How to make Bean Enchilada
Bean Enchilada from Taco Inn restaurant features seasoned and cooked black beans wrapped in a flour tortilla, with enchilada sauce poured over it. It also contains a good amount of cheese in it.
If you want to prepare this dish at home, then you can follow the below recipe that we have modified for your convenience. Before preparing this dish, you should arrange the required ingredients that you need during the preparation.
Bean Enchilada from Taco Inn includes black beans, enchilada sauce, and flour tortilla as its main ingredients. Besides this, the dish also features a few other ingredients that you need to keep handy during the preparation.
1 tablespoon vegetable oil
- ½ cup chopped onion (1 medium)
- 1 teaspoon ground cumin
- 1 cup frozen whole kernel corn, thawed
- ¾ cup Thick 'n Chunky medium salsa
- 1 can black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese (8 oz)
- 10 corn tortillas (6 inch)
- 1can enchilada sauce
- Chopped avocado, black olives, sour cream and cilantro, if desired
Method of Preparation
- To begin with the recipe, heat the oven up to 350°F. Then spray an 11x7-inch baking dish with cooking spray.
- Switch on the gas stove, place a skillet on it and heat oil over medium heat. Add onion and cumin to the oil. Now cook the ingredients for about 4 to 5 minutes or until the onion is tender.
- Then, add in corn, salsa, beans and 1 cup of the cheese. After you are done with the preparation, remove from heat.
- Place a plate that can be used in the microwave. Place tortillas and cover with a paper towel and then microwave on high for about 1 minute to soften.
- Place ¼ cup bean mixture at the center of each tortilla. Roll up tightly while keeping the seam sides down in a baking dish; spoon remaining bean mixture on top.
- Now pour enchilada sauce over the enchiladas, while spreading the sauce to coat all tortillas. Add the remaining 1 cup cheese.
- Now bake the enchiladas for about 25 to 30 minutes or until the cheese is melted. Garnish with the suggested toppings or your favourite ones.
There are 330 calories in 1 serving of Bean Enchilada from Taco Inn; most of the calories come from carbohydrate and fat. Let us discuss all the nutrients that we get from 1 serving of Bean Enchilada from Taco Inn.
- Serving Size: 1 enchilada
- Calories: 330
- Calories from Fat: 130
- Total Fat: 14g (22%)
- Saturated Fat: 0g (0%)
- Trans Fat: 0g
- Cholesterol: 30mg (10%)
- Sodium: 0mg (0%)
- Total Carbohydrates: 27g (9%)
- Dietary Fiber: 0g (0%)
- Sugars: 0g
- Protein: 0g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts Source: https://www.menuwithprice.com/nutrition/taco-inn/
Over time, this location has proven itself worthy of the 4 stars. Clean, friendly, and prompt. Salsa bar is always kept full, and the food is consistent.
**original review below:
I for one have always been a fan of local dining so I would pick this over a taco bell any day! The service here is always spot on, and the people are really nice. The menu has all your ameri-mexican favorites, burrito, taco, enchiladas, nachos...etc. None of the menu items have failed me yet.
They have a fresh salsa bar which is rare for fast food and they also have hash browns or as they call "potato things" which totally completes any order. The meat in the tacos are generous.
Don't expect the real authentic mexican deal here (there are a good few in town if you prefer that experience), but Taco inn is dependable and yummy, perfect for a snack or meal, this american-mexican favorite will have you happy you stopped by
North Myrtle Beach, SC
A Lincoln tradition is right. I lived off taco in in college as cheap eats but great taste. I do not live in Lincoln anymore as I am 52 and on east coast. But every time I come to Lincoln as well as my sis from Albuquerque it's the first thing we have. It's still great with that vinegary mild sauce and something about that cheese. I ALWAYS get a bean burrito and bean enchiladas MILD with no onion. The owner on 48th told me he started at the one across from Unl bookstore back in late 80s that was my late night and lunch place. He liked it so much he bought and started one on 48th by union college. My family loves the taco salad and my mom the tator tots and cheese. A MUST when you come to Lincoln. I wish it was served at stadium like Val's.
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How long do you bake enchiladas?
Ans: You can combine tomatoes and enchilada sauce and spoon it over the bean enchiladas. Then you need to cover and bake the enchilada for 15 minutes. Then uncover and sprinkle it with cheeses and bake for another 5 minutes.
Sep 9, 2020 Updated Oct 22, 2020: A Coors Light delivery truck crashed into the front of the Taco Inn at 48th Street and Lowell Avenue on Wednesday, reported by Lincoln Journal Star
Abeer truck caused an estimated $100,000 of damage to a College View restaurant when it drove into the front of the building.
Shortly after noon Wednesday, a Coors Light truck operated by State Distributing crashed into the Taco Inn at 48th Street and Lowell Avenue, just southwest of the Union College campus.
The truck was heading north on 48th Street when a car heading east on Lowell Avenue failed to stop at a stop sign, according to Lincoln Police Department Capt. Todd Kocian. The truck swerved to try to avoid the car and lost control, crashing into the restaurant.
Both drivers were transported to Bryan West with non-life-threatening injuries.
The building's exterior was damaged by the crash. The incident report estimated $100,000 in damage, but that could change with further evaluation, Kocian said.
City staffs were on the scene throughout the afternoon, evaluating the stability of the restaurant.
An employee who answered the phone at the restaurant declined to comment when reached by the Journal Star. No one inside the restaurant was injured.