Bean and Cheese Enchiladas

The moment I pull a pan of these Bean and Cheese Enchiladas out of the oven, my kitchen fills with this irresistibly warm, cheesy aroma that just beckons everyone to the table. There’s something about the crisp edges of the tortillas baked under a rich, spicy sauce combined with creamy beans and melty cheese that feels like the ultimate comfort food—only better because it’s humble and easy. If you’re hunting for a recipe that’s straightforward, satisfying, and packs a comforting punch, this Bean and Cheese Enchiladas dish will quickly become your go-to weeknight favorite. Trust me, once you try this, you’ll want to keep it in regular rotation.

Bean and Cheese Enchiladas: Why It Works & Ingredients

• 8 corn or flour tortillas (6-inch size works best)
• 2 cups cooked black beans or pinto beans, drained and rinsed
• 2 cups shredded cheddar or Monterey Jack cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups enchilada sauce (store-bought or homemade)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional, for an extra kick)
• 2 tablespoons olive oil or butter
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Why this recipe works the way it does largely comes down to the balance between the ingredients and their textures. Using corn tortillas instead of flour gives a more authentic texture and a bit more hold once baked, but I love flour tortillas for softness and pliability—I typically grab whichever I have on hand. The beans bring this creamy, slightly earthy base that contrasts beautifully with the bright, tangy enchilada sauce, which is rich in flavor from the spices and mild heat.

The cheeses I use melt beautifully to form that gooey, indulgent layer that every good enchilada must have. Shredded cheddar offers a sharp tang, while Monterey Jack melts smoother and creamier, so mixing the two gives a perfect, balanced melt and flavor.

Olive oil or butter for sautéing the onion and garlic adds a depth of flavor and a little sweetness that cuts through the savory beans and sauce, rounding out the whole experience. You’ll notice I keep the spice level moderate—it’s easy to add more chili powder if you love a strong kick, but I’d rather you taste all the layers than get overwhelmed by the heat.

Bean and Cheese Enchiladas

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Savor the rich taste of Bean and Cheese Enchiladas a comforting meal that satisfies hunger and warms your soul

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Dinner
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

8 corn or flour tortillas (6-inch size works best)

2 cups cooked black beans or pinto beans, drained and rinsed

2 cups shredded cheddar or Monterey Jack cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 1/2 cups enchilada sauce (store-bought or homemade)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder (optional, for an extra kick)

2 tablespoons olive oil or butter

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

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Instructions

Preheat your oven to 375°F (190°C). This is key to ensuring everything bakes evenly and that sauce crisps up nicely on top.

Sauté the aromatics: Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Toss in the garlic and sauté for another minute until fragrant.

Prepare the bean filling: In a bowl, mash the beans with a fork or potato masher — keep some texture. Stir in cumin, smoked paprika, salt, and pepper. Mix in half of the sautéed onion and garlic mixture.

Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.

Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Spoon about 2-3 tablespoons of the bean filling down the center of each tortilla, sprinkle with cheese, then roll tightly. Place seam-side down in the dish.

Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top until generously covered.

Bake: Bake uncovered for 20-25 minutes until the sauce is bubbly and cheese is melted and starting to brown.

Garnish and serve: Let rest for 5 minutes. Top with chopped fresh cilantro, sour cream, or avocado slices if you like. Serve warm.

Notes

A straightforward and satisfying Bean and Cheese Enchiladas recipe featuring creamy beans, melted cheese, and a rich spicy enchilada sauce — a perfect comforting weeknight meal.

Bean and Cheese Enchiladas: Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). This is key to ensuring everything bakes evenly and that sauce crisps up nicely on top.
2. Sauté the aromatics: Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Toss in the garlic and sauté for another minute until fragrant. This step develops the savory base—you don’t want raw onion or sharp garlic disrupting the smooth filling.
3. Prepare the bean filling: In a bowl, mash the beans with a fork or potato masher—keep some texture, don’t overdo the mashing. Stir in cumin, smoked paprika, salt, and pepper. Mix in half of the sautéed onion and garlic mixture. This way, every bite bursts with flavor and warming spices.
4. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. This prevents cracking while rolling.
5. Assemble the enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish to keep the tortillas moist. Spoon about 2-3 tablespoons of the bean filling down the center of each tortilla, sprinkle with a generous amount of cheese, then roll tightly. Place seam-side down in the dish. You should get two rows of four enchiladas if your dish is about 9×13 inches.
6. Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them all. Sprinkle the remaining cheese on top until it’s generously covered—this is where that bubbling, golden cheesy crust will come from.
7. Bake: Pop the dish in the oven and bake uncovered for 20-25 minutes until the sauce is bubbly and cheese is melted and starting to brown. The smell at this point is absolutely irresistible.
8. Garnish and serve: Let the enchiladas rest for 5 minutes before serving—it helps the filling settle so you don’t lose any in the first bite. Top with chopped fresh cilantro, sour cream, or avocado slices if you like. Then dig in!

