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Kid-Friendly Meatless Monday: Bean & Cheese Enchiladas

February 14, 2011

It’s Valentine’s Day, and my husband & I are heading out to dinner sans kiddies. The kids still want to partake in MM, so I threw together some super easy enchiladas that they love! I think this recipe came from Parents magazine, and its a tried & true dinner option in our house.

Here is the quick, easy & tasty recipe:


1 15oz. can of red kidney beans (black beans are yummy too), drained and rinsed

1 4 oz. can of diced green chile peppers, also drained

1/2 c. frozen whole kernel corn, thawed

1 tsp. chili powder

1/4 tsp. salt (I usually omit the salt)

1/4 tsp. ground cumin

1 3/4 c. shredded cheese – I use a four cheese mexi-blend

19 oz. can enchilada sauce – Go with mild for the kiddies

8 fajita-size flour tortillas


1. Heat oven to 375F. In a large bowl, mix beans, chilies, corn, chili powder, cumin and salt. Slightly mash the beans; stir to combine. Add 1 cup of cheese & 1 cup of enchilada sauce.

2. Spread 1/4 c. of the remaining ench sauce in the bottom of a 13x9x2 baking dish. Brush one side of the tortilla with ench sauce. Spoon 1/4 c. of the bean mixture into the center of the sauced side; roll up. Place enchilada in baking dish, and repeat with the remaining tortillas & bean mixture.

3. Pour remaining ench sauce over the top of the enchiladas to cover, and top with the remaining cheese.

4. Bake for 15 minutes; cheese will be melted and sauce will be bubbling a bit.

5. Serve as is, or add a dollop of sour cream on top. Enjoy!!!

One Comment leave one →
  1. March 28, 2012 7:53 pm

    I have made this several times now! It is a request from the 9 and 5 yr olds! Thanks for sharing!

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