Bean & Cheese Enchiladas

If I had to choose a favorite cuisine, it would be Mexican. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Sadly, our only local Mexican restaurant closed it’s doors a few months ago – which means we have to drive 40 minutes north or south to go out…and that’s really sucked this time around as far as pregnancy cravings are concerned.

I already have a few really good enchilada recipes up my sleeve, but sometimes you just need something super-quick and easy. That’s where these bean and cheese enchiladas come in. I almost always have all the ingredients on hand to make them, they come together quickly, and they’re filling and delicious.

If you’re worried about spice, don’t be – they aren’t spicy. The green chilies are very mild, but add a nice bite of flavor. I wrote the recipe using canned pinto beans, but I’ve been soaking my own beans lately and doing it the “old-fashioned” way. If you’re down with that – you’ll need about 3 cups of dried beans. I’ll cook them with a smoked ham hock, ham base, or some bacon for a little extra flavor. But,  rest assured they’re great with canned beans too! Also, take a few minutes and make your own enchilada sauce. It literally takes less than 5 minutes to throw together, and the results are so much more delicious (and economical!) than the stuff from the can. Just saying…

They’re gooey and delicious with the use of flour tortillas and plenty of cheese. We all really loved them, Andrew declaring that they’re his second favorite enchiladas – right behind the beef. Which is really saying something considering that my chicken version was the favorite meal in the house for quite a few years!

5 Comments

  1. Posted April 2, 2014 at 2:32 PM | Permalink

    I’m with you, Mexican food is probably my favorite cuisine! I love how quick and easy this recipe is, great for an easy weeknight dinner!

  2. Posted April 4, 2014 at 9:34 AM | Permalink

    Yum! I made enchiladas a couple of weeks ago for the very first time and was surprised at how EASY and quick it was! My husband is from Texas and we live in Massachusetts and, since his palette for good Mexican food is very refined, we tend to just make our own (good Mexican in New England doesn’t exist!). Thanks for the recipe, I’m excited to try this out!

  3. Kim in MD
    Posted April 4, 2014 at 5:24 PM | Permalink

    I love Mexican food! I can’t wait to try these enchiladas.

  4. Posted April 19, 2014 at 8:50 AM | Permalink

    I have been on quite a Mexican food kick lately. These sound excellent!

  5. Amy
    Posted April 21, 2014 at 12:51 AM | Permalink

    Just made these for dinner tonight. They turned out excellent and super easy to make. Even my boyfriend who isn’t a vegetarian thought they were great. Thanks for the recipe 🙂

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