An innovative version of the classic Italian stew uses chickpea lasagna sheets that have been “badly cut” (maltagliati) and boiled with cranberry beans.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- cooking spray
- 2 (16 ounce) cans refried beans
- 2 cups shredded Mexican cheese blend, divided
- ½ cup chopped onion
- 12 (6 inch) corn tortillas
- 2 (10 ounce) cans red enchilada sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
- Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce. Spoon bean filling down the middle, then wrap tortilla around filling. Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
- Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
- You can use flour tortillas instead of corn and green enchilada sauce instead of red.
- For a vegetarian version, use refried beans that do not contain lard.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 12 g |
| Protein | 23 g |
| Saturated Fat | 11 g |
| Sodium | 1056 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I love the simplicity, this was good to make and teach the kids. We did finely chop a green jalepeno into the sauce to enhance the flavor. I would have made home made sauce and beans, but i’m finding ways to get the kids cooking so it wont be overwhelming. We added pulled pork and spanish rice for the sides (had to please the carnivore of the group!
No I think it’s great as written. Very tasty. So very easy to make!
I turned this into a casserole and it is awesome! I added a little bit of canned chicken and some frozen corn with black beans to the refried bean mix. Otherwise, it’s as written. Absolutely phenomenal.
My son was craving Taco Bell and i told him I’d whip him up something at home. Found this recipe. Topped them with sour cream, shred lettuce and guac. They were devoured. Thanks 4 the recipe.
Very good! Bit hit with the husband!
Not the best but good enough. It was bland with just refried beans and cheese so next time I’ll add something more. I’m going to make it again one of these days.
Yummy
I made it but these were my changes. Green enchilada sauce instead of red. 3 cups added shredded chopped chicken to bean mixture. Added 4 oz diced green chilies for bean mix. half and half corn and flower tortillas. Put leftover bean chicken mixture in freezer for future use. Added side dish Jasmine rice 2 cups 1 tablespoon garlic salt 1 teaspoon dried parsley 1 teaspoon olive oil in a rice cooker nice fluffy non sticking rice. This is a quick east and tasty recipe that you can play with.
The ingredients came out to fill all 12 tortillas which I like. It was good!
I followed the recipe exactly. Other reviewers said it was a good starter recipe. I agree. As is it is ho-hum. May have been the brand of beans and enchilada sauce. Won’t make again.
I used black refried beans, green enchilada sauce and added diced tomatoes to pan around enchiladas so not to make too mushy. Yum! Super fast and easy
I made a vegan version mixing Daiya Cheddar Style Shreds with grated Chao slices. I also used 1 can each of refried beans and black beans. Very yummy!
A good concept, but I found the canned enchilada sauce too bland for our taste. I will try it again with homemade sauce and I bet it will be terrific.
Made this as the recipe specified, although I substituted flour tortillas for the corn (didn’t have any corn tortillas on hand). The flour tortillas change the consistency that some may not like, but I like them. Super easy, and very good! Even my husband, who is not crazy about “meatless” meals thought it was good. Also liked the fact that it came together very quickly. Will definitely make again.
We did corn instead of onion (purely out of not wanting to chop an onion since the kids were impatient!) and it was delish!
Everyone loved these enchiladas! I added some cream cheese and extra Mexican shredded cheese. The recipe produced a large amount of enchiladas so we had enough for four people plus! A definite favorite.
I will make it again.
My family liked this recipe. I added roasted red pepper and one roasted jalapeno. The next time I make it, I may use less beans and add corn or some other vegetable to add texture.
Loved this recipe! Didn’t change a thing!
A great meatless meal even for the ‘I want meat’ man. I used flour tortillas.
Will make again