For filling, in a large bowl, stir together beans and soup. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in eight ungreased to ounce au gratin dishes or two ungreased 2-quart rectangular baking dishes. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas. Bake, covered, about 20 minutes for the small dishes about 30 minutes for the large dishes or until heated through.
Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings. I really don't see how and of these fall under healthy eating when they are VERY high in sodium and sugar? Can't wait to hear what you think! This was delicious. My only comment on a possible change to the directions is that mine took a good 45 minutes to cook and still could have used a tiny bit longer in the middle.
Was I supposed to heat the frozen corn before making the filling? Thanks for this recipe, I'll definitely make it again! I think those would work just fine, Angela! You may just have to adjust the filling amount based on the size of the tortilla. Great question! I made this the other night for dinner. It was so easy and quick to make.
My family loved it! We like things on the spicy side, so I added diced jalapeno, fire-roasted tomatoes, and added adobo paste to my enchilada sauce. We topped with homemade pico de gallo and salsa!
I will definitely be making these again!! I put them seam side down and they worked great Thanks for pointing that out!! Thanks for leaving a review! I made this for my family of 5 last night! It was delicious! It did take me about 45 minutes to make, but I am kinda slow in the kitchen.
Thanks for the recipe, I will make this again! I didn't know, but I drained the black beans and the corn and it turned out great. I am so glad you enjoyed this recipe, Katy. Thank you for leaving a review - I really appreciate it!
So easy and delicious! My new go to Thursday night dinner since most things are pantry or freezer. My apologies - I've just updated the recipe card. Thank you so much for bringing that to my attention!! Better than any meat version I have eaten. How much of the cheese did you use inside versus on top? I used about 2 cups of sauce total and put 1 cup of cheese with the beef and beans, 1 cup on top.
They were delicious! Friend's Email Address. Your Name. Your Email Address. Send Email. Robyn Stone 4. Prep Time 10 mins. Cook Time 20 mins. Servings 6. Course Main Course. Cuisine Mexican. Author Robyn Stone Add a Pinch. Print the recipe Leave a Review. This easy beef and bean enchilada recipe comes together quickly for a delicious recipe perfect for a weeknight supper! Ingredients 1x 2x 3x. Instructions Brown ground beef over medium-low heat.
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