Baked Enchilada Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pinto beans baked in a quick homemade enchilada sauce with Mexican cheese until warm and melty. Simple and flavorful, it can be served as a burrito bowl for a quick, easy weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 x 14-ounce cans pinto beans, drained (4 1/2 cups cooked pinto beans)
- 1 ½ cups Enchilada Sauce -make this 5-minute Enchilada sauce for the best flavor!
- 1 tablespoon fresh oregano – or sub 1 teaspoon dried oregano
- 1/2 – 3/4 cups melty cheese- crumbled queso fresco, Oaxacan string cheese, shredded jack, mozzarella, Mexican cheese blend, or meltable vegan cheese.
- 1 teaspoon olive oil, for greasing the pan
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1314mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 927mg
- Calcium
- 302mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.