Why Make This Recipe
Easy Bean and Cheese Enchiladas are a delightful and simple dish that brings comfort to your table. They are perfect for weeknight dinners, gatherings, or whenever you crave something warm and cheesy. This recipe is quick to make, budget-friendly, and loved by both kids and adults. Plus, they are packed with flavor and offer a meatless option that still feels hearty.
How to Make Easy Bean and Cheese Enchiladas
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
- ¼ cup chopped cilantro
- 1 tablespoon oil for greasing the dish
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or drizzle the oil evenly over the dish to prevent sticking.
- In a mixing bowl, combine the refried beans with ¼ cup of the enchilada sauce for extra flavor. Optionally, fold in the diced onions and chopped cilantro to enhance the taste.
- Warm the tortillas briefly, either in a microwave or on a skillet, to make them pliable. Spread about ¼ cup of the bean mixture down the center of each tortilla, then sprinkle 2 to 3 tablespoons of shredded cheese evenly over the beans. Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Generously sprinkle the rest of the shredded cheese over the top to create a delicious, cheesy crust.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 10 minutes, or until you see the cheese bubbling and lightly golden.
- Allow the enchiladas to cool for 5 minutes after baking. Garnish with fresh cilantro if desired before serving to enhance the presentation and flavor.
How to Serve Easy Bean and Cheese Enchiladas
Serve the enchiladas hot from the oven. They pair wonderfully with sides like rice, beans, or a fresh salad. You can add toppings such as sour cream, guacamole, or extra diced onions for more flavor.
How to Store Easy Bean and Cheese Enchiladas
If you have leftovers, let the enchiladas cool down to room temperature. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for up to a month; just make sure to wrap them tightly.
Tips to Make Easy Bean and Cheese Enchiladas
- For extra flavor, add spices like cumin or chili powder to the bean mixture.
- Use a mix of cheeses for a richer taste.
- To make them gluten-free, use corn tortillas.
Variation
You can add cooked vegetables like bell peppers or zucchini to the bean mixture for added nutrition. Alternatively, try using shredded chicken or beef if you want to include meat in the enchiladas.
FAQs
Can I use homemade refried beans?
Yes, homemade refried beans work perfectly for this recipe and can add a personal touch.
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas in advance, cover them, and keep them in the refrigerator. Just bake them when you’re ready to serve.
What other sauces can I use for enchiladas?
You can use different sauces, like tomatillo or creamy sauces, depending on your taste preferences.
Easy Bean and Cheese Enchiladas
Ingredients
Main Ingredients
- 8 tortillas 8 tortillas (corn or flour)
- 2 cups 2 cups refried beans or mashed black beans
- 2 cups 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 2 cups 2 cups enchilada sauce (red or green)
- ¼ cup ¼ cup diced onions
- ¼ cup ¼ cup chopped cilantro
- 1 tablespoon 1 tablespoon oil for greasing the dish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or drizzle the oil evenly over the dish to prevent sticking.
- In a mixing bowl, combine the refried beans with ¼ cup of the enchilada sauce for extra flavor. Optionally, fold in the diced onions and chopped cilantro to enhance the taste.
- Warm the tortillas briefly, either in a microwave or on a skillet, to make them pliable.
Assembly
- Spread about ¼ cup of the bean mixture down the center of each tortilla, then sprinkle 2 to 3 tablespoons of shredded cheese evenly over the beans.
- Roll the tortillas tightly and arrange them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish.
- Generously sprinkle the rest of the shredded cheese over the top to create a delicious, cheesy crust.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Afterward, remove the foil and bake for an additional 10 minutes, or until you see the cheese bubbling and lightly golden.
Serving
- Allow the enchiladas to cool for 5 minutes after baking. Garnish with fresh cilantro if desired before serving to enhance the presentation and flavor.