Remove from oven and cool for 10 minutes before cutting and serving. Web Design by Jen Darrah |  Lugada theme by Illuminatheme |  Powered by Wordpress, I hope that you enjoyed your stay, and this little glimpse of my life here on the Eastern Shore. I already have a few really good enchilada recipes up my sleeve, but sometimes you just need something super-quick and easy. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Roll up and place in the baking dish. Pour enough enchilada sauce onto a small plate to cover. Just saying…. Bake for 30 minutes, remove foil, and bake for 15 minutes more until cheese is melted and started to brown. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. This recipe for pinto beans enchiladas is perfect for those days when you’re busy running errands and don’t have the time to cook a more complicated lunch or dinner. They’re gooey and delicious with the use of flour tortillas and plenty of cheese. Repeat with remaining tortillas, filling, and cheese. If you’re worried about spice, don’t be – they aren’t spicy. Garnish with sour cream and fresh chopped cilantro. It literally takes less than 5 minutes to throw together, and the results are so much more delicious (and economical!) For the sauce: Heat the oil in a large skillet over medium heat. Imagine soft flour tortillas, filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese. Add the beans and continue to cook for another 3 minutes. https://www.tasteofhome.com/recipes/refried-bean-enchiladas Also, take a few minutes and make your own enchilada sauce. If I had to choose a favorite cuisine, it would be Mexican. than the stuff from the can. Fold one side over filling, then continue to roll enchilada up like a burrito. To assemble tortillas, place about 1/4 cup bean and 3 Tbsp shredded cheese into each tortilla. Quickly dip both sides of each tortilla in … Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Spray a 9×13 inch baking dish with non-stick spray and set aside. I’ll cook them with a smoked ham hock, ham base, or some bacon for a little extra flavor. Add the can of green chilies and stir to combine. All rights reserved. Place olive oil in large skillet and bring to medium high heat. Pinto bean veggie enchiladas from my eBook Cooking with Legumes. But, rest assured they’re great with canned beans too! I wrote the recipe using canned pinto beans, but I’ve been soaking my own beans lately and doing it the “old-fashioned” way. Add the garlic and tomato paste and combine mash around to coat the beans in the paste, let cook until starting to brown – about 3 minutes more. © Copyright 2018 Tide & Thyme. Preheat oven to 375 degrees. I almost always have all the ingredients on hand to make them, they come together quickly, and they’re filling and delicious. Have any questions or comments? Combine shredded cheeses in small bowl and toss to combine. Fold in Bring to boil and reduce temperature to low. Add onion and cook until translucent, about 3 minutes. Working one at a time, spoon 2-3 tablespoons of the refried beans into the center of the tortilla, followed by a few tablespoons of shredded jack cheese and a teaspoon of the canned green chiles. Prep Time 30 minutes Cook Time 25 minutes Add the chicken broth and stir to combine. Remove 1 cup of the cheese mixture and set aside for topping enchiladas before baking. Tbsp olive oil 1 small onion, diced 2 (15 oz) cans pinto beans, drained
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