Description
These Refried Bean Enchiladas with Fresh Pico are the best of all worlds! They call upon pantry staples and fresh ingredients and make for a comforting combination of flavors and textures. Creamy, cheesy refried bean enchiladas get topped with a fresh pico de gallo made from cherry tomatoes and lots of fresh lime juice! It’s a fiesta for the tastebuds!
Ingredients
Scale
For the Filling:
- ½ tablespoon oil
- 1 onion, diced
- 1 bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can vegetarian refried beans
- 1 (4-oz) can chopped green chiles
- Salt and pepper, to taste
- Hot sauce, to taste (optional)
For Assembly:
- Nonstick spray
- 1 (8-oz) package/can of enchilada sauce (I like green)
- 10 flour tortillas
- 4 oz grated Monterey Jack cheese
- 4 oz grated sharp cheddar cheese
For the Pico:
- 2 cups halved cherry or grape tomatoes
- 1 jalapeno pepper, seeded and diced
- ½ of a small red onion, finely diced
- 2 scallions, diced
- 1 tablespoon red wine or apple cider vinegar
- Juice of 2 limes
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
For the Filling:
- Heat a large skillet over medium heat and add the oil. Once hot, add the onion, peppers, and spices. Season with a little salt and pepper and cook, stirring frequently, for 5 minutes or until the vegetables are starting to soften.
- Add the pinto beans to the vegetables and stir to combine.
- Place the refried beans and green chiles in a large mixing bowl. Add the warm vegetable mixture and stir to combine everything. Season, to taste, with salt and pepper. Add a dash or two of hot sauce as well if you like things spicy.
To Assemble:
- Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- Pour a third of the enchilada sauce over the bottom of the baking dish and spread it out evenly.
- Place a tortilla on your working space and fill with roughly ⅓ cup of the refried bean filling. Roll the tortilla up and place seam-side down in the baking dish.
- Continue until all the tortillas have been filled and rolled.
- Pour the remaining enchilada sauce over top of the rotrillas and spread it out evenly. Top with the grated cheeses.
- Wrap the baking dish with tin foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes or until the cheese is melted and gooey and the sides are bubbly.
- Allow to cool slightly before topping with the fresh pico and serving warm.
For the Pico:
- While the enchiladas are baking, make the pico by combining the tomatoes, jalapeno, onion, scallions, vinegar, and lime juice in a mixing bowl.
- Add in chopped cilantro and season, to taste, with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: vegetarian
Keywords: refried bean enchiladas, vegetarian enchilada recipe, vegetarian refried bean enchiladas, pico de gallo recipe, cherry tomato pico de gallo, bean enchiladas