Ingredients for Bean And Cheese Enchiladas
- 10 (6 inch) corn tortillas
- 1 (15 ounce) can ranch style beans, drained
- 2 cups shredded cheddar cheese
- 1 small onion, chopped
- Sour cream (optional topping)
- Jalapeno peppers (optional topping)
- Guacamole (optional topping)
- Lettuce (optional topping)
- Tomato (optional topping)
- 1 tablespoon shortening
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How to Make Bean And Cheese Enchiladas
- Preheat oven to 350°F (175°C).
- Lightly brush one side of each tortilla with shortening.
- Stack tortillas, shortening-side up, in a microwave-safe stack.
- Microwave on high for 3-4 minutes to soften. Let cool slightly.
- In a medium bowl, gently mix the drained beans and chopped onion.
- In a separate bowl, combine shredded cheese.
- Lightly coat the bottom of a 9x13 inch baking dish with a small amount of bean liquid.
- Place about 1/4 cup of the cheese mixture onto each tortilla.
- Add a spoonful of the bean and onion mixture on top of the cheese.
- Roll up each tortilla tightly and place seam-down in the prepared baking dish.
- Pour any remaining bean mixture and cheese over the enchiladas.
- Bake for 20-30 minutes, or until heated through and cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Top with your favorite toppings and enjoy!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
32g
Fat
61g
Carbs
15g
