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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.
Table of Contents
- Ingredients for Bean and Cheese Enchiladas
- How to Make Bean and Cheese Enchiladas
- What to Eat with Enchiladas
- Are Bean and Cheese Enchiladas Vegetarian?
- Can I Use Corn Tortillas?
- How Long Will Enchiladas Keep?
- Can Enchiladas Be Frozen?
- How Do You Reheat Enchiladas?
- More Mexican Main Dishes:
- Bean and Cheese Enchiladas Recipe
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
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size tortillas do you use?
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.
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.
Yes they could be done in the crock but line it and lay a little more sauce on the bottom to prevent burning.
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!
That’s a great idea! I’m going to try that addition as well, thanks!
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.
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!
Oh, Cade would love that spicy addition! Thanks!
seems more like burritos if you are using flour. more traditional enchiladas are made with corn tortillas.
We much prefer corn tortillas for enchiladas but have found our readers prefer flour. Oh how I wish we could sway them!
Slaving? Everything was canned =\
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. 😉
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!
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.
ohhhhhh I love the onion addition! Thanks for trying!
Do you cover them in oven?
Hi Karen, not usually but you certainly can and take the foil off at the very end to allow a little browning. 🙂
How many enchiladas does this make?
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. 🙂