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You are here: Home / Recipes / Quick Bean and Cheese Enchiladas

Dinner Mexican Food

Quick Bean and Cheese Enchiladas

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Would you believe me if I told you that you could make enchiladas in about 15 minutes? It’s true! I sometimes make my boys bean and cheese roll ups in the microwave that take about a minute to prepare, and it occurred to me the other day that I could use the same method for enchiladas.

All you need is about 10 minutes to prepare these cheesy little devils, then pop them under the broiler for  5 minutes. These easy enchiladas will make you very happy in the kitchen and at the table!

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Quick Bean and Cheese Enchiladas: Ready in 15 minutes!
With the help of your microwave, you can make tasty enchiladas in 15 minutes!
Votes: 5
Rating: 2.8
You:
Rate this recipe!
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 15 ounces canned enchilada sauce (red or green, whichever you like!)
  • 8 soft-taco sized tortillas
  • 2 1/2 cups shredded Mexican blend cheese
  • 1 can seasoned black beans rinsed and drained
  • shredded cabbage sliced avocado, and sour cream (optional)
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 15 ounces canned enchilada sauce (red or green, whichever you like!)
  • 8 soft-taco sized tortillas
  • 2 1/2 cups shredded Mexican blend cheese
  • 1 can seasoned black beans rinsed and drained
  • shredded cabbage sliced avocado, and sour cream (optional)
Votes: 5
Rating: 2.8
You:
Rate this recipe!
Instructions
  1. Preheat oven broiler on high. Spray a 9 x 13" pan with cooking spray.
  2. In a small saucepan, bring enchilada sauce to a simmer on your stovetop. (Cover to speed up the heating process and prevent splattering.)
  3. Pour 1/2 c. enchilada sauce in the bottom of the baking dish, and swirl it around to cover the bottom.
  4. Place a tortilla on a microwave-safe plate. Spread 1/4 c. shredded cheese over the tortilla, and sprinkle 2 tbsp. of black beans over the cheese. Microwave for 20-30 seconds, until the cheese is melted. (To save time, assemble the next tortilla on another plate while the first one is heating.)
  5. After microwaving, carefully roll the tortilla into a tube, and lay it seam-side down in the baking dish. Repeat these assembling/microwaving/rolling steps for all eight tortillas.
  6. Pour the hot enchilada sauce over the rolled enchiladas, and sprinkle about 1/2 c. cheese over the top. (You can use more cheese on top if you like of course!)
  7. Place baking dish under the hot broiler for about 5 minutes, until cheese is melted and bubbly.
  8. Serve on a bed of shredded cabbage topped with sliced avocado if desired. Enjoy!
Recipe Notes

If you don't want to use your microwave, you can use a hot skillet instead. Place the tortilla in the skillet, top it with cheese and beans, and heat until cheese is melted. (Be very careful rolling the tortillas because this method gets them even hotter than the microwave!)


6 Comments

Comments

  1. Pamela @ Brooklyn Farm Girl says

    August 25, 2013 at 11:42 am

    I have this can of enchilada sauce that I have been pondering what to do with.. looks like I know now! :)

    Reply
    • The Weary Chef says

      August 25, 2013 at 10:05 pm

      I hope you like this if you try it. Nothing not to like about beans, cheese, and sauce ;) Thanks for coming by, Pamela!

      Reply
  2. Julie @ This Gal Cooks says

    August 25, 2013 at 10:23 am

    Enchiladas are one of my favorite Mexican dishes. Quick and easy is even better. Love that avocado on top! Yum!

    Reply
    • The Weary Chef says

      August 25, 2013 at 10:04 pm

      Thanks, Julie! I love enchiladas too but usually think if them as a 45+ minute dish. I was excited to come up with this quick version for nights I don’t have much time or energy!

      Reply
  3. cookingwithcurls says

    August 23, 2013 at 8:39 pm

    Yummy…and so easy! That’s perfect Andi. Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board. Have a wonderful weekend and please join us next Friday.

    Reply
    • The Weary Chef says

      August 23, 2013 at 9:47 pm

      Thanks for having me and for the pin! I need to make these again and take better photos because I don’t think this recipe is getting the love it deserves. I blame the sun going down earlier. I’ve got to figure out something for night photos SOON!

      Reply

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