Mozzarella Enchiladas with Spicy Beans Recipe

Name: Mozzarella Enchiladas with Spicy Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, plus more for brushing; 1 small red onion, minced; 1 jalapeno, seeded and minced; One 19-ounce can red kidney beans, drained; Salt; One 28-ounce jar marinara sauce; 3 chipotle chiles in adobo sauce, seeded and minced; 1/2 teaspoon ground cumin; Ten 8-inch corn tortillas; 1 pound fresh mozzarella4 ounces shredded, the rest cut into ten 3-by-1 inch rectangles; 1/4 cup freshly grated pecorino cheese; 2 scallions, thinly sliced

Servings: persons

2 tablespoons vegetable oil, plus more for brushing
1 small red onion, minced
1 jalapeno, seeded and minced
One 19-ounce can red kidney beans, drained
Salt
One 28-ounce jar marinara sauce
3 chipotle chiles in adobo sauce, seeded and minced
1/2 teaspoon ground cumin
Ten 8-inch corn tortillas
1 pound fresh mozzarella4 ounces shredded, the rest cut into ten 3-by-1 inch rectangles
1/4 cup freshly grated pecorino cheese
2 scallions, thinly sliced

1
Preheat the oven to 350.
2
In a large saucepan, heat the 2 tablespoons of oil.
3
Add the onion and jalapeno and cook over moderate heat until softened, about 5 minutes.
4
Add the beans and cook over moderate heat, stirring, until the beans are flavored with the onion, about 5 minutes.
5
Season with salt.
6
In a medium bowl, stir the marinara sauce with the chipotles and cumin and season with salt.
7
Spread 1/2 cup of the marinara sauce in a 9-by-13-inch baking dish.
8
On a baking sheet, brush both sides of the tortillas with oil.
9
Bake the tortillas for 30 seconds, until just pliable.
10
Set a slice of the mozzarella in the center of each tortilla, and top with about 3 tablespoons of the beans.
11
Fold the tortillas to enclose the filling.
12
Arrange the enchiladas in the baking dish and pour the remaining chipotle marinara sauce on top.
13
Sprinkle the shredded mozzarella over the enchiladas, then sprinkle on the pecorino.
14
Bake the enchiladas in the upper third of the oven for about 30 minutes, until crisp on top and bubbling.
15
Scatter the scallions on top and serve.

421

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for brushing, 1 small red onion, minced, 1 jalapeno, seeded and minced, One 19-ounce can red kidney beans, drained, and more.

Yes, Mozzarella Enchiladas with Spicy Beans falls under the General 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!

Mozzarella Enchiladas with Spicy Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions