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cheesey two bean enchiladas

cathylynne29 avatar
Recipe by
cathy tate
@cathylynne29
high point, NC

My family loves Enchiladas but I wanted a meat free version with protein. This is what I came up with and was a great hit with my husband. I can say this is family loved and approved.

yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For cheesey two bean enchiladas

  • 8 lg
    flour tortillas
  • 5 stalk
    large green onions, sliced-green parts also(scissors work great)
  • 2 pkg
    or blocks of pepper jack cheese, shredded (food processor works great)
  • 1 can
    large can-32oz mild enchilada sauce
  • 2 can
    14oz black beans
  • 1 can
    14oz or large can(preference) refried beans
  • 1 lg
    package shredded sharp cheddar cheese

How To Make cheesey two bean enchiladas

  • 1
    Preheat oven to 350 degrees. Spray 9X13 pan with cooking spray; set aside.
  • 2
    Lay out tortilla with widest part facing you. Spread a thin layer of refried beans across bottom 3/4ths of tortilla; layer black beans on top of refried beans; next sprinkle with green onions. Top with mounds of pepper jack cheese. Fold side of tortilla inward; fold bottom around sides and mixture and continue to roll making sure side of tortilla are kept folded inward.
  • 3
    Lay tortilla seam side down in baking pan. Continue with other tortillas until pan is completed. Sprinkle with green onions. Cover with enchilada sauce. Cover top completely with cheddar cheese. Cover with aluminum fold that has been sprayed on the inside with cooking spray (so cheese will not stick) and bake approximately 20 minutes.
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