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Enchilada Beans
Man do I ever love a big ole pot of great beans. But these enchilada beans aren’t great beans. They’re amazing beans.
Course Side Dish
Cuisine American
Keyword beans, Mexican
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Servings 8 servings
Calories 245kcal
Heat oil in a medium saucepan or Dutch oven. Add onion and cook until just starting to soften.
Add garlic and cook for 1 minute.
Sprinkle onions with flour, chili powder and cumin and stir. Cook for 5 minutes to cook the flour, stirring.
Stir in the broth and tomato sauce. Bring to a boil then reduce to a simmer. Season with salt and pepper.
Simmer for 15-20 minutes or until thickened.
Calories: 245kcal | Carbohydrates: 44g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 875mg | Fiber: 14g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 6mg