Grammy's Kitchen · Enchiladas · Baked Enchilada Beans
One of 122 enchiladas recipes we measured
20 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 0% |
| protein add | 100% | 100% |
| aromatics | 0% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 79% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 397 g | 3 x 14-ounce cans pinto beans, drained (4 1/2 cups cooked pinto beans) |
| 368 g | 1 1/2 cups Enchilada Sauce -make this 5-minute Enchilada sauce for the best flavor! |
| 4 g | 1 tablespoon fresh oregano – or sub 1 teaspoon dried oregano |
| 70 g | 1/2 – 3/4 cups melty cheese- crumbled queso fresco, Oaxacan string cheese, shredded jack, mozzarella, Mexican cheese blend, or meltable vegan cheese. |
| 4 g | 1 teaspoon olive oil, for greasing the pan |
Method: 6 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The minute I saw the second picture with the yellow rice and all the veggies I just knew I had to make this recipe for my meal prep! But my challenge was that I cannot digest beans. So I subbed tofu! OMIGOSH! So delicious! I also added roasted red peppers and ” — a cook, 5.0★
“This was so effortless to whip together. I had enchilada sauce made up in the freezer. It works well with blender vegan cheese sauce mixed in. Makes a tasty saucy filling. We like all your toppings suggestions and this is so versatile for using up other it” — a cook, 5.0★