Easy Bean and Cheese Enchiladas
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.Customizable and vegetarian-friendly, it’s a versatile favorite that’s sure to delight everyone at the table.
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
- ¼ cup diced onions optional
- ¼ cup chopped cilantro optional
- 1 tablespoon oil for greasing the dish
Instructions
Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish with cooking spray or a drizzle of oil.
Prepare the Filling
- In a mixing bowl, combine the refried beans with 1/4 cup of the enchilada sauce for added flavor (optional).
- If desired, mix in diced onions and cilantro for an extra flavor boost.
Assemble the Enchiladas
- Warm the tortillas briefly to make them pliable.
- Spread about 1/4 cup of the bean mixture down the center of each tortilla.
- Sprinkle about 2-3 tablespoons of shredded cheese over the beans.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Add Sauce and Cheese
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the rest of the shredded cheese generously over the top.
Bake to Perfection
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Serve
- Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, if desired.