Easy Bean and Cheese Enchiladas

Easy Bean and Cheese Enchiladas are a comforting, meatless meal packed with creamy refried beans, gooey melted cheese, and smothered in rich enchilada sauce. Wrapped in soft tortillas and baked to perfection, this simple, budget-friendly recipe is a go-to for busy weeknights and family dinners alike.

Why You’ll Love This Recipe

• Quick and simple: Ready in about 30 minutes with minimal effort.
• Vegetarian-friendly: Great for meatless meals without sacrificing flavor.
• Customizable: Use your favorite beans, cheese, or add extras like veggies.
• Perfect for meal prep: Make ahead and bake when ready to eat.
• Family-approved: Cheesy, saucy, and satisfying for all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 small flour or corn tortillas
• 1 (15-ounce) can refried beans
• 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• 1 (10-ounce) can red enchilada sauce
• 1 (4-ounce) can diced green chiles (optional)
• Fresh cilantro and green onions (optional, for garnish)

Directions

this recipe

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Make the Filling: In a bowl, combine the refried beans, 1 cup of the shredded cheese, and green chiles if using. Mix well.
3. Fill and Roll Tortillas: Warm the tortillas slightly so they’re flexible. Spoon about 2 tablespoons of the bean mixture into each tortilla, roll tightly, and place seam-side down in a 9×13-inch baking dish.
4. Add Sauce and Cheese: Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of cheese on top.
5. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5–10 minutes until the cheese is melted and bubbly.
6. Garnish and Serve: Top with chopped cilantro and sliced green onions if desired. Serve hot with your favorite sides.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Protein: Include cooked ground beef, shredded chicken, or tofu in the filling.
• Spicy Version: Use spicy enchilada sauce or add chopped jalapeños.
• Different Cheeses: Mix in pepper jack, mozzarella, or queso fresco.
• Veggie Boost: Add sautéed bell peppers, onions, corn, or spinach to the filling.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze before or after baking. Wrap tightly and store for up to 3 months.
• Reheating: Bake at 350°F until warmed through or microwave individual portions for 1–2 minutes.

FAQs

Can I use black beans instead of refried beans?

Yes, you can mash black beans slightly for a similar texture or use them whole for a chunkier filling.

What kind of tortillas are best?

Corn tortillas are traditional, but flour tortillas are easier to handle and roll. Use what you prefer or have on hand.

Can I make these enchiladas ahead of time?

Yes, assemble them ahead of time and refrigerate. Bake when ready to serve.

How do I keep tortillas from cracking?

Warm them slightly before rolling to make them more flexible and prevent cracking.

Can I add rice to the filling?

Absolutely. Adding cooked rice makes the filling even heartier.

What toppings go well with these enchiladas?

Sour cream, guacamole, chopped tomatoes, or sliced avocado are all great choices.

Is this dish gluten-free?

Use gluten-free corn tortillas and make sure your enchilada sauce and beans are certified gluten-free.

Can I use homemade enchilada sauce?

Yes, homemade sauce is a flavorful upgrade and works perfectly in this recipe.

How do I reheat leftovers?

Reheat in the oven at 350°F until warm or microwave single servings.

Are these freezer-friendly?

Yes, freeze assembled enchiladas in a baking dish or portion them in containers for individual servings.

Conclusion

Easy Bean and Cheese Enchiladas are the perfect combination of simple ingredients and bold flavors. This no-fuss meal is satisfying, versatile, and ideal for any night of the week. Whether you’re feeding a crowd or prepping ahead, this recipe is sure to become a staple in your kitchen.

Print