Quick Bean Enchiladas Recipe

Name: Quick Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 8 -10 small corn tortillas; 1 (28 ounce) can red enchilada sauce; 2 cups grated kraft 4-cheese Mexican blend cheese, separated; ¼ cup finely chopped green onion; 2 (16 ounce) cans vegetarian refried beans; 3 tablespoons sour cream; ¼ cup vegetable oil; ¼ cup finely chopped cilantro; 2 (3 7/8 ounce) canssliced black olives, ripe (1 large can, drained); 1 (7 ounce) can green chilies, diced; 1 (4 ounce) candiced jalapenos (optional); sour cream; salsa

Servings: persons

8 -10 small corn tortillas
1 (28 ounce) can red enchilada sauce
2 cups grated kraft 4-cheese Mexican blend cheese, separated
¼ cup finely chopped green onion
2 (16 ounce) cans vegetarian refried beans
3 tablespoons sour cream
¼ cup vegetable oil
¼ cup finely chopped cilantro
2 (3 7/8 ounce) canssliced black olives, ripe (1 large can, drained)
1 (7 ounce) can green chilies, diced
1 (4 ounce) candiced jalapenos (optional)
sour cream
salsa

1
Preheat oven to 350 degrees F; spray a 9 x 13 lasagna pan thoroughly with Pam.
2
Spread 1 cup of enchilada sauce in bottom of baking pan.
3
Combine beans, cheese, chilies, onions, sour cream, cilantro and olives in large mixing bowl, tossing gently to thoroughly mix.
4
heat oil in non stick skillet.
5
Cook corn tortillas in oil until soft, make sure that you do not cook for too long or tortillas will get hard and crack when trying to roll.
6
Stuff and roll enchiladas with 2/3 of the bean mixture.
7
Place them, seam-side down in pan in two rows of 4-5; long the long side of the pan.
8
When all are in pan, pour remaining enchilada sauce over tortillas until all is covered.
9
(Making sure that there is no remaining tortillas showing or they will dry).
10
Spread remaining cheese and olives on the top on the sauce until the whole pan is covered.
11
Sprinkle with jalapenos (optional).
12
Bake, uncovered for 25-30 minutes, until bubbly and melted.
13
Cool for 5 minutes to re-congeal before serving.
14
Garnish with sour cream and salsa.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 -10 small corn tortillas, 1 (28 ounce) can red enchilada sauce, 2 cups grated kraft 4-cheese Mexican blend cheese, separated, ¼ cup finely chopped green onion, and more.

Yes, Quick 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.

Quick Bean Enchiladas

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