Ingredients for Garlicky Bean Enchiladas
- Vegetable Oil
- Garlic Cloves
- Cannellini Beans
- 1/2 cup chicken broth
- Salt and pepper to taste
- 12 corn tortillas (6-inch)
- Salsa Verde
- Monterey Jack Pepper Cheese
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How to Make Garlicky Bean Enchiladas
- Preheat oven to 375°F (190°C).
- In a medium saucepan, heat 2 1/2 tablespoons olive oil over medium heat.
- Add 4 cloves minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 2 minutes.
- Stir in 2 (15-ounce) cans of rinsed and drained pinto beans and cook for 1 minute.
- Pour in 1/2 cup chicken broth. Season generously with salt and pepper.
- Using a potato masher (or fork), partially mash the beans until slightly chunky but still with some whole beans remaining. Cook for 5-7 minutes, or until heated through and softened.
- Remove from heat and let the bean mixture cool slightly.
- While the beans cool, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat.
- Fry each corn tortilla for about 3 seconds per side, until slightly softened and warmed. Transfer to the prepared baking sheet to drain excess oil.
- Spoon about 1/4 cup of the cooled bean mixture onto each tortilla. Roll up tightly to enclose the filling.
- Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Arrange the filled enchiladas in the prepared baking dish.
- Pour 1 1/2 cups of your favorite salsa evenly over the enchiladas.
- Sprinkle 1 1/2 cups of shredded cheddar cheese (or your preferred Mexican blend) over the salsa.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
14g
Fat
65g
Carbs
31g
