Bean and Cheese Enchiladas

Bean and cheese enchiladas are a comforting and satisfying Mexican dish made with soft corn tortillas rolled around a creamy bean filling, topped with shredded cheese and savory enchilada sauce, then baked until bubbly and golden.

Why You’ll Love This Recipe

• Simple, hearty, and budget-friendly comfort food.
• Perfect for vegetarians and easy to make vegan if needed.
• Great for feeding a crowd or preparing ahead of time.
• Warm, cheesy, and full of rich, satisfying flavor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Corn tortillas
• Refried beans (homemade or canned)
• Shredded cheddar or Mexican blend cheese
• Enchilada sauce (red or green)
• Diced onions (optional)
• Olive oil or cooking spray
• Fresh cilantro, chopped (for garnish)
• Sour cream or sliced avocado (for serving)

directions

1. Preheat oven to 375°F (190°C).
2. Warm tortillas briefly to make them pliable.
3. Spread a small amount of enchilada sauce in the bottom of a baking dish.
4. Spoon refried beans into each tortilla, top with a bit of cheese, and roll up.
5. Place seam-side down in the baking dish.
6. Pour remaining enchilada sauce over the rolled tortillas.
7. Sprinkle generously with cheese.
8. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly.
9. Garnish with chopped cilantro and serve with sour cream or avocado if desired.

Servings and timing

Servings: 4 (2 enchiladas per person)
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add sautéed vegetables (like spinach, mushrooms, or peppers) to the filling.
• Use green enchilada sauce for a tangier flavor profile.
• Make it spicy by adding chopped jalapeños or hot sauce to the beans.
• For vegan enchiladas, use plant-based cheese and beans without lard.

storage/reheating

• Store in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven at 350°F until warmed through or microwave in short intervals.
• Freeze in a covered baking dish before baking, then thaw and bake when ready.

FAQs

Can I use flour tortillas instead of corn?

Yes, although corn is traditional, flour tortillas work well and are more pliable.

Do I have to cook the beans beforehand?

If using canned refried beans, no cooking is needed. Homemade beans should be fully cooked.

Can I make this ahead of time?

Yes, assemble and refrigerate unbaked enchiladas up to a day in advance.

What kind of cheese is best?

Cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully.

How do I keep tortillas from cracking?

Warm them in a skillet or microwave with a damp paper towel before rolling.

Can I add protein to the filling?

Absolutely—add shredded chicken or ground beef for a heartier dish.

Is enchilada sauce spicy?

It depends on the brand or recipe. Choose mild or spicy based on your preference.

How do I make enchilada sauce from scratch?

Blend chili powder, flour, tomato paste, garlic, and broth for a quick homemade version.

Can I freeze leftovers?

Yes, freeze baked enchiladas in a covered dish for up to 2 months.

Are bean and cheese enchiladas gluten-free?

They can be if you use gluten-free tortillas and sauce—always check labels.

Conclusion

Bean and cheese enchiladas are a classic, cozy meal that delivers both comfort and flavor. Whether enjoyed as a weeknight dinner or served at a gathering, their cheesy, saucy appeal makes them a beloved staple in any kitchen. Let me know if you’d like these articles compiled or formatted for publishing.

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