice. This will keep the tortillas from burning and maintain moisture. Check it out!
Bean and Cheese Enchiladas
- 3 cups water
- 1 cup whole grain rice
- 1 (10 or 12 oz. can) diced tomatoes with green chilies
- 1 (10 or 12 oz. can) enchilada sauce
- 1 (16 oz. can) fat-free refried beans
- 1 ½ cups shredded “taco” seasoned cheddar cheese
- ½ diced yellow onion
- 12 small corn tortillas (yellow or white)
- 1 cup light sour cream
Directions for rice:
Mix 3 cups water and 1 cup rice in a 9×9 inch glass dish. Cook in microwave for 30 minutes.
Directions for enchiladas:
Preheat oven to 415°F.
Empty can of tomatoes in a 9×13 inch glass dish, mix with rice (when fully cooked), and add ¼ cup enchilada sauce. Heat the tortillas in microwave for 45 seconds. Divide onion, beans and 1 cup cheese among 12 tortillas and place on top of rice mixture. Pour remaining enchilada sauce over enchiladas and top with remaining cheese and onions.
Place in oven for 15 minutes – uncovered.
Add sour cream as needed.
Created by Danya and Carlos Espinosa