Bean & Veggie Enchiladas

I mentioned making 2 pounds of dried pinto beans last week when I only needed one in my last post. I froze a small portion to use in the future (about 2 cups) and made some enchiladas that turned out to be very tasty. As usual, they used up bits and pieces of things I had in the pantry, freezer and fridge. I combined a few ideas from recipes online into one tasty dish. The amount of filling in the recipe will fill approximately 20 corn tortillas. I made 10 (in two 8×8 pans) and froze the remainder of the filling for a later date.

Bean & Veggie Enchiladas


2 med/lg sweet potatoes

2 T. olive or vegetable oil



1 cup onion, chopped (about half of a large onion)

2 T. minced garlic (2 large cloves)

2 cups shredded zucchini (I used frozen)

2 cups cooked pinto beans

1 cup chopped red bell pepper (half of a large pepper)

1 tsp. dried oregano

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

4 oz, cream cheese, softened

To Finish

2 16 oz jars of salsa (I used a salsa verde)

Corn Tortillas (20 for full recipe)

Shredded Cheese (to taste)

  1. Preheat oven to 425F. Prepare a large baking sheet with parchment or a silpat. Oil baking dish or dishes. If you are making the full recipe, you will probably need two 9×13 pans. Peel and chop the sweet potato into roughly 1″ chunks. Toss with 1T. oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, until soft and just beginning to brown. When finished, remove from oven and transfer to a large mixing bowl. Reduce oven to 350F.
  2. While potatoes are roasting, heat a large skillet over medium high heat. Add oil and when it begins to shimmer, add chopped onion. Saute a few minutes until translucent. Add garlic and cook a minute or so more. Add zucchini. The zucchini will have a lot of water, I keep the heat kind of high and allow the water to reduce and flavors to mingle. Once most of the water has cooked off, add beans peppers and herbs/spices. Add salt and pepper to taste. Remove from heat and add to the mixing bowl potatoes. Stir to combine and mash mixture as desired. Once desired texture is achieved, stir in chunks of cream cheese. If cheese is still cold, smush it a bit and make sure to thoroughly combine with the warm vegetables.
  3. Spoon a bit of salsa or enchilada sauce on the bottom of the baking dish. Place a small amount of filling in the center of a corn tortilla, roll up and place into baking dish seam side down. When baking dish is full, cover enchiladas with more salsa and then top with shredded cheese. We used a mixture of cheddar and mozzarella (probably 75% cheddar and 25% moz). Not authentic, but the mozzarella gives a nice melty, stringy finish. Bake for 30 minutes until cheese is melted, bubbly and beginning to brown.

Assuming 2 enchiladas per person, this recipe came out to cost approximately $.99/serving.

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