Beans, Main Dishes, Recipes

{Green} Bean and Cheese Enchiladas

Sarah

Oops. After sharing that awesome guacamole salsa last week I never came back with these yummy vegetarian enchiladas! I was too busy finishing what I hope to be the FINAL draft of my thesis! Woohoo. But here they are now. GREEN enchiladas! How fun, methinks.

{Green} Bean & Cheese Enchiladas | The Pajama Chef

These enchiladas are pretty simple, but full of flavor. Refried beans–a healthy version–plus a dab of cream cheese for creaminess makes up the filling for the soft tortillas. Then these tortillas are basically bathed in that fresh guacamole salsa and topped with more cheese. Yum and yum and yum, right? Ben and I found them to be ridiculously addictive and filling… they were gone in three days, tops.

{Green} Bean & Cheese Enchiladas | The Pajama Chef

I know these enchiladas are far from traditional–no real enchilada sauce and flour tortillas instead of corn… but I hope you don’t mind too much, because they just taste so darn good. Plus they are pretty. Can’t beat pretty food! Enjoy! 🙂

{Green} Bean and Cheese Enchiladas
click to print

Ingredients:

  • 1 batch Guacamole Salsa
  • 2 1/2 cups refried beans – I used this awesome healthified version from Rachel Cooks
  • 4 ounces cream cheese – I used Neufchâtel
  • 8 soft tortillas
  • 4 ounces shredded cheese – I used half Extra Sharp Cheddar, half Monterey Jack

Directions:

Preheat oven to 350 degrees.

Spread 1 cup Guacamole Salsa in the bottom of a 9×13 pan.

In a medium bowl, stir together refried beans and cream cheese [microwave the beans first so the cream cheese melts]. Then divide the beans between the tortillas, roll up, and line in pan.

Top with another 1 1/2 cups Guacamole Salsa [or more if desired], then cover with shredded cheese.

Bake for 22-25 minutes or until heated through and cheese has melted.

Time: 30 minutes.

Yield: 4 servings.

Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans.

34 thoughts on “{Green} Bean and Cheese Enchiladas”

    1. thanks!! they are wonderful, rachel! i made a full batch last month and froze them. i did learn that it’s not a good idea to try to defrost them in a saucepan…can you say burned?!? haha. they’re definitely going to be a staple from now on.

      Like

      Reply

  6. I haven’t made homemade enchiladas at home in SO long! You’re reminding me how much I love them. I love guacamole everything and need to try your salsa my friend!

    Like

    Reply

  11. OK, these sound awesome! AT first I thought there was going to be green beans in them, so glad that the green only means the color! I’ve put green beans in Mexican food before and it’s good, but this is just way better.

    Like

    Reply

  16. Dear Pajama Chef, your pictures got me glued to the screen 🙂 Thanks a lot for the interesting recipe. Anything that has something to do with cheese, melts my heart away 🙂

    Like

    Reply
  17. Pingback: Easy Homemade New York Bagels | The Pajama Chef
  18. Pingback: Easy Whole Wheat Bread | The Pajama Chef

Thanks for visiting... I would love to hear from you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.