Description
This easy bean and cheese enchiladas recipe brings bold Mexican flavors to your table in just 40 minutes. With a creamy bean filling, melted cheese, and a rich enchilada sauce, this dish is perfect for weeknight dinners or casual gatherings.
Ingredients
- 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)
- 1/4 cup diced onions (optional)
- 1/4 cup chopped cilantro (optional)
- 1 tablespoon oil (for greasing the dish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil.
3. In a mixing bowl, combine the refried beans with 1/4 cup of the enchilada sauce for added flavor (optional).
4. If desired, mix in diced onions and cilantro for an extra flavor boost.
5. Warm the tortillas briefly to make them pliable.
6. Spread about 1/4 cup of the bean mixture down the center of each tortilla.
7. Sprinkle about 2-3 tablespoons of shredded cheese over the beans.
8. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
9. Pour the remaining enchilada sauce evenly over the rolled tortillas.
10. Sprinkle the rest of the shredded cheese generously over the top.
11. Cover the dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
13. Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, if desired.
Notes
You can use homemade or store-bought enchilada sauce based on preference.
For extra heat, add chopped jalapeños or a sprinkle of chili powder into the bean mixture.
This dish can be made ahead and refrigerated—just bake when ready to serve.
Pairs well with Mexican rice, guacamole, or a fresh green salad.