Bean Enchiladas

Bean Enchiladas

November 15, 2016
1 Review (2.00 out of 5)
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Serves 4

The beans and the whole wheat tortillas transform this dish into a high fiber, yummy dish.


  • 14 Ounces
    can red beans, drained, rinsed, mashed
  • 2 Cups
    cheddar cheese, grated
  • 1/2 Cup
    onion, chopped
  • 1/4 Cup
    black olives, sliced
  • 2 Cups
    tomato sauce
  • 2 Teaspoons
    garlic salt
  • 8
    whole wheat tortillas


  1. Preheat oven to 350F degrees.

  2. In a medium bowl, combine the mashed beans, cheese, onions, olives, one cup tomato sauce, and garlic salt.

  3. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place enchiladas in large baking dish.

  4. Spoon remaining tomato sauce on top of the filled tortillas. Sprinkle with additional cheese, if desired.

  5. Bake for 15 to 20 minutes or until thoroughly heated.

1 review for Bean Enchiladas

  1. Krystle


    Don’t cook this as it is or you’ll throw out perfectly good food. Raw onion and olives… yum…

    1) pull out a fry pan. COOK the onion until soft, throw in a bit of garlic, cook a few seconds more, add some tomato paste (really, it takes a few minutes!)

    2) Add some paprika and cumin (if not in flare, if so, avoid)

    3) Add beans (double what the recipe says or you’ll have super skinny enchaladas) and tomato passata. Season with salt and pepper.

    4) Get oven-proof dish. Spoon mixture into wholewheat tortillas (or white flour if in flare), and roll into cigars (I fold the ends in and wrap like a burrito)

    5) Spoon any remaining tomato mix on top, and sprinkle with cheese.

    6) Bake for 20 mins at 180°C

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