Easy Bean and Cheese Enchiladas: Quick, Cheesy Comfort in 40 Minutes

Easy Bean and Cheese Enchiladas are the kind of comfort food that feels like a warm hug at the end of a long day. Imagine soft tortillas stuffed with creamy refried beans, melted cheese, and a rich, saucy coating baked until bubbly perfection. This quick, crowd-pleasing dish takes just 40 minutes from start to finish—perfect for busy weeknights when you want something cozy but don’t want to spend hours cooking.

It’s hearty, vegetarian-friendly, and can easily be dressed up or down depending on what’s hanging around in your fridge. Pair it with a simple side salad or your favorite soup (like Easy Mexican Street Corn Soup), and you’ve got a meal that’ll make the whole table happy.

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What is Easy Bean and Cheese Enchiladas?

Easy Bean and Cheese Enchiladas are a beloved Mexican-inspired classic, featuring tortillas filled with creamy beans and gooey cheese, baked under a blanket of rich enchilada sauce. It’s a dish that perfectly balances hearty, cheesy comfort with a touch of spice and tang from the sauce. Whether you choose red or green enchilada sauce, every bite feels deeply satisfying.

The best part? It’s endlessly customizable. Add diced onions, a sprinkle of cilantro, or even a spoonful of sour cream on top for that finishing touch. Plus, since it’s vegetarian, it’s a great option for Meatless Monday or when you just want something lighter yet filling. Think of it as a low-stress, high-reward dinner that brings big flavor without fancy ingredients.

Reasons to Try Easy Bean and Cheese Enchiladas

If your weeknights feel like a race against time, these Easy Bean and Cheese Enchiladas are your lifesaver. They’re made with affordable pantry staples—beans, tortillas, cheese, and sauce—and come together in under an hour. That means less time cooking and more time enjoying dinner with your family (or catching up on your favorite show, no judgment!).

They’re also a fantastic make-ahead option; you can assemble them earlier in the day and bake when you’re ready. Plus, this recipe is vegetarian but still hearty enough to satisfy everyone at the table. Whether you’re hosting friends or feeding picky eaters, enchiladas have universal appeal. For another weeknight win, try my Hobo Casserole with Ground Beef—it’s another easy, no-fuss dinner that brings comfort to your table.

Ingredients Needed to Make Easy Bean and Cheese Enchiladas

• 8 tortillas (corn or flour)
• 2 cups refried beans or mashed black beans
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 2 cups enchilada sauce (red or green)
• ¼ cup diced onions (optional)
• ¼ cup chopped cilantro (optional)
• 1 tablespoon oil for greasing the dish

Instructions to Make Easy Bean and Cheese Enchiladas

Making these Easy Bean and Cheese Enchiladas step by step is as simple as a weeknight dinner should be—no stress, no fancy gadgets, just wholesome comfort food in under an hour. Let’s walk through it together, from prepping your kitchen to pulling that bubbling, cheesy dish out of the oven.

Step 1: Preheat and Prep Your Baking Dish

Start this step by step process by preheating your oven to 375°F (190°C). This gives your oven time to reach the perfect temperature while you prepare everything else. Lightly grease a 9×13-inch baking dish using a drizzle of oil or a quick spray of cooking oil. You can even line it with a thin layer of enchilada sauce to prevent sticking—think of it as a tasty non-stick layer. If you love easy cleanup, check out my Dump and Bake Meatball Casserole—it uses a similar no-fuss baking method.

Step 2: Make the Creamy Bean Filling

In this step by step stage, grab a mixing bowl and combine your refried beans with about ¼ cup of enchilada sauce. This trick infuses the beans with flavor and keeps them creamy as they bake. If you’re feeling adventurous, add diced onions and chopped cilantro for extra texture and brightness. You could even substitute refried beans with mashed black beans for a little variation. (If you love creative ingredient swaps, my Creamy Tuscan Marry Me Butter Beans offer another delicious bean-based inspiration.)

Step 3: Warm the Tortillas for Rolling

This step might seem small, but it makes a big difference. Briefly heat your tortillas on a skillet or in the microwave for about 15 seconds per side—just enough to make them soft and pliable. Warm tortillas won’t crack or tear while rolling. If you’ve ever struggled with dry tortillas breaking apart, this simple step by step tip will save your enchiladas from falling apart before they hit the oven. For more handy kitchen hacks like this, check out Easy Homemade Pupusas, where tortilla flexibility is just as important!

Step 4: Assemble the Enchiladas

Now comes the fun part of this step by step recipe—assembly. Lay one warm tortilla flat, and spread about ¼ cup of the bean filling down the center. Sprinkle 2–3 tablespoons of shredded cheese over the beans (don’t be shy with it—this is the heart of the dish). Roll the tortilla tightly, tucking in the edges as you go, and place it seam-side down in your greased baking dish. Repeat with the remaining tortillas until the dish is full of neatly packed rolls. You’ll feel like a Tex-Mex pro by the time you’re done!

Step 5: Add Sauce and Cheese

For this step by step layer, pour the remaining enchilada sauce evenly over your rolled tortillas. Use the back of a spoon to spread it into the nooks and crannies—every tortilla deserves a good sauce soak. Next, cover everything generously with the remaining cheese. The combination of sauce and cheese creates that crave-worthy golden crust once baked. If you enjoy rich, saucy dinners, you might also love my Chicken Enchiladas with Dreamy White Sauce for a creamy twist on this classic.

Step 6: Bake to Perfection

Cover your dish with aluminum foil to keep the moisture in during the first bake. Slide it into the oven and bake for 20 minutes. Then, remove the foil and continue baking for another 10 minutes or until the cheese is melted, bubbly, and slightly golden. This step by step baking method gives you the best of both worlds—soft, saucy enchiladas underneath and perfectly crisp cheese on top. Your kitchen will smell so good that your family might start hovering around the oven.

Step 7: Cool and Garnish

Once baked, take the dish out and let it rest for about 5 minutes. This step by step pause helps the enchiladas set a bit, making them easier to serve without falling apart. Garnish with fresh cilantro, diced onions, or a dollop of sour cream if you like. If you’re in the mood to balance the richness, pair your enchiladas with a bowl of Easy Mexican Street Corn Soup or a crisp side salad.

Step 8: Serve and Enjoy

The final step by step reward—dig in! Serve the enchiladas warm, and don’t forget to scoop up a little extra sauce from the pan. They pair beautifully with rice, beans, or even roasted veggies. If you love this kind of easy, feel-good cooking, you might also enjoy Hearty Beef and Barley Soup for another cozy dinner option.

What to Serve with Easy Bean and Cheese Enchiladas

These enchiladas pair beautifully with just about anything. For a light and balanced meal, serve them with a crisp green salad or Mexican rice. Want something heartier? Try adding Creamy Dill Pierogi Soup or Spicy Miso Carrot Soup for a unique twist. If you’re going for a full Tex-Mex spread, throw in some guacamole, salsa, and a side of tortilla chips. The mild, cheesy flavor of the enchiladas also makes them a great complement to bolder dishes like Cranberry Glazed Meatballs when you want a fun dinner mix-up.

Key Tips for Making Easy Bean and Cheese Enchiladas

Warm your tortillas before rolling to prevent cracking. Mixing a spoonful of enchilada sauce into your bean filling adds flavor and makes it creamier. If you like a little spice, toss in diced jalapeños or use a medium-to-hot sauce. Want them extra cheesy? Add a blend of cheddar and Monterey Jack for the perfect stretch. If you’re making these ahead, assemble and refrigerate—just bake them a few minutes longer when ready. These Easy Bean and Cheese Enchiladas are a great make-ahead option for meal prep or even freezer-friendly dinners. For more freezer-friendly meals, check out Dump and Bake Meatball Casserole.

Storage and Reheating Tips for Easy Bean and Cheese Enchiladas

Leftovers keep beautifully. Store in an airtight container in the fridge for up to 4 days. When reheating, cover with foil and bake at 350°F for 15–20 minutes or until warmed through. For quicker reheating, microwave individual portions for 1–2 minutes. If freezing, wrap each enchilada tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat straight from frozen at 375°F for about 25 minutes, covered with foil. The sauce helps them stay soft and flavorful even after reheating—no dry edges here!

FAQs

Can I use flour tortillas instead of corn? Absolutely! Flour tortillas are softer and easier to roll, while corn tortillas give a more authentic taste.
Can I add meat to this recipe? Yes—shredded chicken or ground beef work great if you’re not keeping it vegetarian.
What’s the best cheese for enchiladas? A Mexican blend, cheddar, or Monterey Jack melts beautifully and adds that rich, gooey texture we love.

Final Thoughts

There’s something truly comforting about Easy Bean and Cheese Enchiladas—simple ingredients, big flavor, and minimal fuss. Whether you’re feeding a family, hosting friends, or just craving something cozy after a long day, this dish delivers every time. It’s proof that great food doesn’t have to be complicated—just made with love (and plenty of cheese).

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