Indulge in a delicious Mexican dish with this recipe for easy bean and cheese enchiladas. Perfect for a weeknight dinner or a gathering with friends and family.

My dear friend informed me the other day that her family loooooves bean and cheese burritos. We were talking about a few Pinterest recipes we wanted to try. She said that their absolute favorite has to be the Honey Lime Chicken Enchiladas, but next up is the classic bean and cheese burrito. Really? Doesn’t that just seem so bland and boring?
I couldn’t get that out of my head for the entire day. What could possibly be so delicious about something so simple? Mr. Handsome got home he found me working on Refried Beans. Yup. It happened. I took the plunge.
So, we generally are black bean people, but I decided that if I was truly going to try a bean and cheese filling I needed to stick with what’s normal, pinto beans, but do a little something to kick things up a notch. Hence the chili powder and cumin.
These started as burritos as I wasn’t in the mood for enchiladas per say, but by the time I was rolling them up, I just couldn’t resist making them all saucy on top.
I don’t know that this is a meal I could have once a week, as it truly is not the healthiest, but the kiddos devoured them and I actually really enjoyed them as well. It’s that saucy top. Saucy gets me every. darn. time.

Ingredients for Bean and Cheese Enchiladas
You only need a total of 7 ingredients to make this family-friendly recipe. You can also make as much or as little of this recipe from scratch as you want. Here is everything you’ll need if you’re doing it as quick and easy as possible:
- Refried Beans: If you have the time, make our amazing refried beans from scratch. If you want to save time, we highly recommend La Costeña brand.
- Cumin: adds flavor
- Chili Powder: adds flavor and a little heat
- Cheddar Cheese: shred it yourself and we use it inside the enchiladas and all over the top
- PRO TIP: Monterey jack cheese makes a great substitute if needed.
- Flour Tortillas: We are obsessed with Vista Hermosa brand flour tortillas. You could also make homemade tortillas if you’re a superstar!
For the Sauce
- Red Enchilada Sauce: You can make you’re own homemade enchilada sauce or buy your favorite store-bought brand.
- Cumin: adds flavor
- Chili Powder: adds flavor and some heat
- Sour Cream: adds richness and creaminess
The measurement for each ingredient is listed in the recipe card at the end of the post.
How to Make Bean and Cheese Enchiladas
The first thing you’ll do is make the bean and cheese mixture, and then the sauce. Then it’s just a matter of assembling the enchiladas and baking them. Here are the steps:
Bean Mixture
- Combine: In a medium bowl, add the beans, spices and cheese and stir together until smooth.
Sauce
- Whisk: In a separate small bowl, whisk together the enchilada sauce, spices and the sour cream.
Enchiladas
- Prep: preheat the oven to 350 degrees F.
- Spread: Add 1/3 cup of the enchilada sauce to the bottom of a 9×9 baking dish and spread it around to coat the bottom of the dish.
- Assemble: Add a spoonful or two of the bean mixture to each tortilla and roll up the tortilla and place it seam side down in the casserole dish.
- Pour: Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top and then sprinkle shredded cheese all over the top.
- Bake: Bake the enchiladas for 30 minutes. Sprinkle them with fresh cilantro if desired and serve them hot and enjoy!
All of these instructions can be found in the recipe card down below so keep scrolling for all the details.

What to Eat with Enchiladas
It’s not a secret that I love Mexican cuisine, so the possible side dishes to go with these enchiladas are endless. Here are a few of our favorites…
- Mexican Street Corn
- Spanish Rice
- Avocado Salad
- Cilantro Lime Rice
- Restaurant Style Salsa
- Pico de Gallo
- Homemade Guacamole
Are Bean and Cheese Enchiladas Vegetarian?
Check the label on your refried beans and as long as they are vegetarian, then this recipe is vegetarian. I actually love having a meatless meal or two every week. You still get all the good protein from the beans!
Can I Use Corn Tortillas?
Yes, absolutely! Corn tortillas tend to be a little more fragile, so warm them up for a few seconds in the microwave before filling and rolling them.

