BEAN ENCHILADA RECIPE RECIPES

BLACK BEAN AND RICE ENCHILADAS RECIPE | ALLRECIPES

Black Bean and Rice Enchiladas Recipe | Allrecipes image

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Provided by Diane Manzella

Categories Mexican Recipes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

Nutrition Facts : Calories 322.1 calories, CarbohydrateContent 44.4 g, CholesterolContent 18.5 mg, FatContent 11 g, FiberContent 7.7 g, ProteinContent 12.8 g, SaturatedFatContent 4.7 g, SodiumContent 994 mg, SugarContent 3.1 g

HOT BEAN DIP RECIPE | ALLRECIPES

Hot Bean Dip Recipe | Allrecipes image

This bean dip is sooooo good. It is easy to make and is always a hit. I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips.

Provided by J. Van Liere

Categories Cheese Dips and Spreads

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 7 cups

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
½ (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
2 tablespoons dried parsley
¼ cup chopped green onions
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8x12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

Nutrition Facts : Calories 196 calories, CarbohydrateContent 8.6 g, CholesterolContent 42.7 mg, FatContent 14 g, FiberContent 2.5 g, ProteinContent 9.3 g, SaturatedFatContent 8.7 g, SodiumContent 356.8 mg, SugarContent 0.4 g

More about "bean enchilada recipe recipes"

WHITE BEAN CHICKEN CHILI RECIPE: HOW TO MAKE IT

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
From tasteofhome.com
Reviews 4.6
Total Time 03 hours 25 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 344 calories per serving

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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BEST BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS RECIPE

Serve these butternut squash and black bean enchiladas for a delicious family dinner. They're cheesy, baked to perfection, and great for feeding a crowd!
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 45 minutes
Category feed a crowd, weeknight meals, dinner

Preheat the oven to 350 ̊. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate. Pour the enchilada sauce into the skillet, reduce the heat to low and warm through. One at a time, hold the tortillas over a stovetop burner over medium heat to brown slightly, about 30 seconds per side. Set aside. Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping! Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving. Top with cilantro.

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REFRIED BEAN AND CHEESE ENCHILADAS RECIPE | ALLRECIPES

Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada …
From allrecipes.com

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BEST GREEN BEAN CASSEROLE RECIPE | ALLRECIPES

See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
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VEGAN BLACK BEAN BURGERS RECIPE | ALLRECIPES

This recipe is by far the absolute best vegan black bean burger I have ever tried. I added a little cauliflower to give it some depth and since I am from the Caribbean I added to some fresh hot pepper for spice. This is the first vegan burger recipe that I followed that came …
From allrecipes.com

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HOT BEAN DIP RECIPE | ALLRECIPES

This bean dip is sooooo good. It is easy to make and is always a hit. I make it for my Super Bowl party each year and it is always gone before half time!! Two cheeses and refried beans are baked with mild spices to create a creamy dip. Serve with tortilla chips.
From allrecipes.com

See details