Easy Bean and Cheese Enchiladas
These enchiladas are stuffed with seasoned refried beans and melty cheese, rolled in soft tortillas, and smothered with rich enchilada sauce and even more cheese. Simple, cozy, and perfect for dinner with minimal prep!
Total Time: 35 minutes
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients:
For the Filling:
1 (15 oz / 425g) can refried beans (or black beans mashed with a fork)
1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
½ tsp cumin
½ tsp chili powder
¼ tsp garlic powder
Salt & pepper to taste
To Assemble:
8 medium flour or corn tortillas
1 (15 oz / 425g) can red enchilada sauce (or homemade)
1 cup shredded cheese
Fresh cilantro or green onions (optional, for garnish)
Sour cream, avocado, or lime wedges
Instructions:
Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the Filling:
In a bowl, mix refried beans, 1½ cups shredded cheese, cumin, chili powder (if using), garlic powder, salt, and pepper until well combined.
Assemble Enchiladas:
Warm tortillas slightly to make them pliable.
Spread 2–3 tablespoons of filling down the center of each tortilla, then roll up tightly.
Place seam-side down in the baking dish.
Top & Bake:
Pour enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining 1 cup cheese over the top.
Bake for 20–25 minutes until the cheese is bubbly and slightly golden.
Garnish & Serve:
Top with chopped cilantro, green onions, sour cream, or avocado if desired.
Serve hot with Mexican rice or a fresh salad.
Notes & Tips:
Use homemade enchilada sauce for extra flavor — a quick mix of tomato paste, chili powder, cumin, garlic, and broth.
You can add corn, sauteed onions, or chopped green chilies to the filling for extra texture.
Want it spicy? Add chopped jalapenos or a drizzle of hot sauce.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate (without baking) for up to 24 hours. Bake when ready.
Q: Can I freeze them?
A: Absolutely! Assemble, cover tightly with foil, and freeze. Bake straight from frozen at 375°F for 45–50 minutes.
Q: What’s the best cheese for enchiladas?
A: A Mexican blend is ideal, but cheddar, Monterey Jack, or Oaxaca also melt beautifully.
Nutritional Information
Calories: 290
Protein: 12g
Carbs: 28g
Fat: 14g
Fiber: 5g
Sugar: 2g
Sodium: 620mg