How Long Will Enchiladas Keep?
Enchiladas will last up to 5 days in the refrigerator. They should be stored in an airtight container, or wrapped well in foil.
Can Enchiladas Be Frozen?
Yes, enchiladas can easily be frozen prior to baking, or after they have been baked.
To freeze enchiladas for up to 3 months, tightly wrap the entire pan with plastic wrap and then foil, crimping to seal around the edges to prevent freezer burn.
How Do You Reheat Enchiladas?
The best method for reheating enchiladas is in the oven. Preheat the oven to 350˚F. Remove the plastic wrap, and keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through.
Spice up your dinner with these delicious crazy easy bean and cheese enchiladas. With layers of flavor and gooey cheese, this dish is sure to become a family favorite.
More Mexican Main Dishes:
- Cheesy Southwestern Chicken Tortilla Soup
- Taco Soup
- Enchilada Style Ground Beef Burritos
- Pork Carnitas
- Taco Salad
- Chicken Taco Salad
Bean and Cheese Enchiladas
Description
Ingredients
- 1 Can Refried Beans, 16 ounces
- 1 teaspoon Cumin
- 1/2 teaspoon Chili Powder
- 2/3 Cup Cheddar Cheese
- 6 Flour Tortillas
For the Sauce
- 1 Can Red Enchilada Sauce, 10-16 ounces
- 1/2 teaspoon Cumin
- 1/4 teaspoon Chili Powder
- 1/4 Cup Sour Cream
- 1 ½ Cup Cheddar Cheese, shredded
Instructions
For the Bean Mixture
- In a medium bowl, combine the beans, seasonings and cheese until smooth.1 Can Refried Beans, 1 teaspoon Cumin, 1/2 teaspoon Chili Powder, 2/3 Cup Cheddar Cheese
- Add a dollop or two to each tortilla and roll closed.6 Flour Tortillas
For the Sauce
- Whisk together the enchilada sauce, seasonings and sour cream.1 Can Red Enchilada Sauce, 1/4 Cup Sour Cream, 1/2 teaspoon Cumin, 1/4 teaspoon Chili Powder
For the Enchiladas
- Preheat the oven to 350 degrees F.
- Spoon 1/3 cup of the enchilada sauce in the bottom of an 9×13 inch baking dish.
- Place the enchiladas seam side down and top with the remaining sauce and cheese.1 ½ Cup Cheddar Cheese
- Bake for 30 minutes and enjoy.
Notes
Nutrition
Recommended Products



