Ingredients and Weight:
- 12 corn tortillas (10 inches)
- 2 cans (16 ounces each) refried beans
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Salsa for Serving:
- 1 cup chopped tomatoes
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and minced (optional)
- Lime juice to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of refried beans onto each tortilla.
- Sprinkle with cheese, onion, cilantro, chili powder, cumin, salt, and pepper.
- Roll up tortillas tightly and place seam side down in a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until golden brown and heated through.
To Make Salsa:
- Combine all salsa ingredients in a bowl.
- Season with lime juice to taste.
Nutritional Information:
- Calories: 275 per enchilada
- Fat: 12 grams
- Protein: 15 grams
- Carbohydrates: 35 grams
Dish Characteristics:
- Savory and flavorful
- Vegetarian-friendly
- Easy to prepare and customizable
User Comments:
- "These enchiladas were delicious and so easy to make. The perfect comfort food."
- "The combination of refried beans and cheese was perfect. I used a blend of cheddar and Monterey Jack."
- "The salsa added a nice freshness to the dish. I also served it with sour cream."
Special Precautions and Tips:
- If you don't have corn tortillas, you can use flour tortillas instead.
- For a spicier dish, add more chili powder or jalapeño pepper to the filling.
- You can also add other fillings to your enchiladas, such as sautéed vegetables or shredded chicken.
- Serve with your favorite toppings, such as salsa, sour cream, guacamole, or shredded lettuce.
