Crazy Easy Bean and Cheese Enchiladas

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

1. Combine: In a medium bowl, add the beans, spices and cheese and stir together until smooth.

Sauce

1. Whisk: In a separate small bowl, whisk together the enchilada sauce, spices and the sour cream.

Enchiladas

1. Prep: preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. Pour: Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top and then sprinkle shredded cheese all over the top.
5. 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