Do you ever wonder what it would be like if an enchilada and a bean and cheese burrito had a healthified baby? YA SAME. That’s why I created these Bean & Cheese Burrito Enchiladas 😍 I made a double batch of these for girls night last night and let’s just say they were devoured as usual. And this actually is no testament to my cooking when I really think about it because my friends are literally savages when it comes to food I’ve never seen anything like it (myself included) 😂 But I can promise you that you won’t regret making these and you literally cannot mess them up they are THAT EASY! Perfect for cooking for a large group!
Bean & Cheese Burrito Enchiladas
- 14 oz can of black refried beans
- 1/2 white onion diced
- 1/2 cup fresh corn
- 1 tomato diced
- 6 oz baby spinach
- 1/2 lime
- 1 tbsp avocado oil
- 1 tbsp taco seasoning
- 16 oz enchilada sauce
- 8 tortillas I used Siete Foods almond flour
- 2 cups shredded Mexican cheese
- green onion
- jalapeno sliced
- Greek yogurt
Preheat oven to 350 degrees.
Add white onion in avocado oil over medium heat in a large pot. Cook for about 5 minutes then add in fresh corn off the cob and tomato. Sauté for another 5 minutes then add in baby spinach and stir until its wilted. Add in one can of fat free refried black beans, juice from the lime and taco seasoning and combine all ingredients well.
Pour your enchilada sauce on the bottom of the pan (I love the one from @traderjoes). Begin to stuff your tortillas with the filling - I used Siete Foods almond flour tortillas from Whole Foods. Sprinkle with some shredded cheese, roll up the tortilla and place folded side down on the baking dish. Continue to do so for the rest of your tortillas (I used 8) then generously pour your sauce over top so that the tortillas are coated.
Top with more shredded cheese and green onion and bake for 15-20 minutes until the cheese is melted. Serve with fresh jalapeño, Greek yogurt and guacamole!