Bean and Cheese Enchiladas: Tips for Success

• Don’t overfill your tortillas. This helps prevent tearing and makes rolling much easier. Using about 2–3 tablespoons of filling per tortilla does the trick.
• Warm your tortillas before assembling. Cold tortillas can crack easily, leading to leaks when baked. A quick steam or 30-second microwave with a damp paper towel does wonders.
• Use a good-quality enchilada sauce. Whether homemade or store-bought, this will make or break the flavor. Taste your sauce first and adjust spices if needed.
• Layer cheese inside and on top. This creates cheesy pockets throughout the enchilada, not just a melted crust on top.
• Allow a short resting period after baking. It helps the filling set, making it easier to serve without mess.

Bean and Cheese Enchiladas: Storage & Reheating

Leftovers? Lucky you! These enchiladas keep well in an airtight container in the fridge for up to 3 days. When reheating, cover them with foil and warm at 350°F (175°C) for 15-20 minutes to keep the edges from drying out and the cheese from getting rubbery. Microwaving works for a quick fix, but I find the texture is best preserved in the oven.

You can also freeze fully assembled enchiladas (before baking) for up to 2 months—just wrap the baking dish tightly with plastic wrap and foil. Bake them straight from frozen at 375°F (190°C) for about 40-45 minutes, covering with foil initially to keep moisture, then uncovering to brown the cheese at the end.

Bean and Cheese Enchiladas: Nutritional Information

Here’s a rough nutritional breakdown per serving, assuming 8 servings total:

• Calories: 320
• Fat: 14g (mostly from cheese and olive oil)
• Protein: 15g
• Carbohydrates: 32g
• Fiber: 8g
• Sodium: varies depending on your enchilada sauce and cheese choice

Keep in mind these values are estimates and can vary a lot based on brands, portion sizes, and specific ingredients used.

Bean and Cheese Enchiladas: FAQ

Can I use canned beans for this recipe?

Yes! Canned beans are a convenient shortcut—just make sure to rinse and drain them well to remove excess sodium and any canned flavor. If you have time, cooking your own beans from dried will give you better texture and flavor, but canned is totally fine in a pinch.

What’s the best cheese for Bean and Cheese Enchiladas?

I recommend using a mix of cheddar and Monterey Jack because they melt well and have balanced flavor. You can also experiment with queso fresco for a more authentic twist or a sharper cheese if you like a punchier taste.

Can I make this recipe vegan?

Absolutely. Swap the cheese for a vegan cheese alternative or omit it altogether, and replace butter with olive oil. Double-check your enchilada sauce ingredients to avoid dairy or animal-based broths. You’ll lose some of the melty richness but gain a healthy plant-based version.

How spicy are these enchiladas?

The spice level is mild by default, making it family-friendly. If you like heat, add more chili powder or even a bit of cayenne pepper into the bean filling or sauce. Fresh jalapeños on top work well, too.

Can I prepare this recipe ahead of time?

Yes, you can assemble the enchiladas the day before and keep them covered in the fridge. Just add the sauce and cheese topping right before baking to preserve freshness.

Bean and Cheese Enchiladas: Final Thoughts

There’s nothing quite like pulling a bubbly pan of Bean and Cheese Enchiladas out of the oven and sharing it with the people you love. This simple recipe strikes a perfect note between hearty, cheesy, and savory with just a touch of spice. Whether you’re feeding a hungry family or prepping for a casual gathering, it’s a crowd-pleaser that never feels fussy or intimidating. I’d love to hear how your batch turns out—drop a comment or rate the recipe below so we can swap tips and delicious stories!