Pinto Bean and Rice Enchilada Bake
This delicious and hearty enchilada bake is made with pinto beans, rice, and a flavorful enchilada sauce.
Ingredients - Serves 6
- Smoked paprika - 1/2 teaspoon
- Garlic powder - 1 teaspoon
- Ground cumin - 1 teaspoon
- Salt - To taste
- Chopped cilantro - 1/4 cup
- Chopped green onions - 1/2 cup
- Diced tomatoes - 1 cup
- Shredded cheddar cheese - 2 cups
- Corn tortillas - 12
- Enchilada sauce - 2 cups
- Cooked rice - 2 cups
- Cooked pinto beans - 2 cups
Let's Get Started
- Preheat the oven to 375°F.
- In a large bowl, combine the cooked pinto beans, cooked rice, enchilada sauce, diced tomatoes, chopped green onions, chopped cilantro, salt, ground cumin, garlic powder, and smoked paprika. Mix well.
- Spread a thin layer of the bean and rice mixture on the bottom of a baking dish.
- Layer 6 corn tortillas on top of the mixture, overlapping them slightly.
- Spread another layer of the bean and rice mixture on top of the tortillas.
- Sprinkle half of the shredded cheddar cheese on top of the mixture.
- Repeat the layers with the remaining tortillas, bean and rice mixture, and shredded cheddar cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Garnish with additional chopped cilantro and serve hot.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 12g
- Carbs: 60g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g