Description
These Easy Bean and Cheese Enchiladas are a delicious, comforting Mexican-inspired dish perfect for a quick weeknight dinner. Featuring warm tortillas filled with seasoned refried beans and melted cheese, topped with flavorful enchilada sauce and baked until bubbly, this recipe is both satisfying and simple to make. It offers a balanced combination of protein and fiber with a cheesy, saucy finish that the whole family will enjoy.
Ingredients
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 oil to prevent sticking.
- Prepare the Filling: In a mixing bowl, combine the refried beans with 1/4 cup of the enchilada sauce to add flavor. If you like, mix in diced onions and chopped cilantro for extra freshness and taste.
- Assemble the Enchiladas: Warm the tortillas briefly to make them flexible. Spread about 1/4 cup of the bean mixture down the center of each tortilla, then sprinkle 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, then generously sprinkle the rest of the shredded cheese on top.
- Bake to Perfection: Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden brown.
- Serve: Let the enchiladas cool for 5 minutes before serving. Optionally, garnish with fresh cilantro for a bright, fresh finish.
Notes
- You can substitute refried beans with mashed black beans or pinto beans.
- Use corn tortillas for a gluten-free option.
- If you prefer less spicy enchiladas, choose a mild enchilada sauce.
- Feel free to add cooked vegetables like bell peppers or corn to the bean mixture for added texture.
- Leftovers reheat well in the microwave or oven and are perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
