Save A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese—all baked to bubbly perfection.
Cheesy bean enchiladas have always been my go-to when I want a fuss-free meal that delivers plenty of flavor. The combination of creamy beans, zesty sauce, and melty cheese feels just like a warm hug on busy weeknights.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup, drained and rinsed
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Cumin: 1 tsp ground
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Olive oil: 1 tbsp
- Salt and pepper: to taste
- Tortillas: 8 small flour or corn
- Cheddar cheese: 2 cups (200 g) shredded, divided (or Mexican blend)
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Cilantro: 1/4 cup fresh, chopped (optional for garnish)
- Green onions: 1/4 cup sliced (optional for garnish)
Instructions
- Prep Oven:
- Preheat your oven to 375°F (190°C).
- Cook Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Make Bean Mixture:
- Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2 to 3 minutes, slightly mashing the beans with a spoon, until heated through. Remove from heat.
- Prepare Dish:
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Fill Tortillas:
- Spoon the bean mixture evenly into the center of each tortilla. Sprinkle each with a little cheese, then roll up and place seam-side down in the prepared dish.
- Top & Bake:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top. Cover with foil and bake for 20 minutes. Uncover and bake an additional 8 to 10 minutes, until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with chopped cilantro and green onions if desired. Serve hot.
Save These enchiladas are a favorite for family gatherings. The kids get excited to help roll the tortillas, and even picky eaters never complain when cheesy bean enchiladas are on the table.
Serving Suggestions
Serve with sour cream, avocado slices, or a simple green salad for a fresh touch. Pairing with a zesty lime soda helps brighten up the meal even more.
Required Tools
Large skillet, baking dish, mixing spoon, knife, cutting board, and aluminum foil make preparation easy and mess-free.
Nutrition
Each serving brings about 425 calories, 17 g fat, 53 g carbohydrates, and 18 g protein—nutritious and satisfying for a busy night.
Save Enjoy these enchiladas piping hot from the oven, and don't forget to add your favorite toppings for a truly personalized meal.
Recipe FAQs
- → Can I use gluten-free tortillas?
Yes, gluten-free tortillas can be used to make this dish suitable for gluten-sensitive diets without compromising flavor.
- → How can I add extra spice?
Incorporate chopped green chilies or increase chili powder in the bean filling to boost the heat level.
- → What cheese works best for melting?
Cheddar or a Mexican blend cheese melts well, providing a creamy and flavorful topping.
- → Is it possible to prepare this dish ahead?
Yes, assemble the enchiladas and refrigerate before baking. Bake just before serving for optimal freshness.
- → Can I add vegetables to the filling?
Adding corn, diced peppers, or onions enhances flavor and adds texture to the bean filling.