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.
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!
- 15 oz can tomato sauce
- 1 Tbsp taco seasoning
- 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