Beans of all sorts feature prominently into classic Mexican cooking, whether they’re slowly stewed or used in a bright, fresh salsa. This week, we’re focusing on one of the most popular dishes we know: enchiladas. A tender tortilla wrapped around savory filling, topped with sauce and smothered in cheese–what’s not to like? Here are some of our very favorite bean enchilada recipes:
This is your classic enchilada: pureed white beans mixed with cheese and chilis, wrapped in a flour tortilla and smothered in a sweet and savory red sauce and baked until gooey and brown. Top with more cheese and you’ve got a healthy, quick dish for a fraction of the price and calories as your favorite local Mexican restaurant.
This variation is hearty and filling without weighing you down. Completely vegetarian, this dish combines creamy pinto beans, meaty mushrooms and crunchy cashews with rich, buttery avocado. Leave this dish totally vegan by skipping the cheese, or splurge a little and cover with your favorite Mexican cheese. We like pepperjack for a little extra kick. Top with sauce, bake and devour this treat.
Definitely a more non-traditional recipe, this version of the enchilada mixes in dark, leafy kale with sauteed zucchini and of course, pinto beans. Add little jalapeno, a little lime juice and cumin, and you’ve got a dish that’s both familiar and totally new–not to mention healthy.
How do you like to eat your enchiladas?
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Beans Pinto Beans.