Easy Bean and Cheese Enchiladas Recipe
These Easy Bean and Cheese Enchiladas are a quick and delicious Mexican-inspired meal featuring warm tortillas filled with savory refried beans and melted cheese, all topped with rich enchilada sauce. Perfect for a comforting dinner, they combine simple ingredients with straightforward steps to create a satisfying dish with minimal prep time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4 people) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the 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)
- 1/4 cup diced onions (optional)
- 1/4 cup chopped cilantro (optional)
- 1 tablespoon oil (for greasing the dish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a drizzle of oil to prevent the enchiladas from sticking during baking.
- Prepare the Filling: In a mixing bowl, combine the refried beans with 1/4 cup of enchilada sauce for enhanced flavor. If you like, mix in the diced onions and chopped cilantro to add freshness and extra taste to the filling.
- Assemble the Enchiladas: Warm each tortilla briefly to make them pliable and easier to roll. Spread about 1/4 cup of the bean mixture down the center of each tortilla, then sprinkle 2-3 tablespoons of shredded cheese on top. Roll up the tortillas tightly and arrange them seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, followed by a generous sprinkle of the leftover shredded cheese covering the top.
- Bake to Perfection: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and has turned slightly golden brown.
- Serve: Allow the enchiladas to cool for 5 minutes before serving. Garnish with fresh cilantro if desired to add a vibrant, fresh finish.
Notes
- For extra protein, add cooked shredded chicken or ground beef to the filling.
- Use low-fat cheese and beans to reduce calories and fat.
- Warm tortillas slightly in the microwave or on a dry skillet to prevent cracking when rolling.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Serve with sour cream, guacamole, or salsa for added flavor.
Keywords: bean and cheese enchiladas, vegetarian enchiladas, easy Mexican recipes, baked enchiladas, refried beans, cheesy enchiladas
