Bean & Cheese Enchiladas

  We are trying to stretch our meat supply here a bit, until we know we can buy another side of beef and a pig for the freezer.  Soooo, that means for taco night, instead of 2 pounds of beef for taco meat, I am doing 1 pound of taco meat, and stirring in 1 can of drained and rinsed kidney beans.  Makes it go twice as far!  Also, I am serving everything with Baked Mexican Rice (recipe below) and chips & guacamole on the side, to help fill those little tummy’s up! 

  I have never “gone meatless” but when I saw this recipe on my friend Sarah’s blog, I knew I wanted to give it a shot.  My family didn’t miss it!  Well, that’s not entirely true, Dale did. He wished for some shredded chicken in his bean and cheese enchiladas, but totally understood what I was trying to accomplish and said it was still really good.  Score!

Bean & Cheese Enchiladas

adapted from a recipe by Sarah Seachris

(Click title for easy printable)

Bean & Cheese Enchiladas


  • * * * * * *
  • 16 ounces, weight Container Of Cottage Cheese
  • 15 ounces, weight Black Beans, Drained And Rinsed
  • Kosher Salt and Black Pepper To Taste
  • 6 whole Green Onions, Sliced Or 1/2 Cup Chopped Onion
  • 1-½ cup Shredded Cheese, Divided Use
  • 10 whole Wheat Tortillas
  • * * * * * *
  • 2 teaspoons Garlic Powder
  • 2 Tablespoons Chili Powder, Less If You Don’t Like It HOT
  • 2 teaspoons Kosher Salt
  • 2 Tablespoons White Vinegar
  • 15 ounces, fluid Tomato Sauce
  • 2 cups Chicken Broth

Preheat oven to 350*. Whisk cottage cheese until semi-smooth. (you can use a food processor if you have one) Stir in black beans, onions, 1/2 cup cheese, salt and pepper.
Prepare sauce by whisking together all ingredients in a large flat bowl. Dip each tortilla, one at a time into sauce, then fill with 2-4 Tablespoons of your bean mixture. Roll tightly and place seam side down in a sprayed 9×13 pan until finished. Pour remaining sauce over the top of the enchiladas and sprinkle with cheese.
Cover and bake for 45 minutes. Remove foil and bake 15 minutes longer.

Serve over a bed of Mexican Rice with Guacamole and chips on the side.

  We use brown rice for everything around here, so I am always looking for good recipes using it. This is a great side for your favorite Mexican dishes.

I love that it’s baked, which means no over cooked sticky rice!

Baked Brown Spanish Rice

{click recipe title for easy printable}

Baked Spanish Rice


  • 2-¼ cups Brown Basamati Rice
  • 2 cans (14 Oz Each) Chicken Broth
  • 1 can (10 Oz) Rotel Tomatoes With Chilies, Drained (you Decide How Hot You Want, We Did Original)
  • 1 teaspoon Chili Powder (less If You Don’t Like Heat)
  • 1 teaspoon Cumin

Preheat oven to 350F. Combine all ingredients in a 2 quart oven safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender. Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve.

Serve Enchiladas over a bed of this delicious rice!

Bean & Chz Ench (1)



Shared with The Ultimate Beans & Rice Linky Party