Gluten-Free Bean and Cheese Enchiladas

Indulge in these hearty and delicious Gluten-Free Bean and Cheese Enchiladas, a comforting twist on the classic Mexican favorite. Perfect for those avoiding gluten, this recipe features soft corn tortillas generously stuffed with a flavorful medley of black and pinto beans, seasoned with garlic, cumin, and fresh cilantro. Topped with rich enchilada sauce and gooey melted Monterey Jack cheese, these enchiladas are baked to golden perfection in just 25 minutes. Quick and easy to prepare, this dish is ideal for weeknight dinners or anytime you crave a satisfying vegetarian meal. Garnish with fresh cilantro and a squeeze of lime for a vibrant finishing touch, and pair with your favorite sides for a fiesta-worthy spread! Whether you're gluten-free or not, these enchiladas will quickly become a household favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 gluten-free corn tortillas
• 1 cup canned black beans, drained and rinsed
• 1 cup canned pinto beans, drained and rinsed
• 1.5 cups shredded Monterey Jack cheese
• 2 cups enchilada sauce
• 1 tablespoon olive oil
• 0.5 cup chopped onion
• 2 cloves minced garlic
• 1 teaspoon ground cumin
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 lime wedges

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or a little olive oil.

Step 2

In a medium skillet, heat olive oil over medium heat. Add chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Add minced garlic and ground cumin to the onion and cook for another 1-2 minutes until fragrant.

Step 4

Stir in the black beans, pinto beans, salt, and black pepper. Cook for 3-4 minutes until the beans are heated through, then remove from heat and stir in chopped fresh cilantro.

Step 5

Warm the gluten-free corn tortillas in the microwave for about 30 seconds to make them more pliable for rolling.

Step 6

Spread 1/2 cup of enchilada sauce evenly on the bottom of the prepared baking dish.

Step 7

On each tortilla, place a couple of tablespoons of the bean mixture and a generous sprinkle of shredded Monterey Jack cheese, reserving some cheese for topping.

Step 8

Roll up each tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Step 9

Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, until the cheese is bubbling and slightly golden.

Step 11

Remove from oven and let cool for a few minutes before serving. Serve the enchiladas hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1744.8g)

Amount per serving	% Daily Value*
Calories	2283.2

Total Fat 85.2g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 150mg	0%
Sodium 6081.8mg	0%
Total Carbohydrate 315.1g	0%
Dietary Fiber 55.0g	0%
Total Sugars 22.5g
Protein 96.8g	0%

Vitamin D 36IU	0%
Calcium 1820.7mg	0%
Iron 18.7mg	0%
Potassium 2727.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 16.0%

Carbs: 52.2%