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!
Helpful Resources
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.
{ 4 comments… read them below or add one }
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!
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.
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!
compliments