Bean and Pepper Enchiladas Recipe

Name: Bean and Pepper Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can pinto beans, rinsed and drained; 1 cup fat-free ricotta cheese or 1 cup part-skim ricotta cheese; ½ teaspoon mild chili powder; 1 cup shredded low-fat cheddar cheese; 1 tablespoon olive oil; 1 cup scallion, chopped; 2 garlic cloves, minced; 1 cup chunky salsa; ¼ cup low-sodium tomato paste; 1 jalapeno pepper, seeded and finely chopped; 1 tablespoon red wine vinegar; 12 flour tortillas

Servings: persons

1 (16 ounce) can pinto beans, rinsed and drained
1 cup fat-free ricotta cheese or 1 cup part-skim ricotta cheese
½ teaspoon mild chili powder
1 cup shredded low-fat cheddar cheese
1 tablespoon olive oil
1 cup scallion, chopped
2 garlic cloves, minced
1 cup chunky salsa
¼ cup low-sodium tomato paste
1 jalapeno pepper, seeded and finely chopped
1 tablespoon red wine vinegar
12 flour tortillas

1
Coat two 9 x 13-inch (3-L) baking dishes with nonstick spray; set aside.
2
Mix the beans, ricotta, chili powder, and 3/4 cup (175 mL) of the cheddar in a large bowl.
3
Set aside.
4
In a large nonstick skillet over medium heat, warm the oil.
5
Add the scallions and garlic; cook, stirring frequently; untill tender, 2 to 3 minutes.
6
Stir in the salsa, tomato paste, peppers, and cilantro; bring to a boil.
7
Reduce the heat to low and simmer until the sauce thickens slightly, 5 to 10 minutes.
8
Stir in the vinegar.
9
Briefly dip each tortilla into the sauce to coat and soften it.
10
Place 2 rounded tablespoons (25 mL) of the bean filling on each tortilla.
11
Fold a tortilla to enclose the filling, and then place, seam side down, in one of the baking dishes.
12
Repeat with the remaining tortillas.
13
Spoon the remaining sauce evenly over the enchiladas.
14
Sprinkle with the remaining 1/4 cup (50 mL) of cheddar/.
15
Cover the baking dished loosely with foil and bake the enchiladas at 350 degrees until the cheese has melted and the sauce is hot and bubbly, 15 to 20 minutes.

1460

kcal

Calories

Fat

254

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) can pinto beans, rinsed and drained, 1 cup fat-free ricotta cheese or 1 cup part-skim ricotta cheese, ½ teaspoon mild chili powder, 1 cup shredded low-fat cheddar cheese, and more.

Yes, Bean and Pepper Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Pepper Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions