What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
15 oz can pinto beans
1 bell pepper
3¾ oz mozzarella
¼ oz taco seasoning
2 (4 oz) green enchilada sauce
6 (6-inch) flour tortillas
Recorded allergens: Milk, Soy, Wheat. Check the current package for the complete ingredients and allergen statement.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 710 |
|---|---|
| Protein | 29.0g |
| Carbohydrate | 86.0g |
| Total fat | 31.0g |
| Dietary fiber | Not reported |
| Sodium | Not reported |
Preparation
- Preparation
- 10 minutes
Preparation time is not necessarily total cooking or heating time.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Prep ingredients. Preheat oven to 450°F with a rack in the upper third. Drain beans, then rinse well. Halve pepper, discard stem and seeds, and cut into ½-inch pieces. Coarsely shred mozzarella on the large holes of a box grater (see cooking tip).
Open the saved step photo ↗Step 2
Cook peppers. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add peppers and cook until just crisp-tender, about 3 minutes. Add 2 teaspoons taco seasoning; cook until fragrant, about 30 seconds. Transfer to a medium bowl; reserve skillet for step 4.
Open the saved step photo ↗Step 3
Assemble filling. Add beans and half of the cheese to bowl with peppers, stirring to combine. Season to taste with salt and pepper. Transfer all of the enchilada sauce to a second bowl.
Open the saved step photo ↗Step 4
Assemble enchiladas. Spoon ½ cup enchilada sauce into reserved skillet. Arrange tortillas on a work surface and fill each with ⅓ cup bean and pepper mixture. Carefully roll up tortillas and place seam-side down in skillet. Spoon remaining enchilada sauce over top. Sprinkle with remaining cheese.
Open the saved step photo ↗Step 5
Bake enchiladas & serve. Bake on upper oven rack until cheese is melted and filling is hot, 10–12 minutes. Let green enchiladas cool 5 minutes before serving. Enjoy!
Open the saved step photo ↗Step 6
Take it to the next level. Top the enchiladas with fresh pico de gallo: Combine diced tomatoes and red onions with finely chopped cilantro and fresh lime juice (throw in a diced jalapeno or serrano pepper for a kick of heat). Season to taste with salt and pepper, and you're good to go!
Open the saved step photo ↗
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Complete meal details
About Dinnerly
Dinnerly keeps prices rock-bottom by using digital recipe cards and a streamlined 40-50 meal weekly menu.
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Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
- 15 oz can pinto beans
- 1 bell pepper
- 3¾ oz mozzarella
- ¼ oz taco seasoning
- 2 (4 oz) green enchilada sauce
- 6 (6-inch) flour tortillas
