Let’s face it, Enchiladas are delicious, but rolling them can be so much work. One of our readers, Rebecca showed us a great way to enjoy the taste, without the time.


Layered Pinto Bean Enchilada

Layered Pinto Bean Enchilada


  • 9 -10 corn tortillas (6 inches each)
  • 1/2 - 1 Tbsp. olive oil
  • 1 cup onions, thinly sliced
  • 1 tsp. mild chili powder
  • 1/2 tsp. cumin powder
  • 1/4 tsp. allspice
  • 1/4 tsp. sea salt
  • freshly ground black pepper to taste
  • 2 - 2 1/2 cups white button mushrooms, sliced
  • 1 1/3 cups Randall Pinto Beans, rinsed and patted dry
  • 2 Tbsp. freshly squeezed lime juice
  • 2 medium avocados, peeled and pitted (about 1 - 1 1/2 cups)
  • 1 tsp. sea salt
  • 16 oz prepared enchilada sauce, red or green
  • 8 oz shredded Mexican cheese blend
  • 1/2 c fresh cilantro leaves, chopped (optional)


  1. Preheat oven to 400. Place tortillas in a 8x12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling. In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes. Increase heat to medium-high, add mushrooms and beans and saute for 5-6 minutes, tossing once to twice. Immediately toss in lime juice and remove from heat to slightly cool. In a large bowl, mash avocado and salt - this can be chunky. Add veggie saute and lightly mix to incorporate. Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm. In the same baking dish, pour half of sauce evenly over bottom. Spread 1/4-1/3 cup avocado-veggie mixture on each tortilla and lightly sprinkle with cheese lay flat in baking dish, Continue to layer tortillas, filling and cheese. Pour remaining sauce over top, and cover with aluminium foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges. If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese. Sprinkle with cilantro and serve. Serves 4.
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