Reanna
Can you substitute greek yogurt for sour cream?
Sweet Basil
Hey Reanna! That’s a great substitute!
Rachel
I’ll never buy frozen burritos again.
Sautéed chopped onion in olive oil, added seasonings and let them bloom. Added beans and cooked on low for a few mins to let flavors combine. I’ve shared this recipe so many times and everyone has loved it.
Sweet Basil
Yay!! Thank you so much Rachel!
Ella
What size tortillas do you use?
Sweet Basil
You could use any size you want depending on how many enchiladas you want to get out of it. We usually use just the standard 10 inch size. The package says taco size, but they seem kind of big for tacos. They definitely aren’t the huge burrito size.
Christi
I make these often and we love them. Do you think they could be cooked in the crock pot? I’m not sure how the sour cream would do. I have kids in sports in the evenings and it would be nice to have them ready when we get home.
Sweet Basil
Yes they could be done in the crock but line it and lay a little more sauce on the bottom to prevent burning.
Mandie
I’ve followed this recipe for years 🙂 My family loves to hear that enchiladas are for dinner! I think next time I make them I will add canned green chili’s to the bean mixture…came to mind reading the comments when someone said they used jalapeños. Anyway, I have a batch in the oven right now and can’t wait for dinner! Thank you for this recipe!
Sweet Basil
That’s a great idea! I’m going to try that addition as well, thanks!
Mike
I’ve made a variation of this only I added corn, black beans and onion. I’ve done chicken also. Oh also its good with a white sauce and green chilies on top instead of the red sauce all depends on my mood lol.
Alyssa
I made these tonight! I added jalapeños because I like spice, but also just to use what I had on hand. So simple to make and delicious! Great for meatless dinner nights!
Sweet Basil
Oh, Cade would love that spicy addition! Thanks!
M.
seems more like burritos if you are using flour. more traditional enchiladas are made with corn tortillas.
Sweet Basil
We much prefer corn tortillas for enchiladas but have found our readers prefer flour. Oh how I wish we could sway them!
Edward
Slaving? Everything was canned =\
Sweet Basil
Haha, I should clarify… he got home and found me making refried beans from scratch, as in I did an overnight soak etc, but in the recipe we chose to use a can because it was far too much work and wasn’t that different from the canned beans. 😉
Ellena
An easy trick that I use when I don’t want to be watching beans all day is to cook them in a crock pot. Comes out perfect every time. Just a suggestion to make life easier. 😉
Sweet Basil
Yes! We have been doing that lately and why in the world didn’t we start years ago?!
Lauri
Edward…….true, not slaving but still effort for an easy meal.
You could have slave if “you” would like and make from scratch!
Will be trying this simple meal tonight…yummo!
Sweet Basil
How did it go? Hope you enjoyed it!
Victoria Z
Am eating these as I write this. Absolutely delicious. I am all about Mexican Food, as I lived in Texas many years ago. I added finely chopped onion to the bean mixture. It is awesome and so easy to make. Thank you for sharing.
Sweet Basil
ohhhhhh I love the onion addition! Thanks for trying!
Karen
Do you cover them in oven?
Sweet Basil
Hi Karen, not usually but you certainly can and take the foil off at the very end to allow a little browning. 🙂
Kelli
How many enchiladas does this make?
Sweet Basil
Hi Kelli, It kind of depends on how much filling you add but I prefer them a little more full so I get about 8 enchiladas in an 8×9 baking dish. It can easily be doubled or even tripled though. 🙂
AnnaLeaMartin
My husband and I loved these! I hurt myself part way into making these (unrelated to recipe) and hubby was able to easily follow the recipe and finish making them. We accidently used a 10oz can of Enchilada sauce which turned out to be delicious! We are thinking we will add chicken next time and/or taco seasoned rice!
Sweet Basil
With chicken and rice is soooo good! In fact, I should do a post about it. Thanks for the encouragement!
Cloey
Could you tell me what size of refried bean and enchilada sauce? Thanks!!
Sweet Basil
we use the 16 ounce cans (some enchilada sauce brands can be 10 ounces.) and I updated the recipe. Thanks for pointing it out!
VANESSA
My mouth is watering, I think this should satisfy my preggo cravings! 🙂
Sweet Basil
oH, definitely pregnancy worthy!
Melissa
I made these last night for Meatless Monday with only a few modifications (I didn’t have some of the spices) It was great – thanks!!
Sweet Basil
Yahoo!! I seriously love these comments! THank you so much for taking the time to come back and let me know. And I’ve totally had to skip the spices when I was out and they were still pretty good so glad to know I’m not the only one that misses ingredients sometimes.
Elaine
Loving the idea of using these for meatless Monday!
Sweet Basil
Thank you! they are so yummy!
Carole
This looks so easy and delicious! I always look for ways to reduce fat and sugar in recipes, so I’m going to try this with 2% milk cheese and fat-free sour cream. Thanks for posting this!
Sweet Basil
Hi Carole, that’s actually how we’ve been making ours and it works great!
Anna
Yum! I made these last week and they were so good. Do you think they would freeze easily? I’d think so, but wanted to check. I’m due with baby #1 in July and would love to freeze these and have them on hand.
Sweet Basil
YES! We’ve totally done that but we don’t add the cheese on top until baking and hoooooray for baby #1!!! Congratulations, and remember to get in extra snuggle time!
Amanda
This is our family’s favorite enchilada recipe. Thank you for sharing it!
Sweet Basil
I’m so glad! Thank you for commenting, that’s my favorite part about this job.
Julia
Is the picture of the recipe the recipe? 2/3 C of cheese for all those enchiladas AND the picture of cheesy goodness? Is there something wrong here?
Sweet Basil
Hi Julia, the recipe states 2/3 cup for the inside mixture plus more for on top, but I added how much extra in cups we use for further clarification. I hope that helps!
Jacqui
These are the best! I made homemade enchilada sauce which is so EASY! This one is a keeper! So versatile and so YUMMY!
Sweet Basil
yay!! I can’t even tell you how happy this makes me! I’d love to hear about your homemade enchilada sauce too!
Laura
Ive been looking for a killer bean & cheese burrito recipe. Think I’ll make these for lunch one day next weekend!
Sweet Basil
Yay! I hope you like these!
Chung-Ah | Damn Delicious
Who doesn’t love bean and cheese burritos?! These amazingly smother enchiladas look amazing, and so perfect as a quick and easy weeknight meal!
Sweet Basil
Easy is definitely the best part about these, next to the taste of course
Terra
Since I am not a huge meat person, I always choose bean and cheese for Mexican themed dishes:-) I love your recipe, and I love the cheesy happiness! Yum, Hugs, Terra
Emily
These look so yummy! I’ll combine them with my fave recipe for homemade refried beans (and I’m sure I’ll be in heaven). 🙂
Cassie | Bake Your Day
Enchiladas are Paul’s favorite. These look amazing!
Kristy Denney
Bean and Cheese burritos might be one of my favorite things to eat! Always has, since I was a little girl. But I’ve never had a been and cheese enchilada. On my list!!
Annalise
Oh yum! I can’t remember the last time I had a bean and cheese burrito, or refried beans for that matter. But these look excellent! Going on my menu next week for sure. And I love the sauce too, all of my burritos usually end up as enchiladas too. Can’t resist smothering them!
kelley {mountain mama cooks}
These look awesome, Carrian. The perfect marriage of a burrito and enchiladas. Nothing ordinary or plain about these!
Robyn Stone | Add a Pinch
Enchiladas have been on my brain lately. Now so more than ever. These look amazing!
Barbara @ Barbara Bakes
Saucy get me every time too.
Jenny @ BAKE
I love the sound of this dinner! I’m going to have to try it soon!