Garlic Bean Enchiladas Recipe

Name: Garlic Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 8 cloves Garlic, Thinly Sliced; 2 cans (15 Oz. Size) White Beans, Drained And Rinsed; ⅓ cups Water; 1 whole Small Onion, Diced; 1 dash Salt To Taste; 1 dash Pepper To Taste; 1 dash Garlic Powder, To Taste; 1 dash Ground Cumin, to taste; 12 whole 6 Inch Corn Tortillas; 1/2 cups Vegetable Oil; 1- 1/2 cup Pepper Jack Cheese, Shredded; 1 jar Salsa Verde Salsa (16 Ounce Jar)

Servings: persons

2 Tablespoons Vegetable Oil
8 cloves Garlic, Thinly Sliced
2 cans (15 Oz. Size) White Beans, Drained And Rinsed
⅓ cups Water
1 whole Small Onion, Diced
1 dash Salt To Taste
1 dash Pepper To Taste
1 dash Garlic Powder, To Taste
1 dash Ground Cumin, to taste
12 whole 6 Inch Corn Tortillas
1/2 cups Vegetable Oil
1- 1/2 cup Pepper Jack Cheese, Shredded
1 jar Salsa Verde Salsa (16 Ounce Jar)

1
Preheat oven to 375.
2
In a medium saucepan, heat 2 Tablespoons of oil over medium heat.
3
Add the garlic and cook, stirring, until just golden, about 2 minutes.
4
Stir in the beans and cook for 1 minute, then stir in the water.
5
Cook, mashing the beans, until softened about 7 minutes.
6
Add onion and season to taste with salt, pepper, garlic powder and cumin.
7
Cook until onion softens and then let cool slightly.
8
Meanwhile, line a baking sheet with paper towels.
9
In a small skillet, heat the remaining 1/2 cup oil.
10
Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.
11
Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by 13-inch baking dish.
12
Repeat with the remaining beans and tortillas.
13
Pour the salsa over the filled tortillas.
14
Sprinkle the cheese on top.
15
Bake until the cheese is melted and the salsa is bubbling, about 25 minutes.

1126

kcal

Calories

Fat

132

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 8 cloves Garlic, Thinly Sliced, 2 cans (15 Oz. Size) White Beans, Drained And Rinsed, ⅓ cups Water, and more.

Yes, Garlic Bean Enchiladas falls under the Snacks & Appetizers 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!

Garlic Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions