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.
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.
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
- 1 Can Refried Beans, 16 ounces
- 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 Red Enchilada Sauce, 10-16 ounces
- 1/4 Cup Sour Cream
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Chili Powder
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.