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.
Cheesy bean enchiladas became a staple in my kitchen during busy weeknights, and my friends always request them for casual gatherings. They are incredibly satisfying and adaptable to whatever beans or cheese you have on hand.
Ingredients
- Black beans: 2 cups (1 can, 15 oz), drained and rinsed
- Pinto beans: 1 cup canned, 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
- Flour or corn tortillas: 8 small
- 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)
- Sliced green onions: 1/4 cup (optional for garnish)
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C).
- Saute 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 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.
- Prepare baking dish:
- Spread 1/2 cup enchilada sauce on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Assemble enchiladas:
- 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.
- Add sauce and cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese over the top.
- Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 8–10 minutes, until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with chopped cilantro and green onions, if desired. Serve hot.
Save My family loves gathering around the table for these enchiladas, especially when we top them with avocado slices and share jokes over dinner.
Serving Suggestions
Try serving these enchiladas with a simple side salad, sliced avocado, or sour cream. Pair with lime soda for a refreshing drink.
Storage and Reheating
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.
Customization Ideas
Add a small can of green chilies, a handful of corn, or swap beans for others you prefer to make the filling your own.
Save Cheesy bean enchiladas bring lots of smiles to the table and make weeknight dinners seriously delicious.
Recipe FAQs
- → What types of beans work best in this dish?
Black and pinto beans provide a hearty texture and flavor balance that complements the spices and cheese.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used for a gluten-free option and offer a traditional taste.
- → How can I add more spice to the filling?
Incorporate green chilies or increase chili powder for a spicier kick.
- → What cheese varieties are recommended?
Cheddar or a Mexican cheese blend melts well and adds creamy richness.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble ahead and refrigerate. Bake fresh when ready to serve for best texture and melted cheese.