Cheesy Bean Enchiladas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 814.2 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 9.8 g
  • Protein: 10.9 g

View full nutritional breakdown of Cheesy Bean Enchiladas calories by ingredient
Submitted by:


Weight Watcher: 4 points per enchilada Weight Watcher: 4 points per enchilada
Number of Servings: 12


    1/2c flour
    1/2c nutritional yeast
    1 teaspoon salt
    1 teaspoong onion powder
    1 teaspoon garlic powder
    2 cup water
    1 teaspoon mustard
    4 tablespoon margarine
    12 tortillas
    3 cups enchilada sauce
    3 cups pinto beans, drained
    3 cups black beans, drained
    2 medium onions, chopped
    1 cup corn
    1/4 cup chopped cilantro
    8 oz. green chilies
    1/2 cup Pace Picante Sauce, Medium Cilantro


In medium-large saucepan, combine flour, nutritional yeast, salt, onion powder and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, corn, cilantro, green chilies and picante sauce to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Warm tortillas in microwave for 40 seconds. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.

Serves: 12 ( 1 enchiladas each)

Number of Servings: 12

Recipe submitted by SparkPeople user PRECIOUS1166.

Rate This Recipe