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 remember sharing these cheesy bean enchiladas with friends during a weeknight dinner, and everyone loved how simple yet flavorful they were. They've since become a regular staple for busy evenings at home.
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
- Preheat Oven:
- Preheat your oven to 375°F (190°C)
- Prepare Filling:
- 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
- Build Bean Mixture:
- 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
- Layer Sauce:
- 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 With Sauce & 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 & Serve:
- Garnish with chopped cilantro and green onions if desired Serve hot
Save My kids always ask for seconds whenever we make these for taco night They love helping sprinkle the cheese and roll the tortillas together
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife and cutting board, aluminum foil
Allergen Information
Contains dairy (cheese) and gluten (if using flour tortillas) Always check enchilada sauce and tortillas for allergen and gluten information if needed
Nutritional Information
Per serving: Calories 425, Total Fat 17 g, Carbohydrates 53 g, Protein 18 g
Save Finish your plate with a dollop of sour cream or creamy avocado These enchiladas pair perfectly with a crisp salad or a light Mexican drink