Save 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 on a chilly evening when we wanted something cozy without spending much time or money. The whole family loved how satisfying and flavorful they turned out, especially with that gooey cheese topping.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup, drained and rinsed
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Chili powder: 1/2 tsp
- Olive oil: 1 tbsp
- Salt and pepper: to taste
- Tortillas: 8 small flour or corn
- Shredded cheddar cheese (or Mexican blend): 2 cups (200 g), divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro: 1/4 cup, chopped (optional for garnish)
- Green onions: 1/4 cup, sliced (optional for garnish)
Instructions
- Prepare oven and skillet:
- Preheat your oven to 375°F (190°C). 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 filling:
- Stir in black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook for 2–3 minutes, slightly mashing the beans with a spoon, until heated through. Remove from heat.
- Assemble dish:
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Fill tortillas:
- Spoon the bean mixture evenly into the center of each tortilla. Sprinkle each with a little cheese (reserve most for topping), then roll up and place seam-side down in the prepared dish.
- Top and bake:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top. Cover with foil and bake for 20 minutes. Uncover and bake an additional 8–10 minutes, until cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Pin it This is a family favorite, especially when the kids help roll up the enchiladas. It makes dinnertime fun and brings everyone together at the table.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife and cutting board, aluminum foil
Allergen Information
Contains: Dairy (cheese), Gluten (if using flour tortillas). Always check sauce and tortilla ingredients for allergens if needed.
Nutritional Information
Per serving: Calories: 425, Total Fat: 17 g, Carbohydrates: 53 g, Protein: 18 g
Pin it Enjoy these enchiladas piping hot, garnished with fresh cilantro. They taste even better as leftovers the next day!
Frequently Asked Questions
- → What types of beans are used in this dish?
Black beans and pinto beans are combined for a hearty and flavorful filling.
- → Can I use corn tortillas instead of flour?
Yes, either corn or flour tortillas can be used depending on preference or dietary needs.
- → How do I add extra flavor to the filling?
Incorporate green chilies or corn into the bean mixture for additional layers of taste.
- → What cheese works best for topping?
Cheddar or a Mexican blend shredded cheese melts well and complements the flavors nicely.
- → Is this dish suitable for a vegetarian diet?
Yes, this dish uses beans and cheese along with seasonings, making it vegetarian-friendly.
- → How should leftovers be stored?
Cool completely before refrigerating in an airtight container; reheat in the oven for best results.