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Bean And Cheese Smothered Enchiladas

3 Reviews

Bean and cheese smothered enchiladas ohsweetbasil.com

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.  (I’m currently working on reorganizing my pinterest boards. Gah!!)  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 slaving over Refried Beans. Yup. It happened. I took the plunge.

Bean and cheese smothered enchiladas ohsweetbasil.com

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, 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.

Bean and cheese smothered enchiladas ohsweetbasil.com

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.

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 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.

Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through.

Bean And Cheese Smothered Enchiladas

Bean and cheese smothered enchiladas ohsweetbasil.com

Bean and Cheese Smothered Enchiladas

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1 recipe

Ingredients

  • 1 Can 16 ounces Refried Beans
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Chili Powder
  • 2/3 Cup Cheddar Cheese plus more for on top (about an additional 1 1/2 cups)
  • Flour Tortillas

For the Sauce

  • 1 Can 10-16 ounces can Red Enchilada Sauce
  • 1/4 Cup Sour Cream
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Chili Powder

Instructions

For the Bean Mixture

  • In a medium bowl, combine the beans, seasoning and cheese until smooth.
  • Add a dollop or two to each tortilla and roll closed.

For the Sauce

  • Whisk together the enchilada sauce, seasonings and sour cream.

For the Enchiladas

  • Heat the oven to 350
  • Spoon 1/3 Cup of the Enchilada sauce in the bottom of an 8x9 inch baking dish.
  • Place the enchiladas seam side down and top with the remaining sauce and cheese.
  • Bake for 30 minutes and enjoy.
Nutrition Facts
Bean and Cheese Smothered Enchiladas
Amount Per Serving (1 g)
Calories 984
% Daily Value*
Cholesterol 106.7mg36%
Carbohydrates 97.2g32%
Fiber 24.1g100%
Sugar 29.1g32%
Protein 48.9g98%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes

 Chicken and Black Bean Burritos with Avocado Pineapple Salsa-Taste and Tell

Crunchy Black Bean Tacos-Endless Simmer

Enchilada RollUps-Chef-In-Training

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

56 comments

  • What size tortillas do you use?

    • Reply
    • 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.

      • Reply
  • 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. 

    • Reply
    • Yes they could be done in the crock but line it and lay a little more sauce on the bottom to prevent burning.

      • Reply
  • 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!

    • Reply
    • That’s a great idea! I’m going to try that addition as well, thanks!

      • Reply
  • 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.

    • Reply
  • 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!

    • Reply
    • Oh, Cade would love that spicy addition! Thanks!

      • Reply
  • seems more like burritos if you are using flour. more traditional enchiladas are made with corn tortillas.

    • Reply
    • We much prefer corn tortillas for enchiladas but have found our readers prefer flour. Oh how I wish we could sway them!

      • Reply
  • Slaving? Everything was canned =\

    • Reply
    • 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. 😉

      • Reply
      • 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. 😉

      • Yes! We have been doing that lately and why in the world didn’t we start years ago?!

    • 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!

      • Reply
      • How did it go? Hope you enjoyed it!

  • 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.

    • Reply
    • ohhhhhh I love the onion addition! Thanks for trying!

      • Reply
  • Do you cover them in oven?

    • Reply
    • Hi Karen, not usually but you certainly can and take the foil off at the very end to allow a little browning. 🙂

      • Reply
  • How many enchiladas does this make?

    • Reply
    • 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. 🙂

      • Reply
  • 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!

    • Reply
    • With chicken and rice is soooo good! In fact, I should do a post about it. Thanks for the encouragement!

      • Reply
  • Could you tell me what size of refried bean and enchilada sauce? Thanks!!

    • Reply
    • we use the 16 ounce cans (some enchilada sauce brands can be 10 ounces.) and I updated the recipe. Thanks for pointing it out!

      • Reply
  • My mouth is watering, I think this should satisfy my preggo cravings! 🙂

    • Reply
    • oH, definitely pregnancy worthy!

      • Reply
  • 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!!

    • Reply
    • 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.

      • Reply
      • Loving the idea of using these for meatless Monday!

      • Thank you! they are so yummy!

  • 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!

    • Reply
    • Hi Carole, that’s actually how we’ve been making ours and it works great!

      • Reply
  • 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.

    • Reply
    • 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!

      • Reply
  • This is our family’s favorite enchilada recipe. Thank you for sharing it!

    • Reply
    • I’m so glad! Thank you for commenting, that’s my favorite part about this job.

      • Reply
  • 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?

    • Reply
    • 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!

      • Reply
  • These are the best! I made homemade enchilada sauce which is so EASY! This one is a keeper! So versatile and so YUMMY!

    • Reply
    • yay!! I can’t even tell you how happy this makes me! I’d love to hear about your homemade enchilada sauce too!

      • Reply
  • Ive been looking for a killer bean & cheese burrito recipe. Think I’ll make these for lunch one day next weekend!

    • Reply
    • Yay! I hope you like these!

      • Reply
  • Who doesn’t love bean and cheese burritos?! These amazingly smother enchiladas look amazing, and so perfect as a quick and easy weeknight meal!

    • Reply
    • Easy is definitely the best part about these, next to the taste of course

      • Reply
  • 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

    • Reply
  • 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). 🙂

    • Reply
  • Enchiladas are Paul’s favorite. These look amazing!

    • Reply
  • 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!!

    • Reply
  • 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!

    • Reply
  • These look awesome, Carrian. The perfect marriage of a burrito and enchiladas. Nothing ordinary or plain about these!

    • Reply
  • Enchiladas have been on my brain lately. Now so more than ever. These look amazing!

    • Reply
  • Saucy get me every time too.

    • Reply
  • I love the sound of this dinner! I’m going to have to try it soon!

    • Reply

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