How To make Enchilada Bean Bake
2 Cloves garlic
minced
1/2 C onion :
chopped
1/2 C mushrooms -- chopped
1/4 C water
2 C beans
1 1/2 C stewed tomatoes
1/2 C red wine
1 Teaspoon chili powder
1 Tsp cumin
1/2 C fat-free cottage cheese
1/4 Cup fat-free plain yogurt
1/4 C cheddar cheese -- shredded
5 corn tortillas
Preheat oven at 350. Prepare a 2 quart casserole dish with cooking spray. In a skillet over low heat, cook garlic, onion, and mushrooms in 1/4 cup water until tender. Add beans, tomatoes, wine, chili powder, and cumin. Heat over medium-high heat until boiling; reduce heat and simmer about 30 minutes or until most of liquid is gone. Using a potato masher, mash beans thoroughly. In a bowl, mix cottage cheese and yogurt; set aside. In prepared casserole dish, put a layer of tortillas, a layer of beans and a little cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 30 minutes or until bubbling.
How To make Enchilada Bean Bake's Videos
Vegetable enchilada casserole (Vegetarian Mexican tortilla casserole)
Vegetable enchilada casserole is a delicious vegetarian Mexican-style casserole with layers of vegetables, beans, cheese, enchilada sauce, and tortillas. If you are looking for some easy, comforting meatless dinner recipes to enjoy with friends and family, this veggie casserole recipe is perfect for you.
The full recipe is available at
Ingredients list
6-8 tortillas
1 cup cooked black beans
1 medium-sized red onion, finely chopped
1 cup chopped bell pepper
1.25 cups chopped zucchini
1.25 cups chopped eggplants
1 cup chopped button mushrooms
1 cup cherry tomatoes, halved
1 cup frozen corn kernels, fresh or canned be used too
1 teaspoon minced garlic
¼ cup roughly chopped cilantro
2 cups any melting cheese of choice
2 cups enchilada sauce
1 tablespoon olive oil
1 teaspoon chili flakes, adjust to taste
Salt to taste
Ground black pepper to taste
Vegetarian Enchilada Casserole
This Vegetarian Enchilada Casserole with onions, peppers, corn black beans, corn tortillas, and melty cheese is a perfect one-pan meal bursting with flavors! A hearty gluten-free meal that is ready in under 30 minutes for busy weeknights, potlucks, and dinner parties.
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Chicken Enchiladas
These Chicken Enchiladas make the ultimate comfort food meal! Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce! Super-easy and ready in just 35 minutes.
RECIPE:
If you love Mexican food like I do then look no further than my ultimate chicken enchiladas! Soft tortillas filled with a juicy and succulent chicken filling, plenty of cheesy goodness, and a flavor-packed red enchilada sauce. I love to top my enchiladas with slices of avocado, sour cream, and cilantro, it’s the perfect comforting family meal and I don’t know anyone who doesn’t love this recipe.
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Vegetarian kidney bean enchiladas/ Bean and cheese enchiladas
Vegetarian Kidney Bean Enchiladas- a delicious meat-free dish from Mexico. Loaded with beans, cheese, and a flavorful homemade enchilada sauce, this is a perfect dinner recipe that the whole family loves.
Full recipe is available at
Ingredients
Ingredients for Enchilada sauce
3 tablespoons all purpose flour
1 tablespoon Mexican chili powder
1 teaspoon cumin powder
1 teaspoon dried oregano
½ teaspoon garlic powder
Ground black pepper to taste
Salt to taste
2 tablespoons tomato paste
2 cups vegetable stock
1 teaspoon apple cider vinegar
3 tablespoons olive oil
Other ingredients needed
6 tortillas of medium size
3 cups cooked red kidney beans
1 small red onion finely chopped
3-4 garlic cloves minced
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 tablespoons red pepper paste or use the enchilada sauce
1.5 cups shredded mozzarella/ any cheese of choice
1 teaspoon Mexican chili powder
1 teaspoon cumin powder
Salt to taste
1 tablespoon olive oil
Protein-Packed Bean Enchiladas Recipe
Watch as Better Homes and Gardens shows you how to make this protein-packed bean enchiladas recipe! You won't even notice meat is missing from this enchiladas recipe as the ranging flavors of three different beans complements the sauce and melted cheese so well. Preheat your oven to 350 degrees for these easy enchiladas. Stack 16 6-inch tortillas on top of each other and wrap them tightly with aluminum foil. Bake these in the oven until they're warm after about ten minutes. For the bean filling of these Mexican enchiladas, add to a large bowl a 15-ounce rinsed and drained can of red kidney beans, a 15-ounce can of rinsed and drained pinto beans, and a 15-ounce can of rinsed and drained great northern beans. Add a 10 3/4-ounce can of condensed cheddar cheese or nacho cheese, give it a good stir, and you're ready to fill the tortillas. Spoon 1/4 cup of the filling onto each tortilla and roll it up, starting at the edge containing the filling. Place the tortillas in two ungreased rectangular baking dishes. Enchilada recipes aren't complete without a delicious sauce! In a small bowl, pour in a 10-ounce can of red or green enchilada sauce and an 8-ounce can of tomato sauce, stirring them together. Spoon the sauce evenly over the tortillas and cover them with foil. Bake the Mexican dinner dish for 30 minutes, then sprinkle with 1-1/2 cups of shredded Monterrey Jack cheese or cheddar cheese. Continue baking uncovered until the cheese is melted and bubbly. A sure family favorite, this enchilada recipe packs a flavorful punch even without meat!
Three Bean Enchilada Recipe:
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BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas
Today I am making cheesy ground beef enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort food my family loves. I am also making a pan of Mexican rice and a salad to make this a delicious enchilada dinner.
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Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
#comfortfood #enchiladas #simplymamacooks
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AND HASHTAG Simply Mama Cooks
⭐️ABUELA'S AUTHENTIC RED ENCHILADAS
⭐️BEEF AND CHEESE ENCHILADAS
⭐️ENCHILADAS SUIZAS
⭐️EASY MEXICAN RICE
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0:00 Intro
0:10 Ingredients
0:51 Cooking The Ground Beef
2:27 Prepping The Corn Tortillas
4:00 Enchilada Sauce Prep
8:00 Assembling The Enchiladas
11:07 Bake The Enchiladas
__________________________________
INGREDIENTS
1 lb ground beef (I used 97/3 lean to fat ratio)
1/4 cup diced onions
2 garlic cloves minced
1/2 tsp ground cumin
1/2 tsp salt
pepper to taste
14 corn tortillas
1/3 cup oil (for softening corn tortillas)
12 oz cheddar cheese (or Colby jack cheese)
ENCHILADA RED SAUCE INGREDIENTS
1/4 cup oil
4 tbsp all purpose flour
2 Tbls chili powder
1/4 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 Knorr brand chicken bouillon cube
2 cups (16 oz) water
**You can substitute the bouillon cube and water with
2 cups of chicken stock or broth
**If using chicken broth, be sure to adjust salt and seasoning to taste
**Bake in a 9x13 baking dish
**Preheat oven to 375 degrees F
**Bake covered for 20 minutes and then uncovered for 10 to 15 minutes.
ASY MEXICAN RICE RECIPE
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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Ulas Pakkan, Courtesy of Shutterstock, Inc.
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