Easy Bean and Cheese Enchiladas Recipe
This Easy Bean and Cheese Enchiladas recipe is a delicious, comforting dish featuring soft tortillas filled with seasoned beans and melted cheese, smothered in rich enchilada sauce, and baked to perfection. Perfect for a quick weeknight dinner or a satisfying meal anytime, these enchiladas are customizable with your choice of beans, cheese, and sauce for an effortlessly tasty Mexican-inspired feast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Filling
- 1 cup refried beans or black beans, slightly mashed
- 1/4 cup enchilada sauce (red or green)
Tortillas and Cheese
- 8–10 corn or flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican cheese blend)
Additional Ingredients
- Cooking spray or 1 tablespoon oil for greasing dish
- Optional: 1/4 cup diced onions
- Optional: 1–2 jalapeños, diced
- Optional: Fresh cilantro for garnish
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil to prevent sticking.
- Prepare the Filling: If using black beans, mash them slightly to achieve a creamy texture. Mix the beans with about 1/4 cup of enchilada sauce to infuse extra flavor into the filling.
- Assemble the Enchiladas: Warm the tortillas briefly to make them pliable and easy to roll. Spread a layer of the bean mixture down the center of each tortilla, then sprinkle a generous amount of shredded cheese over the beans. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas to cover them completely. Sprinkle the remaining shredded cheese generously over the top of the sauced enchiladas.
- Bake to Perfection: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and slightly golden brown on top.
Notes
- For gluten-free cooking, use certified gluten-free tortillas.
- To make it vegan, substitute dairy cheese with dairy-free alternatives and ensure the enchilada sauce contains no animal products.
- Feel free to add diced onions, jalapeños, or fresh cilantro inside or as garnish for extra flavor and spice.
- Use mild or spicy enchilada sauce based on your heat preference.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 plate (2 enchiladas)
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: bean enchiladas, cheese enchiladas, easy enchiladas recipe, vegetarian Mexican recipe, baked enchiladas
