Tuesday, July 13, 2010

Bean Enchilladas

Found this recipe in an old cookbook of mine about low-fat eating. It was a revolutionary cookbook 20 year ago... I think this recipe sounds interesting, though WE'LL be tweaking it as we roll!

Bean Enchiladas
1 14 oz can black beans
1 14 oz can pinto beans
1 tsp cumin
1 tsp chili powder

1 cup cheese - montery jack or mexican blend would be great

8 flour tortillas

place beans in mixing bowl and mash coarsely with a potato masher (you could use a food processor, Barbara!), Add the spices
Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds to make them easy to bend. Divide the bean mixture onto the tortillas and then the cheese. Roll closed, place seam side down into a sprayed 9 by 13 baking dish. Cover with foil and bake at 350 ddegrees for 20 minutes.

I'm planning to top these with salsa as they come out of the oven. You could also cover with an enchilada sauce prior to baking if desired. Probably not green enchilada sauce, however.


  1. wow, totally impressive. tried it for lunch today, no sauce, just tossed a few sprinkles of cheddar on top of the rolled tortillas. Yum, we both enjoyed.

  2. ok, finally put my picture up. I followed your recipe Kim, and seriously how can one go wrong with black beans? I decided to top mine with white corn and black bean salsa. yum