This is an easy, healthy enchilada recipe that takes just minutes to make!
Transform the humble pantry-staple favorite – a can of beans – into a delicious and flavorful filling for your homemade enchiladas by simmering with our Smoky Latin flavor recipe starter and cooking sauce.
This high-fiber, heart-healthy filling gets wrapped up in any tortilla that you prefer – regular, corn, or alternative-flour tortilla of your choice (I love Siete’s cassava or almond flour tortillas to keep this recipe gluten and grain-free).
How to make an easy, delicious semi-homemade enchilada sauce.
Bonus recipe: the easiest homemade healthy enchilada sauce! Make your own “semi-homemade” enchilada sauce: combine a little bit more of our concentrated, multi-tasking Smoky Latin flavor recipe starter and cooking sauce with a bit of water and a little salt. YES – that is all it takes to make your own enchilada sauce at home! Like it a little more sweet? Add a touch of date syrup or honey if you’d like to balance out the savory. My family loves this, especially when I add a lot of hot sauce to the combo. This combination creates a delicious, oil-free, low-sodium homemade enchilada sauce that perfectly soaks up into the tortillas as they bake up. YUM. Make them as saucy as you’d like!
Before popping your super tasty enchiladas into the oven, top your healthy creation with your favorite cheese, or keep them plant-based and dairy-free by pouring your favorite cashew-based “cheez” sauce over the top. I used Core & Rind’s Rich & Smoky cashew cheesy sauce, and it was so delicious! This is perfect if you’re vegan, or living in a family with a blend of vegan/non-vegans. This filling, meatless meal hits the spot for everyone!
This easy, healthy enchilada recipe will hopefully become a go-to recipe you’ll make again and again. If you make them, please tag us on social media when you share your delicious creation!
- Can these be made with meat? Absolutely Simmer 1 lb of diced chicken in 1/2 cup of our Smoky Latin flavored sauce, add salt to taste. Cover and simmer on low for about 15 minutes until the saucy chicken is cooked through. Add to, or swap for the beans in this recipe.
- Add extra veggies if you like! I love to add sautéed sliced mushrooms, bell peppers.
- This recipe would go great with a side of savory rice simmered with a dollop more of our sauce. Here is now easy it is to make the our delicious and easy take on flavorful Mexican-style rice!
Smoky Latin Bean and Cheese Enchiladas
- 8 small flour tortillas. Substitute almond flour, cassava flour, or gluten-free alternative flour tortillas of your choice if needed
- 14 oz canned beans of your choice (black, pinto, kidney, etc.) about 1-1/2 cups, rinsed and drained well
- 3 Tb Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce
- 2 Tb water
- salt and hot sauce to taste *Mesa de Vida recipe starter and cooking sauces are extremely low in sodium, so you can add salt to your own tastes/health needs.
- 1 cup vegan cheeze sauce or shreds of your choice, or shredded Colby-Jack, or cheddar cheese I used Core & Rind vegan Smoky Cashew Cheesy Sauce for this recipe
- optional for serving: sour cream, or dairy-free sour cream alternative, salsa, hot sauce, sliced olives, sliced jalapenos, avocado, guacamole
To make the enchilada sauce:
- 1/2 cup Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce
- 3 Tb water
- salt and hot sauce to taste, a squeeze or honey or date syrup if you like it your enchilada sauce a little sweeter
- Make the enchilada sauce by whisking together the ingredients for the sauce. Set aside
- Meanwhile, preheat your oven to 350 degrees. Have a baking dish/casserole dish ready.
- Add the beans, Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce, water, and salt/hot sauce to taste to a sauce pan. Bring to a simmer over medium heat, lower the heat to low and cover. Simmer for 5 minutes.
- After 5 minutes, remove from the heat. Mash the beans with the back of fork until you have a creamy mash, but it doesn't have to be completely smooth. Set aside.
- Wrap your stack of tortillas in a towel and place in the microwave for 45 seconds, or until soft and pliable. Lay the soft tortillas out onto a cutting board, or tray.
- Spread the flavorful mashed bean mixture evenly across the center of all the tortillas. Top with cheeze/cheese of your choosing. Roll each tortilla up and place in the baking/casserole dish.
- Pour the reserved enchilada sauce evenly over the top of your enchiladas. Pour, or sprinkle, the cheese/cashew cheesy sauce evenly over the top of the sauce.
- Cover with foil and bake for 15 minutes, or until the enchiladas are fully heated through.
- Serve with toppings of your choice and enjoy!
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