Save Pin A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese all baked to bubbly perfection.
I first made these cheesy bean enchiladas when searching for a weeknight meal everyone would love. The simple process and flavorful results quickly made them a household favorite.
Ingredients
- Bean Filling: 2 cups (1 can, 15 oz) black beans, drained and rinsed, 1 cup canned pinto beans, drained and rinsed, 1 small onion, finely chopped, 2 cloves garlic, minced, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tbsp olive oil, Salt and pepper, to taste
- Assembly: 8 small flour or corn tortillas, 2 cups (200 g) shredded cheddar cheese (or Mexican blend), divided, 2 cups (480 ml) enchilada sauce (store-bought or homemade), 1/4 cup fresh cilantro, chopped (optional for garnish), 1/4 cup sliced green onions (optional for garnish)
Instructions
- Prep Oven & Pan:
- Preheat your oven to 375°F (190°C). Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Sauté Aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Make Bean Mixture:
- Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, slightly mashing the beans, until heated through. Remove from heat.
- Fill Tortillas:
- Spoon the bean mixture into the center of each tortilla. Sprinkle each with a little cheese. Roll up and place seam-side down in the prepared dish.
- Finish Assembly:
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake another 8–10 minutes, until cheese is bubbly.
- Garnish & Serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Save Pin My kids always ask for seconds and enjoy helping fill and roll tortillas. Sharing these enchiladas over the kitchen table feels cozy and festive.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife, cutting board, aluminum foil
Allergen Information
Contains dairy (cheese) and gluten (if flour tortillas are used). Check all packaged ingredients for allergens if you have specific needs.
Nutritional Information
Each serving provides approximately 425 calories, 17 g total fat, 53 g carbohydrates, and 18 g protein.
Save Pin Enjoy these cheesy bean enchiladas fresh from the oven, served hot with your favorite toppings. They are perfect for family dinners or casual gatherings.
Recipe FAQs
- → What kind of beans work best for enchiladas?
Black and pinto beans provide a hearty texture and mild flavor that complement the spices and cheese well.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas offer a traditional flavor and can be used for a gluten-free option, but warm them first to prevent cracking.
- → How do I get the cheese melted and bubbly on top?
Baking covered with foil for most of the time traps moisture, then uncover and bake longer to allow the cheese to brown and bubble.
- → What spices enhance the bean filling?
Ground cumin, smoked paprika, and chili powder add a warm, smoky depth that infuses the beans with classic Mexican flavors.
- → Are there great garnishes to add on serving?
Fresh cilantro and sliced green onions add brightness and color, while sour cream or avocado slices offer creamy contrast.
- → Can this dish be made gluten-free?
Using corn tortillas and verifying enchilada sauce ingredients ensures the dish is gluten-free.