Accidental Enchiladas – Flavorful Folded Cheese Enchiladas Recipe in Ten Minutes Flat for Meatless Monday

Flat enchiladas

No need to do drive-thru with this fabulous new enchilada recipe – in TEN MINUTES – TOPS. Yes, you read that right. Enchiladas in five minutes flat. And that includes grating the cheese.

I was making quesadillas the other day for my son and it occurred to me (Ding! Ding! Ding! Light bulb above head goes on!) that the same technique would work for getting enchiladas done in just minutes. It’s not often that I discover new dishes by accident. And, when I do, they are usually just ho-hum. But. These are a definite home run! I don’t know why I didn’t think of this years ago. Now the words “easy” and “enchiladas” can be in the same sentence!

All you do is spray a corn tortilla with oil and then lay it in a hot skillet for a few seconds. Turn it over and top one half with grated cheese. Then fold it over once and cook until cheese is melted. Fold it over again and then you have a nice little enchilada triangle. Then, just dunk it in or drizzle it with your favorite easy enchilada sauce and sprinkle on your favorite southwest garnish (cilantro, green onions, etc.) and – Dinner is served!

Happy Meatless Monday, Everyone!


Serves 4
Total Time 5 minutes, YES, that’s right: FIVE MINUTES.

1 can (15 ounces) red enchilada sauce (I like medium heat)
1 can (15 ounces) black beans, drained
12 corn tortillas
2 ounces cheddar or Monterey jack cheese, grated
Cilantro, green onions, green chiles or other favorite southwest garnish

Blend in blender the enchilada sauce and drained black beans.

Meanwhile, lightly spray 12 corn tortillas with oil. One at a time, place a corn tortillas in a skillet over medium high heat. Let cook for 20 seconds. Turn tortilla over and spread 1/4 cup of cheese on one half of tortilla. Fold side without cheese over top, then fold again, forming a triangle.

Dip in enchilada sauce or place on a plate and drizzle enchilada sauce on top. Top with desired garnish and serve immediately.

Salsa Verde Chicken Enchiladas, Kitchen Centsability
Easy Weeknight Enchiladas, Mommy Chef
Pork Enchiladas, Dianasaur Dishes
Swiss Green Enchiladas, Mexico in My Kitchen
Creamy Chicken Enchiladas, Recipe Girl
White Enchiladas, Eat at Home

— posted by Donna


  1. says

    Hi Ladies! Long time! I’ve been remiss in keeping in touch since our wonderful Southwest food chat on the bus at BlogHer Food in San Fran. I just returned from a trip to Arizona, and am still missing those hot Southwest flavors. This looks easy enough for a busy lady like me to pull off. :) Thanks!

  2. Wendy Altenhof says

    Thickening the sauce with pureed beans is a great idea.

    When I make quesadillas, I like to over half of the tortilla with a thin layer of refried beans, and then add the cheese. You get a creamy mouthfeel with less cheese.
    Instant refried beans are particularly handy for this — I can mix up just enough to make 1 or 2 quesadillas.

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