Friday, July 8, 2011

Bean and Cheese Enchiladas

This recipe is courtesy of another swap I participated in. I had never made my own Enchilada sauce so I was excited to try this recipe....and it was wonderful. The original recipe called for zucchini in place of the beans and salsa, but I know you may find this shocking (joke) I do not like zucchini. I thought about using chicken but I figured I would keep it meat free as the recipe truly intended.

Adapted from: Kate's Recipe Box


Cooking spray
1 can black refried beans
1 cup salsa or 1 can Rotel
salt and pepper
3/4 cup shredded cheddar
3/4 cup shredded Monterey jack
4 large flour tortillas

Enchilada sauce:

1 garlic clove, minced
1 chipotle chili in adobo sauce
1 cup tomato sauce
1/4 teaspoon ground cumin
1/2 cup chicken broth
salt and pepper to taste


For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400F degrees.

In a medium nonstick skillet warm beans and salsa (or Rotel); salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/4 cup cheddar and 1/4 cup of Monterey jack; mix well.

Divide bean mixture between in each tortilla, roll and place seam side down in baking dish. (I had leftover filling due my changes, but the leftovers make a great bean dip for tortilla chips).

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Recipe Rewind: Mediterranean Quinoa and Cheesecake Stuffed Strawberries


  1. Let me know when you're able to post a pic so I can add this to the roundup on my blog. :)

  2. I am not a zucchini fan so I would have subbed in the beans too! Great recipe! I wanted to invite you over to my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)