dinner
Bean Enchiladas
Ingredients, directions and serving information for Bean Enchiladas.
Original recipe text is provided in English.
Servings: 8
Total time: 36 min
Ingredients
- 4 cups canned pinto beans, low-sodium
- 1/2 cup Monterey Jack cheese, reduced-fat
- 1 tablespoon chili powder
- 8 (6 inch) flour tortillas
- salsa
Instructions
- Wash hands with soap and water.
- Place beans in a large bowl and mash coarsely with a fork or potato masher; stir in chili powder.
- Wrap tortillas in a damp paper towel. Microwave on high for 45 seconds, or until tortillas are soft and warm.
- Divide bean mixture among tortillas and spread down center of tortilla. Sprinkle cheese on bean mixture.
- Roll tortillas to enclose mixture.
- Spray a 9x13 inch baking dish with nonstick cooking spray
- Place enchiladas, seam side down, into baking dish.
- Cover with foil and bake at 350 °F for 20 minutes or until heated through.
- Serve warm with salsa.
Source-reported nutrition per serving
serving Size6" enchiladas
calories224 calories
protein10g
carbohydrate35g
fat5g
saturated Fat2g
fiber7g
sugar3g
sodium502mg
cholesterol5mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
