Pinto Bean Enchiladas

Name: Pinto Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Ingredients: (2) 15oz cans pinto beans, drained; (2) 7 oz cans roasted diced green chiles; 16 oz Mexican blend shredded cheese, divided; 1 teaspoon garlic powder; 1 teaspoon cumin; 8 large flour tortillas; 16 oz jar salsa verde; 2 cups sour cream; For topping: cilantro, avocado, green onions, salsa

12tomatoes.com

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8

pinto beans enchiladas creamy

Ingredients

Remove All · Remove Spices · Remove Staples

(2) 15 ounces cans pinto beans, drained(2) 7 oz cans roasted diced green chiles16 oz Mexican blend shredded cheese, divided1 teaspoon garlic powder1 teaspoon cumin8 large flour tortillas16 oz jar salsa verde2 cups sour creamFor topping: cilantro, avocado, green onions, salsa

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 350 degrees F and grease a 9x13 baking dish.

Step 2

In a large bowl, add the pinto beans, chiles, 8oz of the cheese, garlic powder, and cumin. Stir until combined.

Step 3

Working one tortilla at a time, add two heaping spoonfuls of bean mixture and roll tightly. Place in the prepared baking dish seam side down and repeat until the dish is full.

Step 4

In a medium-sized bowl, combine the salsa verde and sour cream. Mix until smooth.

Step 5

Pour the sour cream mixture over the rolled enchiladas and sprinkle with the remaining cheese.

Step 6

Bake for 28-30 minutes or until bubbling and beginning to brown on top. Serve hot with desired toppings.