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I mentioned yesterday that I made Tiffany’s bean and cheese enchiladas the very day I saw her recipe. They were so good, I can’t even tell you.
But.
You know I can’t make any recipe just the way it’s written.
I made some adjustments, and I think they made the enchiladas.
Cheese and Onion Enchiladas
Ingredients
- 3 tablespoons butter, divided
- 3 large onions, sliced and separated into rings
- 1 can pinto beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can (15 ounces) tomato sauce
- a generous ⅓ cup taco seasoning
- 1 can (10 ounces) enchilada sauce
- 3-4 cups shredded cheese, Mexican blend
- 10 flour tortillas
- Salsa (we used pineapple & peach salsa; it really added a lot to the flavors)
- Sour cream
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.
- Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I use stainless steel pans, and I mashed the beans right in my skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.
- Mix the enchilada sauce with the remaining tomato sauce and spread about ½ cup in the bottom of a 9×13 pan.
- Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.
- Spread the remaining sauce over the enchiladas and top with additional cheese.
- Bake at 350 for 30 minutes.
Oh. my. goodness.
These enchiladas were so very good, and they were very filling. I can’t imagine that anyone would be able to eat more than two of them.
© 2010 – 2013, Tara Ziegmont. All rights reserved.
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{ 11 comments… read them below or add one }
Oh my goodness! The onions sound incredible and your enchiladas look wonderful! I love onions. I'm going to have to try them this way. Thanks for tweaking the recipe and making it even yummier!
These sound really yummy – and good for you too with all those lovely beans!
These sound really yummy – and good for you too with all those lovely beans!
I like that you used flour tortillas. I don't like corn tortillas much, so I don't usually like enchiladas much. I also think two kinds of beans sounds good. Yum!!
I didn’t give it any thought, actually. We normally buy flour tortillas, so that’s what we had. Are they normally made from corn?
Oh! Pineapple and peach salsa would be so heavenly with this! Love the 2 bean combination!
LOL! You are like me. I love tweaking..
This sounds delish!
Thanks for sharing! Have a great day!!
Sherry
These look absolutely delicious, I found you on Tasty Tuesday and am now following, hopefully you will stop by my site sometime.
Nichole @
http://carterfamilytable.blogspot.com/
I love enchiladas! Yumm!
http://www.inspired2cook.com/
Oh my goodness. Those look great! Just what I like!
These are super yummy, but a tad spicy for our tastes. I used homemade taco seasoning and toned it down a bit for us – but they were so yummy! They freeze really well too! I’ve made a large batch and froze half for later and they came out just as delish as the first half!
Thanks for the “keeper.”
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