Refried Bean & Hominy Enchiladas
Enchiladas are one of my faves! They're quick, versatile, and usually feature a combination of both pantry, and fresh items, making them super accessible. I created these at a friend's house and we gobbled them up in no time! Seasoned & sauteed hominy, refried beans, enchilada sauce, loads of cheese, and all of those gorgeous garnishes. Peep the NOTES section for garnish recommendations.
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
16
Serves: 3 - 4
Ingredients
- 15 whole15 whole15 whole Corn Tortilla, 6" tortillas
- 215 ml215 ml215 ml Red Enchilada Sauce - Siete Foods, 2 Cans Total
- 170 grams170 grams170 grams Aged Cheddar Cheese, Aged White Cheddar, shredded
- 398 ml398 ml398 ml Refried Beans
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe
- 1 whole1 whole1 whole Red Onion, diced
- 2 whole2 whole2 whole Jalapeño Pepper, 1 seeded & diced, 1 sliced in to rings
- 700 ml700 ml700 ml Hominy, White Corn Hominy, drained & rinsed
- 1 whole1 whole1 whole Plant Based Chickenless Broth - President's Choice, See Recipe
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1.5 tsp1.5 tsp1.5 tsp Chili Powder, I used Mexican Chili
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Cumin, Ground
- .5 tsp.5 tsp.5 tsp Oregano, Dried
- .5 tsp.5 tsp.5 tsp Chipotle Powder
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Empty the refried beans in to a small, covered pot. Cook on low until needed.
- Begin heating a couple tablespoons of EVOO in a medium sized skillet set to just below medium heat. Once heated, add half the diced onions and half of your seasonings. Stir and cook 4 minutes. Add the diced jalapeno and a pinch of salt. Continue to cook another 3 minutes.
- Add the hominy to the skillet along with the tomato paste, remaining spices, and a splash of the plant-based chikn broth. Season with salt & continue to cook, stirring occasionally, for another 5 ish minutes until the hominy has softened. Taste and season with salt to your liking.
- Preheat oven to 375 F while you assemble.
- Depending on the brand of tortillas you use, you may need to heat them to make them malleable. Make sure they can be rolled without splitting prior to assembling.
- Pour enough enchilada sauce to coat the bottom of a 9" x 13" dish. For assembly, place your tortilla on your surface and smear about a Tbsp. of refried beans followed by a scoop or two of the hominy mixture. Sprinkle a little of the cheddar over the hominy and roll the enchilada up. Place the rolled enchiladas folded side down in to the sauced dish. Continue until you have them all rolled and nestled in to your baking dish. It's ok if you have to cram them in a little bit.
- Pour the remainder of your enchilada sauce over the enchiladas making sure to coat them entirely. Sprinkle the entire dish with the remaining cheddar, reserved red onions, and sliced jalapenos.
- Bake covered for 30 minutes. Remove cover and continue to bake for 15ish until cheese is melted and bubbly. Remove and set on to a wire cooling rack for a few minutes before serving up.
- Garnish with some / all of the recommended garnishes. ENJOY!
Notes
- GARNISH SUGGESTIONS - Sour Cream, Fresh Cilantro, Tajin. Green Onions, Salsa Verde, Feta, Diced Onions
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1109 |
| Fat: | 32 g |
| Carbohydrates: | 164 g |
| Protein: | 37 g |
| Cholesterol: | 0 g |
| Sodium: | 2052 mg |
| Fiber: | 28 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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