Save to Pinterest A comforting, budget-friendly Mexican-inspired dish featuring a hearty bean filling, tangy enchilada sauce, and plenty of melted cheese baked to bubbly perfection.
I first made these cheesy bean enchiladas on a busy weeknight when I wanted something satisfying without a lot of fuss. I was amazed by how simple ingredients came together to create a vibrant, comforting dish my family requested again and again.
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
- Shredded cheddar cheese: 2 cups (200 g) or Mexican blend, divided
- Enchilada sauce: 2 cups (480 ml), store-bought or homemade
- Fresh cilantro: 1/4 cup, chopped (optional for garnish)
- Green onions: 1/4 cup, sliced (optional for garnish)
Instructions
- Prepare oven and skillet:
- Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat.
- Cook aromatics:
- Add onion. Cook until softened. Add garlic and cook 1 minute longer.
- Make bean mixture:
- Add black beans, pinto beans, cumin, paprika, chili powder, salt, and pepper. Cook and slightly mash beans with spoon for 2–3 minutes until heated.
- Prepare baking dish:
- Spread 1/2 cup enchilada sauce on bottom of a 9x13-inch (23x33 cm) baking dish.
- Assemble enchiladas:
- Spoon bean mixture onto each tortilla. Sprinkle some cheese, roll, and place seam-side down in dish.
- Add sauce and cheese:
- Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top.
- Bake:
- Cover with foil, bake 20 minutes. Uncover and bake 8–10 minutes until cheese bubbles.
- Garnish and serve:
- Top with cilantro and green onions, if desired. Serve hot.
Save to Pinterest My kids love helping roll up the tortillas and sprinkling the cheese. It's a dish we often prepare together for movie night or as comfort food when friends join us.
Required Tools
Large skillet, 9x13-inch (23x33 cm) baking dish, mixing spoon, knife and cutting board, aluminum foil
Allergen Information
Contains dairy (cheese), gluten (if using flour tortillas). Always check enchilada sauce and tortillas for allergens and gluten if needed.
Nutritional Information (per serving)
Calories: 425, Total Fat: 17 g, Carbohydrates: 53 g, Protein: 18 g
Save to Pinterest Cheesy bean enchiladas make weeknight dinners feel special. Enjoy leftovers for lunch the next day—they reheat beautifully!
Recipe FAQs
- → What beans work best for these enchiladas?
Black and pinto beans provide a hearty texture and rich flavor when combined and seasoned well.
- → Can I use gluten-free tortillas?
Yes, gluten-free tortillas can be substituted without affecting the dish's taste or texture.
- → How can I add extra flavor to the bean filling?
Incorporate green chilies or a handful of corn kernels to enhance the spice and sweetness.
- → What cheese varieties work well for topping?
Cheddar or a Mexican cheese blend melts nicely to create a bubbly, golden crust.
- → Any recommended garnishes?
Fresh chopped cilantro and sliced green onions add freshness and a pop of color.
- → Can this dish be prepared ahead of time?
Yes, assemble the enchiladas and refrigerate before baking. Bake when ready to serve.