Pinto Bean Enchiladas

Course Entrees
Difficulty Moderate
Pulse Type Beans
Specialty Diet Vegetarian
Category Feeling Stuck at Home? Travel the World From Your Kitchen with Pulses
Cook Time 40 minutes
Total Time 40 minutes
Servings 5


  • 1 onion diced
  • 1 cup celery diced
  • 4 15 oz cans pinto beans or kidney; drained and rinsed
  • 1 package taco seasoning
  • 1 bunch green onions sliced
  • 1 16 oz can enchilada sauce green or red
  • 2 cups cheddar cheese or pepperjack; shredded
  • 1 bunch cilantro chopped
  • 2 tbsp cooking oil
  • 1 tomato diced
  • 12 tortillas corn

Optional Toppings

  • sour cream low-fat
  • salsa
  • jalapeno pepper
  • olives sliced


  1. Pre-heat a large saute pan over medium heat.
  2. Once hot, add 2TBSP Vegetable Oil
  3. Add the diced onion and diced celery and saute for 2 minutes.
  4. Add the rinsed and drained Pinto Beans, taco seasoning mix, and ½ cup enchilada sauce, half of the sliced green onion. Cook for an additional 2 minutes stirring to blend all ingredients. Remove from heat, and set aside.
  5. Add half of the sliced green onion, 1 cup shredded cheese and half of the chopped cilantro to the Pinto Beans and mix well, and set aside.
  6. Pre-heat oven to 375 degrees.
  7. Add 2 Tbsp. canola oil to a large pan over medium heat. Add 1 large diced onion and 4 stalks diced celery and sauté for 2 min.
  8. Stir in 4 (15 oz) cans drained and rinsed pinto beans, ½ cup enchilada sauce, 1 package taco seasoning mix, and ½ bunch thinly sliced green onions. Cook for 2-4 min, or until beans are warmed.
  9. Stir in the other ½ bunch of thinly sliced green onions, 1 (4 oz) can drained sliced olives, 1 cup shredded cheddar cheese, and ½ cup chopped cilantro. Remove pan from heat.
  10. Pour ½ cup enchilada sauce into the bottom of a large baking dish. Scoop 1-2 Tbsp. pinto bean mixture into corn tortillas and roll tightly. Place tortilla seam-side-down in baking dish and repeat with remainder of corn tortillas. Pour an additional ½ enchilada sauce on top of dish and sprinkle with ½ cup shredded cheddar cheese.
  11. Bake for 20-25 min, or until cheese is bubbly and edges of corn tortillas are slightly browned. Remove from oven and sprinkle with ½ cup fresh cilantro. Serve and enjoy!