15 Bean Enchiladas Recipe – Cajun Hurst Beans

by Erin, The $5 Dinner Mom on January 18, 2012

Melt in your mouth enchiladas…

Yep, these are those.

I’ve made all kinds of enchiladas over the years. But never with a random mix of beans like this. Hurst Beans sent me a few bags of beans to cook with and experiment with…and it took me all over 2 seconds to know that I’d use the Cajun 15 Bean Soup mix to make some Cajun-kickin’ enchiladas.

The beans are cooked in the Cajun seasoning packet, and they soak up the Cajun goodness…that then comes out in your enchiladas.

These did not last long in our house…between my husband and I…we had the pan cleared out after a lunch and a dinner. And we ended up fighting (nicely!) over the last 2 enchiladas. Because he got the last of the Creamy Chicken and Spinach Enchiladas, I got the last of these.

Fair enough!

Cook the beans. Then add to a bowl and mix with diced tomatoes, taco seasoning, and some Mexican cheese.

Be sure to drain the tomatoes well. We want to avoid runny enchiladas.

Toss it all together.

Spoon into corn tortillas, roll and place into baking dish, seam side down.

Spread the tomato sauce on top. Sprinkle with remaining cheese.

Ready for the oven…and then for you to devour!

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15 Bean Enchiladas

Yield – 12 enchiladas, 4 to 6 servings

Preparation Time – 15 minutes to assemble enchiladas

Cooking Time – 1 1/2 hours for the beans, 25 to 30 minutes for enchiladas

Ingredients

  • Sauce
  • 15 oz can tomato sauce
  • 1 Tbsp taco seasoning
  • Enchiladas
  • 3 cups cooked beans, recommend 15 Bean Soup Cajun beans from Hurst Beans
  • 1 15 oz. can diced tomatoes, well drained
  • 1 1/2 cup mild cheddar cheese
  • 2 Tbsp taco seasoning
  • 12 corn tortillas
  • 2 cups Mexican blend shredded cheese

 

Directions

  • Cook the Cajun flavored 15 Bean Soup mix. Drain.
  • Preheat oven to 350. Lightly grease 9×13 inch glass baking pan.
  • Prepare the tomato sauce by mixing the taco seasoning into the sauce.
  • In a medium bowl, combine the cooked beans, diced tomatoes, cheese and taco seasoning. Spoon into the corn tortillas. Roll and lay seam side down in the prepared baking dish. Repeat until use all 12 tortillas.
  • Pour the taco-tomato sauce over the top. Then sprinkle the Mexican blend shredded cheese over the top.
  • Bake in the preheated oven for 25 to 30 minutes, or until sauce is bubbling and cheese has melted.
  • Let cool slightly before cutting and serving.
  • Serve 15 Bean Enchiladas with salad, corn cobs or other favorite side dish.
Disclosure: This post is part of the Hurst Beans campaign. I was provided with ingredients for cooking and compensation. Recipes are my own invention. Opinions are my own. Giveaways are for you!

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{ 9 comments… read them below or add one }

Tabitha (a.k.a. Penny) January 18, 2012 at 10:49 pm

These sound incredible. I am hoping I can find those beans around here! Thanks for the recipe. I’m pinning it to my Main Dishes board. YUMM!

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Muniyrah January 24, 2012 at 11:45 am

I all ready made the homemade ranch dressing and it was dynomite! I’m going to the store now to get the ingredients to make the taco seasoning for the enchiladas.

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Amand Mouton January 31, 2012 at 1:17 pm

OMG this is yummy! I have a very picky eater for a husband and even more of a picky eater for a 3 yr old. I made this on Sunday for dinner last night. My husband cleaned his plate and said it was really good and how much he liked it. My vegan neighbors loved it. Their kids ate almost all of it. I sent what I coul dnot fit into my pan home with my brother. He sent me a text last night say how good it was while I was waiting on ours to warm up in the oven. So far many comlipents. It is even better reheated for lunch the next day. I will so make this again. Thanks!

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Amand Mouton January 31, 2012 at 1:18 pm

compliments

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Tiffany February 24, 2012 at 1:58 pm

Is this spicy at all? I’m thinking of making this for a group Sunday night, but I’m not sure if the “cajun” would be something everyone would like…

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Jennifer March 13, 2012 at 3:57 pm

Got lazy and didn’t feel like rolling them so doubled the sauce and make an enchilada lasagna style dish. Turned out great and was super quick. Family loved it.

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Courtney December 30, 2012 at 8:18 pm

Is there something wrong with the site? I am trying to locate the recipe for the Cajun Hurt Bean Enchiladas but I am not able to get to it…

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Jen M January 1, 2013 at 8:14 am

I love enchiladas and was thrilled to try 15-bean Enchiladas! Instead of the tomato-based sauce in your recipe I found a great recipe for making your own Enchilada sauce on the cooking blog Chickens in the Road . It’s cheap and delicious! I just cut the chili powder in half and used chicken broth. Next time I will probably double it for this. Also made my own Cajun seasoning and used the taco-flavored tomato sauce to mix in with the beans. Used a helluva-lot of cheese but came out delicious! More work, but delicious!

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Jane Meulink October 14, 2013 at 10:43 am

Are Hurst Beans a regional product? I live in the western suburbs of Chicago and I’ve never seen them in the grocery stores around here.

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