Claudia and Hans Make Stuff

Healthy can be delicious. Please like, rate, and leave a comment!

Restaurant-Quality Cheese & Bean Enchiladas

1 Comment

Everybody has a comfort food. Our comfort food is homemade cheese & bean enchiladas. Not just the enchiladas but the whole meal as served in a Mexican restaurant. For a week night dinner this dish includes: cheese and bean enchiladas, refried beans, and Mexican rice served with Coteja cheese.

Ingredients for the enchiladas:
8 medium flour tortillas (8-inch)
1 1/2 can refried pinto beans (We love the organic refried pinto beans from Trader Joe’s)
shredded Mexican cheese mix
1 small can enchilada sauce

Preparation of enchiladas:
1. Use about one tablespoon of refried beans and spread in the center of one tortilla.
2. Sprinkle beans with shredded cheese.
3. Tug the sides of the tortilla in and roll the tortilla.
4. Place in oven-safe glass dish. It is best to spread a little bit of enchilada sauce on the bottom of the glass dish to prevent sticking. Layer the rolled tortilla with the seam down into the glass dish.
5. Repeat steps 1-4 for the remaining tortillas.
6. Pour enchilada sauce over the rolled up tortillas. It maybe helpful to use a knife to gently lift each one and allow sauce to go in between each. Sprinkle with cheese on top.
6. Preheat oven to 350 F. Bake for 30 minutes.

Ingredients for Mexican rice:
1-2 tablespoons olive oil
1 cup long-grain white rice
1 cup salsa, blended
1 cup water
1 veggie bouillon cube

Preparation of rice:
1. Rinse the rice under running water. This will remove the starch and make the rice very fluffy.
2. Heat oil in dutch oven on stove. Check for the temperature of the olive oil by dropping a couple kernels of rice into the dutch oven. If they start to sauté right away, the temperature of the oil is at the correct temperature.
When the correct temperature has been reached, add the rice to the dutch oven. Stir frequently and sauté the rice until it appears translucent.
3. Add the water, salsa, and veggie bouillon cube. Heat until simmering while stirring constantly. Once the mixture is simmering, turn off the stove. Move the dutch oven into the oven at 350 F. Cook rice for 30 minutes. Stir once at 15 minutes.

Ingredients for refried beans:
1 tablespoon olive oil
1/4 onion, chopped
1/2 teaspoon green chilies
1 1/2 cans refried beans
taco seasoning (we use our homemade taco seasoning

Preparation of refried beans:
1. Heat olive oil in small pot. Once oil is hot, sauté onion until translucent.
2. Add beans, sautéed onion, and green chilies into blender. Blend until smooth.
3. Transfer bean mixture back into small pot. Heat slowly. Add taco seasoning to taste.

Serving of food:
1. Heat plates briefly in oven.
2. Arrange enchiladas, rice, and beans. Sprinkle with Coteja cheese.
3. Enjoy =)


Cheese&Bean enchilada dinner_14_small


One thought on “Restaurant-Quality Cheese & Bean Enchiladas

  1. Pingback: Veggie Burrito–Can’t Believe It’s Homemade | Claudia and Hans Make Stuff

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s