Bean and Chorizo Enchiladas Recipe with Red Sauce

  • Yield:

    12 enchiladas

  • Total Time:

    50 mins

  • Prep Time:

    20 mins

  • Cook Time:

    30 mins


  • 1 tablespoon Mazola® Corn Oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 1 clove garlic, minced
  • 1 packet Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
  • 1 tube (9 ounces) Cacique® Soy Chorizo**
  • 1 can (15 ounces) black OR pinto beans, rinsed and drained
  • 2 cans (10 ounces each) red enchilada sauce
  • 12 (6-inch) corn tortillas
  • 2 cups crumbled Cacique® Queso Fresco cheese
  • Fresh garnishes: cilantro, green onions


  1. Step 1) Preheat oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray.
  2. Step 2) Heat oil in a large skillet over medium-high heat. Add onions and peppers and cook 2 to 3 minutes, until tender. Add garlic and cook 1 minute. Sprinkle sobrecitos over vegetables and mix well. Add chorizo; cook and crumble with a spoon. Reduce heat to medium and cook for 5 minutes. Stir in beans and cook until warmed through.
  3. Step 3) Pour 1 can of enchilada sauce into shallow dish or pan. Dip a tortilla into sauce, coating both sides. Place on work surface. Place 2 heaping tablespoons bean filling down the left side of tortilla, about 1-inch from the outer edge. Top with 1 tablespoon cheese. Roll up tortilla, starting from the left side and place enchilada into prepared pan. Repeat with remaining tortillas.
  4. Step 4) Top with 1 can of enchilada sauce, along with any remaining sauce used for dipping tortillas. Sprinkle with remaining cheese.
  5. Step 5) Bake for 20 to 25 minutes or until heated through. Garnish as desired.
  6. **Other flavors of chorizo can also be used but make sure to cook completely. Drain excess fat if needed.